In a previous post, I wrote about which flowers last the longest after they've been cut. Now, let's take a look at how we can preserve the flower petals when the flower is dying but the petals still retain their color and form.
There are several preservation methods:
- Hang Drying
- Water Drying
- Oven Drying
2. Water drying works well for hydrangeas, Queen Anne's lace and baby's breath. Place flowers in a container filled with a small amount of water. Place the container in a warm area away from sunlight. As the water evaporates, the flowers keep their natural look. Allow several days for the process.
3. Oven drying is the process that works best when one wants to dry only the petals of the flowers. It does take attention, though, as the petals dry quickly.
Gather petals from the flowers, place on a cookie sheet in a single layer, set your oven on low (my oven only goes as low as 170 degrees) and leave the oven door ajar. Watch carefully so the petals dry but do not burn. I've found that 12 minutes at 170 degrees works the best, but I also close the oven door.
Carefully remove the dried petals from the sheet as they will be brittle and delicate. Place in a clean bowl or pretty jar. I process several sheets of petals at one time while my oven is still warm.
|A mix of pale pink roses and peonies|
|I plan to dry the hydrangeas using the water drying method. However, both the yellow roses and the white hydrangeas are almost two weeks old and still looking fresh.|
The pictures above are of the roses when fresh; below, their petals dried two days ago. From 6 fresh roses (Knock Out), the yield was 1 cup of dried petals. From the mixed yellow and pink roses, I have 1 1/2 cups of dried petals. At this point, you would add rose oil to the mix which duplicates the original scent of the fresh flowers, carefully mixing the petals so most of them receive some of the oil. A wooden spoon works well.
|The roses were a strong burgundy red but dried to the color seen here.|
|The pink and yellow roses kept their true color but dried to a paler version. I'm drying two more trays of rose petals as I write this.|
I have four large Knock Out rose bushes in front of the house. For years their petals dropped, dried and blew away. No longer! I should have at least 1 pound of dried petals by the end of the summer.
Note that this is not true potpourri which contains other ingredients. My favorite book for making potpourri, sachets, bath oils and dried flower arrangements is "The Scented Room" by Barbara Milo Ohrbach. The book is long out of date (published in 1986) but can probably be purchased on Amazon.
The rose oil can be purchased on line, but it's pricey. You can make your own, but you would need large quantities of petals...some for the dried roses and some for the oil extract.
ROSE OIL EXTRACT.
- Bring a few inches of water to a boil in a saucepan. Remove from heat.
- Pour a cup of oil in a glass jar. Grapeseed oil is a good choice. Olive oil (opt for the lighter kind) can work in a pinch, but I don't like the added aroma.
- Gently crush a cup of rose petals and place in the oil. Swirl the jar around to coat the petals.
- Cover the jar and place into the hot water. Warming the oil will help release the scent from the rose petals. When the water cools, you can move the jar to a warm area like a sunny windowsill.
- Leave the jar alone in the warm area for at least 24 hours.
- Strain the oil through a cheesecloth, pressing the petals to extract as much oil as you can.
If you want a stronger-smelling oil, you can repeat steps 1-6 with fresh petals. You may need to repeat the process 5 or 6 times to get the desired level of scent. Pour clear oil into a dark bottle with a lid (dark glass will help block out sunlight and keep the oil more stable).