Making Organic Potpourri

I had about ten bunches of organic flowers crowded into six pint jars. Each jar held four roses, two carnations, two asters, some feather-light whiteish-yellow flowers, and some tiny white flowers, and a little greenery.

The carnations were easy to add to the potpourri. They were firm petals, but they pulled free of the stems easily. I lined a 2-lb. coffee can with a Walmart bag to hold the leaves and blooms.

The phlox and other white flowers were the most difficult because the petals were so thin and lightweight, they would blow away before I could get them into the can. Eventually, I shredded them on the table and scooped the petals into the can.

The roses were the most fun because they were the most fragrant. The petals came loose easily, but the last few inside rows of rose petals wouldn’t come loose until I twisted them off the stems. Two shades of red plus another shade of pink made these more beautiful because of the variety.

I mentioned that I wanted to show my granddaughter how to make potpourri. It turned out that they wanted even more to style my hair—as I made potpourri. Smiles and sighs.

This is the full can of potpourri, with a lid for the can. As the petals start to deteriorate, they generate a little heat. 1. Keeping the lid on the can leaves the warm aroma in the can for up to a year. 2. Adding a few drops of essential oils, such as rose or almond, will freshen and prolong the scent. 3. Add more flower petals to the can if you get more, or add orange peel, acorns, or small chips of wood to add variety and to keep the can full.

And here is a vase full of potpourri. It’s gentle aroma scents my bedroom.