By Barbara F. Smith

“Rose is a rose is a rose . . .” from the poem “Sacred Emily” by Gertrude Stein. We celebrate roses this week, particularly as they comprise an important ingredient of potpourri. For some readers, a reference to potpourri conjures up family members or friends of a certain age, who enjoyed the collection of flowers and assembly of blends to freshen the household, whether for a special occasion or on a regular basis. For those new to the topic, potpourris are mixtures of dried flowers, leaves, essential oils and fixatives that enhance the fragrance of the dried materials. There are two types: dry and wet (using damp materials and non-iodized salts). You might think of potpourri as the original “aromatherapy.”

The first documented use of the term “potpourri” was in 1749, but scented blends of flowers were likely present long before that, to counteract unpleasant household odors. (For example, early writings describe the custom of strewing many fragrant herbs on home floors for freshness.) The term potpourri references not only the blend of dried plant materials but also the elaborate porcelain jars or vases created to display the contents to best advantage in the homes of the wealthy.

But back to the roses. You’ll find a potpourri bed in the Berkshire Botanical Garden Herb Display Garden, with several roses putting on an extravagant, fragrant show: Rosa Damascena “Leda;” Rosas Rugosa “Frau Dagmar” and “Blanc Double;” Rosa de Rescht; Rosa Gallica officinalis “Apothecary Rose” and Rosa Mundi var. Versicolor (see photos).

A Herb Associate shared an undated booklet entitled “Dry Potpourris and Fragrances” prepared by Shuttle Hill Herb Shop in Delmar, N.Y., now out of business. The brief history and pointers provided let us know that not all fragrant blossoms can be used for potpourri – for example, not lilacs or lilies of the valley. Old fashioned, heavily scented roses are best, particularly the “centifolias, moss roses, rosa gallica and the Damask roses.” To create a potpourri, pick the roses in the morning after the dew has dried; select blooms just opening, remove the centers and spread the petals on a screen to dry. Once bone-dry (3-7 days later) move the crumbly petals to an airtight jar. Collect and dry other flowers throughout summer, choosing some petals for color (marigold or delphinium); choose others for scent (lemon verbena, peonies, thyme, rosemary, lavender, mints, balsam and rose geraniums, for example). Wildflowers can also be foraged – sweet clover, birdsfoot trefoil, wild yarrow, and goldenrod, for instance. 

To preserve scents, a fixative should be added to keep the essential oils from evaporating. Examples of fixatives are orris root (powdered iris root), frankincense and gum myrrh (there are online resources for these items). A few drops of essential oils will ensure the lasting quality of the fragrance. If your mix seems bland or too sweet, you can remedy the issue by adding a spice mixture including ground cloves, cinnamon, mace, nutmeg and allspice. Put the final blend into a large jar with a lid and shake it often. The contents should cure four to six weeks. 

The booklet provided recipes for six simple blends and three more complex ones. As you might expect, recipes for potpourri reflect personal preference and what is available in the garden. One simple recipe calls for dried quantities, as follows: 1 quart of rose petals, 2 cups lemon verbena leaves, ½ cup rose geranium leaves, ½ cup lavender, 1.5 TBS. spice mixture; ¼ cup dried orris root, and 10-12 drops of rose oil. Feel free to experiment with what you have to make a fragrance that suits your taste/sense of smell.

Once the potpourri is cured, it should be stored in tightly sealed jars or made into sachets or net bags. When you want to use it, select one or more jars or bowls to show off the potpourri on various shelves or tables in your home.

Many readers are accustomed to using scented candles and essential oil diffusers in their homes. In a similar vein think of potpourri as a natural, non-toxic air freshener, a decorative accent, a customizable scent to create a warm and inviting ambiance while enhancing the visual appeal of your space. Making it can be a fun family or group project, with everyone providing hands-on help.

Hopefully, this article has inspired you to try your hand at assembling a potpourri. It’s still early enough in the growing season to start collecting fragrant flowers and herbs. Give it a whirl and let us know how it goes.

WHAT’S HAPPENING IN THE BBG HERB KITCHENS?

Everyone was fully engaged! The crew in the warm kitchen were continuing their jelly and jam efforts. New batches of Mint Jelly, Strawberry Rhubarb Jam, and Chive Blossom Jelly, were measured, simmered and bottled.

In the cool kitchen, the crew prepared Mango Mint Shrub, Golden Kiwi Mint Shrub, and Rhubarb Thyme Shrub. They bottled Chive Blossom Vinegar and Tarragon Vinegar, the perfect complements for your salad dressing ingredients. Finally, Parsley Vinaigrette and Tarragon Vinaigrette were bottled after a period of steeping. In addition, herbs were set to dry for herbal teas and rubs to be prepared later. 

Those Herb Associates who label and tally were on their toes accounting for new inventory and preparing plans for the next meeting. More Catnip Mice were readied for sale as well.

High summer has arrived, and there is joy in the BBG Herb Gardens and Kitchen. You can find Herb Associates products at the BBG Visitor Center’s Gift Shop. Stay tuned for the latest updates and thank you for your ongoing interest in all things herbal.

The Berkshire Botanical Garden’s Herb Associates began in 1957 and have been making and selling products for the benefit of BBG ever since. At BBG, the Herb Associates oversee a display garden and production garden, both located near the Center House. Members/volunteers meet every Tuesday morning during the late spring through mid-autumn each year, coinciding when the gardens themselves are open to the public. Members plant, weed and tend the gardens, as well as harvest and process the variety of herbs.