In a large glass bowl or jar, combine the following:
- 5 parts pine, cedar, fir or whatever greenery you have, cut into small pieces
- 2 parts small red rosehips (these can often be gathered in the wild) or red rose buds or petals
- 3 parts dried yarrow flowers
- 3 parts silver king artemisia (stripped from the stalk)
- 2 parts whole bay leaves
- 2 parts rosemary
- 2 parts small pine cones
- 2 parts whole spices form the kitchen shelf (including cinnamon, allspice, coriander, cloves, star anise. A package of whole mulling spices without sugar will also work.)
- 2 parts garden sage, stripped form the stalk
- 2 parts oak moss
- 1 part each of the whole resins of frankincense and myrrh, if desired
In a small bowl, make a mixture of powdered spices, proportionate to the amount of potpourri, i.e., for 2 cups potpourri, use 1 teaspoon spice mixture. (If you don’t have a lot of spices, cinnamon alone will do.) Add 1 drop of Cinnamon, 5 drops Rosemary, and 5 drops Pine to the spice mixture. One drop of Frankincense can also be added, if desired.
Make sure the essential oils are well distributed in the spice powder blend. Use a spoon back or a mortar and pestle to crush up the little drops of powdered oil. Add this mixture to the potpourri. Seal the finished potpourri to make it airtight, shake well, and let stand for two weeks.
Package in nice little boxes tied with raffia, with a whole cinnamon stick and sprig of rosehips and greenery on top. If desired, you can blend the essential oils in an alcohol base like vodka to create a refresher oil that can be added to the potpourri as needed.
You could package a 4 ml bottle of this combination and an eyedropper on top of the potpourri in the box.