Total Time
30mins
Prep 30 mins
Cook 0 mins

A lovely lemon verbena scented potpourri for scenting a room, or for sachets. Makes a lovely gift presented in a pretty tin. Adapted from Kitchen and Herb Gardener by Richard Bird and Jessica Houdret.

Ingredients Nutrition

  • dried peel of one lemon
  • 2 cups dried lemon verbena leaves
  • 1 cup dried chamomile
  • 6 inches cinnamon sticks, crushed
  • 1 cup dried calendula flowers
  • 1 teaspoon orrisroot powder
  • 2 -3 drops lemon verbena essential oils (optional)

Directions

  1. Dry the lemon peel by scraping it off the lemon with a vegetable peeler, spread on paper and dry in a warm place for about 2 weeks, until crisp.
  2. Mix all the ingredients together.
  3. Seal in a tin and put in a warm place for about 2-3 weeks, shaking occasionally.
  4. Use to scent a room, or for sachets. Add more essential oil as the smell fades.