Fw: HERB - Bloodroot (potpourri)

[Lynette K LaFontaine]

----- Original Message ----- 
From: Lynette K LaFontaine 
To: herbalist at Ansteorra.ORG 
Sent: Sunday, July 11, 1999 4:52 PM
Subject: Fw: HERB - Bloodroot (potpourri)



  ----- Original Message ----- 
  From: Danie'l Twombly 
  To: herbalist at Ansteorra.ORG 
  Sent: Sunday, July 11, 1999 8:23 AM
  Subject: Re: HERB - Bloodroot
  Original  Message Read
  The experience I have had is making poperie(sp) mixed with jasmine and roses bioled in water to help clerity.




    ----- Original Message ----- 
    From: Lynette K LaFontaine 
    To: herbalist at Ansteorra.ORG 
    Sent: Sunday, July 11, 1999 3:19 PM
    Subject: Re: HERB - Bloodroot (potpourii)

    First let me apologize. It was not my intent to send essentially the same msg. twice.  I sincerely apologize to all, for cluttering up mail boxes.  

        I'm pretty new to this list; so forgive me if this potpourri is old hat, but I'm taking that chance that it might not be to everyone.
        Potpourri is an Americanized version of the French words for "rotten pot".  The original method of making potpourri was the moist method; the ingredients literally rot.  It is the longest lasting form of potpoutti - some old receipts assert that one can be kept viable for half a century by the occasional addition of brandy to keep it moist. The English referred to it as a "rose jar". Salt is used to keep mold from forming thus it is not the colorful product that we are used to today as the flowers turn to an unsavory brown.  Personally I don't find it visually unattractive but again it's  not what we are used to.  The method is period.  The ingredients may not all be period.  However, in period one would have used what materials were available.  That is what I do, rather than try to find something exotic, or that is not readily available to me.  Feel free to make substitutions.  When I make mine about 8 - 9 years ago, I added citrus leaves because I had an abundance from pruning a neighbor's trees for them.  ( I don't remember if it were lemon or orange or both).  So use what is available.  Keep in mind your roses may not be appropriate for this as many hybrid roses are sorely lacking in strong fragrance.  
    All botanicals must be naturally scented, and tradition dictates that the main scent be roses.  Good choices for other scented ingredients are rose geranium leaves, lemon verbena leaves, orange blossoms, lavender blossoms and foliage, and wormwood leaves.  
    Only partially dry the rose petals use when limp and about a third of their bulk is gone.  The other botanicals can be limp or fully dry.  layer everything is a straight sided crock or jar with a tight lid.  
        For ea. qt. of limp rose petals include 1 pt. fragrant leaves or blossoms, 3/4 c. non - iodized salt (I used rock salt), 4 bay laurel leaves minced into tiny pieces, and 1/4 c. ea. of crushed allspice, crushed cloves , minced tonka beans, brown sugar, and orris root.  and brandy.
    In one bowl, mix together rose petals and other leaves and blossoms with the orris root. 
    In another bowl mix the spices and salt 
    Alternate layering flower mix, then the salt mix until used up. Drizzle with brandy. Put a plate on the whole mess and weight it down and cover.  Stir every day for a month.
    Then put in opaque jars.  (don't use metal containers) Open when entering the room and cover when leaving . Stir on opening with a cinnamon stick.  Add a pinch of salt and  brandy  when to shows signs of drying out.  As I said, mine is 8 or 9 years old.  It is still more fragrant than the modern dried type.  It has a more mellow sent not harsh or artificial.  I don't recall everything I used But I remember lavender, lemon balm, and I think jasmine.

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