During the Middle Ages, people didn’t bathe much. But they still
wanted to smell nice otherwise it became increasingly difficult when trying to
pick up a date for Friday nights.
The word Pomander comes from the French pomme d’ambre or apple of ambergris (nothing says “wow, you smell
good like a bit of dull grey or blackish solid, waxy, flammable substance
produced in the digestive system of sperm whales). Originally made from gold,
silver or ivory, the small filigree balls were filled with fragrant spices and
ambergris; which was used as a fixative. The pomanders were then worn either on
a long chain around the neck or at the waist.
A modern version of a pomander is made by studding citrus
fruit with whole cloves and a mixture of ground spices containing orrisroot
instead of the ambergris. Orrisroot will dry out the fleshy inside of the fruit
so that it doesn’t rot. What you’re essentially left with is a light, hollow
ball.
Now, keep in mind that I do bathe. Quite regularly. So I don’t
need to wear one of these around my neck or waist. Instead, I use them for
decoration or gifts. When studding the citrus, I leave about a 3/8 inch space all
the way around. When the fruit has dried, I then wrap a long ribbon around in
the space and then tie it in a double knot with a bow at the top. The long
tails I then tie together to form a loop to hang the whole thing in the
Christmas tree or from a chandelier in the dining room (the warmth of the
lights really bring out the smell of the spices). You can also cover the whole surface and then
display them in a pile in a pretty bowl as a centerpiece with candles.Pomanders also make a great hostess gift. When placed in closets, the help scare away the moths.
I choose small, round oranges with thin skins, or nicely
shaped lemons. Once studded with the cloves and allowed to cure, the scent will
usually last for several years. When the spicy scent starts to wane, I dip them
is warm water and then roll them in fresh ground spices with a drop or two od
cinnamon or clove oil. I then leave the pomander in the spice s for a couple
days to dry.
Want to make your own? Here’s how:
6 to 8 assorted thin skinned oranges, lemons and limes
(some people say apples, but I haven’t tried these)
½ lb (8 oz or 1 cup) whole
large-headed cloves
¼ cup ground cinnamon
¼ cup ground cloves
¼ cup powdered
orrisroot (the pharmacy / health food store should have this)
2 Tbsp ground
nutmeg
2 Tbsp ground
all spice
I find having a slim nut pick or a large needle handy for
piercing the skin very handy. Holding the fruit firmly, insert cloves at ¼ inch
intervals; either in rows or at random over the surface. The fruit will shrink
as it dries, closing up the spaces between the cloves. Repeat with all fruit.
Combine all the ground and powdered ingredients and mix
thoroughly. I place my mixture in a large Christmas cookie tin. Begin to roll
the fruit in the spice mixture until completely covered. Leave fruit in
mixture, and spoon additional mixture over fruit, covering as much as possible.
Leave in open container for 2 days (more or less).
Turn fruit in container and recover with spice mixture.
Repeat this process, turning fruit every couple of days until fruit is hard,
light and completely dried out. This should take about 2 weeks.
Once the fruit has dried out, remove from spices and shake
off the excess. Tie on the ribbon if you plan to hang these, or place in a
decorate bowl for on the table.
After the holidays, you can either store them in the remaining
spice for next year, hang them in the closet (just be sure they don’t touch
your clothes or the coats) or leave them out on display.
PS: If you’ve made these and have suggestions or questions,
please drop me a note and I’d be happy to help. And don’t’ forget the voting
buttons below to let me know what you think.
Happy Holidays
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