Lemon Verbena Potpourri - cooking recipe

Ingredients

dried peel of one lemon
2 cups dried lemon verbena leaves
1 cup dried chamomile
6 inches cinnamon sticks, crushed
1 cup dried calendula flowers
1 teaspoon orrisroot powder
2 -3 drops lemon verbena essential oils (optional)

Preparation

Dry the lemon peel by scraping it off the lemon with a vegetable peeler, spread on paper and dry in a warm place for about 2 weeks, until crisp.
Mix all the ingredients together.
Seal in a tin and put in a warm place for about 2-3 weeks, shaking occasionally.
Use to scent a room, or for sachets. Add more essential oil as the smell fades.