Monday, March 1, 2010

Holiday Scents

Cinnamon sticks broken into pieces to equal 1 cup
Whole allspice - 1 cup
Dried orange peel - 1 cup
Bay leaves broken into pieces to equal 1 cup
Coriander - 1 cup
Mint - 1 cup
Whole cloves - 1/2 cup
Star anise - 1/2 cup
Pine needles - 1/2 cup NOTE: These should not be dried and brown
Rosemary leaves - 1/2 cup
Orrisroot granules - 1/2 cup
Cinnamon oil - approximately 10 drops (more or less as desired)
Orange oil - approximately 5 drops (more or less as desired)

In a small glass or metal container, mix cinnamon and orange oil with orrisroot chips. Set aside.
In a large glass or metal container, combine all other ingredients using a metal spoon. You can mix ingredients together with your hands, however, it is advised to wear latex or rubber gloves in doing so.
Store in a sealed glass container out of direct sunlight and heat until ready to use.
To use, place 1/3 cup of mixture in a saucepan and cover with 4 cups of water. NOTE (1). Simmer, uncovered. Adding water as necessary. NOTE (2)

NOTE (1) For a stronger scent, double the amount of mixture used and use only 6 cups of water.
NOTE (2) Once mixture has simmered, it can be stored in a sealed container in the refrigrator to be used later.
SUGGESTION: To re-use simmered pot pourri, place in a container on an out of the way heat register (perhaps in the bathroom). As it evaporates, keep refilling for a fresh scent. NOTE: This should not be done if you have children or animals who may have access to this area.

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