Pot-Pourri (A Home Recipe)

Name: Pot-Pourri (A Home Recipe)
Cuisine: South Africa
Ingredients: Rose Leaves; Scented Verbena Leaves; Lavender; a few Bay Leaves; some Nutmeg and Cinnamon; 1 oz Orris Root; Cardamoms; 2 oz Bay Salt; 2 oz Saltpetre; 1 oz Cloves

Origin: Cape Town, South Africa

Source: Hildagonda J. Duckitt, 1891

Ingredients

Rose Leaves
Scented Verbena Leaves
Lavender
a few Bay Leaves
some Nutmeg and Cinnamon
1 oz Orris Root
Cardamoms
2 oz Bay Salt
2 oz Saltpetre
1 oz Cloves

Instructions

Gather freshly picked rose leaves, scented verbena leaves, and lavender seeds and leaves, ensuring no dew is on them.
Well bruise the spices: nutmeg, cinnamon, cloves, and cardamoms.
Place the flowers and herbs in a wide-mouthed jar in layers, sprinkling each layer with bay salt, saltpetre, and the bruised spices.
Stir the contents of the jar occasionally.
Refresh the pot-pourri with additional roses and scented flowers whenever they come into season.
Keep away from water, which would spoil it completely.