Sunday, 21 June 2009
Pot Pourri - Drying Petals
Today I have started the process of drying the rose petals of my above shown plant which is relatively easy. This particular rose has no scent which is a pity but it will still if dried properly help bulk out some pot pourri later on in the season and take some of the essential oil that will be added then.
I use kitchen roll to lay the rose petals on, which is initially draped across a tray and then the petals are sorted out petal by petal. I cup the rose from underneath and then drawn all the petals together and then tug gently this should loosen the petals from the stalk and the stamen section of the flower.
I have found this the simplest way of disconnecting the petals from the stem.
I then segregate all the petals out on to the kitchen towel on the tray singly. If you look closely at the rose petals right at the point there is a white "heel" - this is the bit that has been connected to the stem and is often referred to as the white part. If you are frosting or crystallising rose petals this is the bit that must be removed as it is bitter.
I then cover over with kitchen roll and leave somewhere warm for the petals to dry - the kitchen roll acts like blotting paper between the layers of petals. Check after a week to see if they are dry - if they are remove and store in a dry jar until needed.