Lemon verbena citrus pot-pourri

Name: Lemon verbena citrus pot-pourri
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 500.00 ml verbena dried; 250.00 ml dried camomile flowers; 250.00 ml edible flowers; 1.00 lemon peel, dried and chopped; 1.00 lime peel, dried and chopped; 1.00 grapefruit dried, chooped peel; 125.00 ml orris root powdered; 8.00 essential oil lemon verbena; lemon long strips, dried, or lemon peel, dried flower heads to decorate

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By Food24 November 03 2009

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Ingredients (9)

500.00 ml	verbena — dried
250.00 ml	dried camomile flowers
250.00 ml	edible flowers
1.00	lemon — peel, dried and chopped
1.00	lime — peel, dried and chopped
1.00	grapefruit — dried, chooped peel
125.00 ml	orris root — powdered
8.00	essential oil — lemon verbena
	lemon — long strips, dried, or lemon peel, dried flower heads to decorate

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Method:

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.