Aromatic Herbs
Herbs typically bring to mind seasonings to make foods taste better or home remedies to heal what ails you. Few people associate herbs with the sensational dried leaves of potpourri or the sweet aromas drifting up their nostrils on a walk through a garden. Oils found in aromatic herbs make them popular in cooking. The same oil that the recipe calls for can fill your house with luscious scents. Even herbs that may never see the kitchen can reward a nearby nose.
Lavender is familiar to almost everyone. It has a great scent and dries nicely, making it perfect for sachets. With its delicate plum-colored flowers, this aromatic herb (with origins in the Mediterranean) attracts Black Swallowtail butterflies and makes a great addition to any garden — as a border or planted throughout.
Sage, another aromatic member of the mint family, has been enjoyed for many years. It originally grew in Asia Minor, but can now be found growing in every corner of the world. It is an olfactory delight for anyone who rubs its leaves between their fingers.
Caraway-Scented Thyme is a member of the mint family. It blooms in early summer with beautiful pink blossoms. This small bush attracts butterflies and bees with its bright blossoms and spicy aroma. It makes a wonderful addition to any garden.
Sweet Marjoram is a member of the mint family and this aromatic herb has been very popular for years. Do not confuse it with its close relative, Origanum Vulgare which is Oregano. Sweet Marjoram has a slight spicy odor making it a perfect compliment in perfumed soaps and potpourri bowls.
Preserving herbs for their aroma is an easy task. One way to preserve for a short term is to put fresh stems in a jar of very cold water and store in your refrigerator. This should preserve the herbs for about a week. A longer way of preserving the herbs is to store them in a jar of oil. This should preserve the herbs for two to three months.
If long-term storage is a must, consider freezing your herbs. After cleaning them, seal them into an airtight freezer bag or slice them up and store them in an unused ice cube tray. These herbs can be pulled out and used even more than four months later as long as air cannot reach them. If you need to keep herbs fresh for up to a year, your best bet is to wash and dry them before placing them in a vinegar-filled jar.
Flowers hung to dry in a cool, dark place are great for making potpourri; just remember that the spices and aromas of potpourri come from the oils in the petals and they will evaporate after a while.
If you want to preserve your hand-made herbal potpourris and sachet bags longer, you will need to use tried and true preservation methods. To keep the essential oils inside an herb plant, store it in an airtight bag.
Of the aromatic herbs, marjoram, thyme, mint and sage all keep their aroma very well when they are dried. When done correctly, they will give off a pleasant scent for weeks.
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