Use this list of fragrant plants when making potpourri. It’s usually best to bundle stems with a rubber band and hang them upside down to dry for a few weeks. Then crumble the flowers and leaves and place in tightly sealed jars. Use them in any combination that appeals to you.
The bonus is that you can enjoy the fragrance of these plants in the garden, and then once again when they’re dried!
My favorites are:
L.Angustifolia ‘Munstead’ deep purple; gets about 18 inches tall
L.Angustifolia ‘Hidcote’; grows to 24 inches
Roses are a traditional addition to potpourri. Old-fashioned varieties promoted for use as cut flowers are usually the most fragrant. Try any roses called Damask, Musk, or Noisette for strong scents. Use both rose buds and rose petals in your potpourri for a variety of textures.
Viola Odorata – English or Sweet Violet.
Monarda or Bergamot or bee balm gets up to 3 feet tall.
Dianthus or carnations have a wonderful spicy scent.
Reseda Mignonette – annual or perennial; about 18 inches tall
Jasmine is annual in the north, perennial in the south. It has wonderfully fragrant white flowers.
Gardenia is also annual in the north. This flower is frequently used for perfumes.
Delphinums can get up to five feet tall, and therefore frequently need staking. The deep blue flowers are worth the trouble.
Salvia or ornamental sage has aromatic leaves, and the blue or pink flowers also add color to potpourri.
To add color rather than scent to your potpourri, try drying globe amaranth, salvia, love-in-a-mist, straw flowers, and statice.
Dry the following herbs for a kitchen potpourri:
Add some bits of cinnamon stick, cloves, and dried orange peel.
For a Christmas potpourri, use any of the flowers or herbs as listed above and add some pine needles, pine cones, cedar, and juniper.