POTPOURRI

When making potpourri, the most important thing is to chose your flowers carefully – not all blooms are good for drying. Hydrangeas may look beautiful on the stem, but once picked and dried, their lovely pastel colour will fade. The best flowers are the ones with the strongest scent – the more fragrant they are on the plant, the more fragrant they’ll be in the bowl. Roses, dandelions, lavender and poppies are perfect choices. Cornflowers and sage, meanwhile, add a gorgeous shot of colour.

YOU WILL NEED selection of seasonal

flowers and leaves kitchen paper baking trays small airtight container few drops essential oil

(see note)

1.

Remove the petals from their flower heads. Put some kitchen paper onto trays and place the petals on top, spreading them out so air can easily circulate.

2.

Find a place indoors with sufficient sunlight for drying. Remember, while direct sunlight will dry the petals quicker, it may also make them fade a little. 3.

Leave for 1-2 days to dry out completely. They will wrinkle up and look like tissue paper once they are ready. 4.

Store in an airtight container lined with kitchen paper until you are ready to use. 5.

To display, place in a jar decorated with a bright ribbon, or in a ceramic bowl or linen bag. Give as gifts or place in guest bedrooms and bathrooms to create a welcoming scent.

NOTE

Potpourri will last up to six months, depending on your choice of flowers. When the aroma starts to dissipate, add a few drops of essential oil and mix through gently.