Potpourri of Ideas for Harvesting, Drying and Mixing Pansies and Violets

If pansies and violets are part of your summer flower garden, why not preserve their beauty in a new version of the old-fashioned rose bowl? Here’s how to harvest, dry and mix the flowers with herbs for a bouquet that will last all winter long:

* Gather your pansies and violets during the blooming season, snipping them off at the lower end of their stems.

* To dry your posies, cut away the stems at the bases of the flowers, leaving just the flower heads. Lay the flowers face down on rustproof drying screens or wicker picnic trays for five to seven days. The flowers will be noticeably smaller when dry.

* Store the dried flowers on open wicker trays in a dark, dry closet until you have collected four cups of them.

* For greens in your flower bowl, strip dry rose leaves or lemon balm leaves from their stems and dry enough of them to make two cups.

* To ensure dryness and to prevent mold in the potpourri bowl, dry the flowers and leaves further. Place the two cups of leaves and the four cups of dried flowers on wicker trays, spreading them out evenly. Place the trays in a 100-degree oven for two hours.

* Remove the flowers and leaves from the trays and store them in plastic bags until you have collected the following: three cups lavender buds, one-third cup orrisroot, three drops of lavender oil, and two tablespoons each of coarsely ground allspice, cinnamon and cloves.

* Place all the ingredients in a large mixing bowl. Gently blend the herbs, flowers and leaves with a spoon.

* To cure the mixture, store it in a glass jar and leave the jar in a dark closet for six weeks. Shake the jar daily.