Lemon verbena citrus pot-pourri

Recipe from: 12/1/1993 12:00:00 AM
Ingredients 9
Servings 1


Serving Change
  • 500
    dried verbena leaves
  • 250
    dried camomile flowers
  • 250
    dried flowers in season
  • 1
    lemon, dried and chopped peel
  • 1
    lime, dried and chopped peel
  • 1
    grapefruit, dried and chopped peel
  • 125
    powdered orris root, as a fixative
  • 8
    drops lemon verbena essential oil
  • long strips of dried lemon or lime peel, or dried flower heads, to decorate


1. In a large bowl, combine all the ingredients, except the oil. Mix thoroughly. 2. Add the drops and stir well. 3. Pour the mixture into a large paper bag and seal securely. Put the bag in a dark, dry warm place for six weeks to cure, shaking the bag every few days. 4. Once cured, display the mixture in open bowls or containers, and decorate with dried citrus peel or flower heads.



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2016-10-21 11:21

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