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rub with pieces of orris root.
NOTE: Push a whole clove through each piece of peel before drying.

Place peel on a on a cake cooling rack which has been put onto a cookie sheet for better drying circulation. Dry in a low over (200 degrees F) until crisp.

Dried pieces can be added to your potpourri either whole or crushed. A food dehydrator can be used to speed up the process.

BONUS: The peeled fruit and some of the rind can be used in making your favorite marmalade recipe.

Moist Method for Making Pot-Potpourri

Moist pot-potpourri does not look as pleasing to the eye as the dry method; however, the scent should hold up to five years, and if well made, it could last decades. Rose petals form the base of a good moist pot-potpourri. Later, crushed or ground spices, a fixative and dried herbs are added at which time the mixture is left to cure.

You will need one cup of salt to every three cups of petals. The petals, when measuring should be tightly packed.

Starting with fresh petals first, layer with salt in a large crock pot until approximately two thirds full. Weight down and leave for two to six weeks - the longer the better.

Moist pot-potpourri can be made over a period of time as well. If you don't have enough petals, add as they become available from your garden over the next few days. Better yet, find a large crock and continue the process throughout the summer using petals from a variety of sweet smelling flowers. Be sure to stir well before adding another layer of petals. After you have added the last layer, leave for at least two weeks.

If your mixture starts to bubble or ferment, stir it every day and do not add any more flowers for about a week. If excess moisture forms in the crock, carefully pour it off and add to your bath water.

The end result of this process should be should be dried out and caked. When the petals have formed a dry cake, empty onto a large clean surface and break into smaller pieces.

Add six tablespoons of dried herbs for every gallon of caked petals plus not more than ten ounces of mixed spices, other fixatives or citrus peel. Store your pot-potpourri in an opaque or clear container.

NOTE: Old recipes called for Bay Salt. Today, you can use non-iodized sea salt. Create a mixture of equal parts of coarse and fine salt. Dry in a low oven for several hours before using. You might even want to experiment with Kosher salt, which is a nice course salt.

While on the subject of salt, one can get Salt Crystals and the ones I found are Rio Salt Crystals

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