Summary:
Pomanders have sweetened the air and the linen closet for centuries, and are still a lovely home accessory today. This article tells you how to make pomanders for scenting the home, for adding to a mulled wine, and even a pomander to add to the bath!

Details or Sample:
Pomanders first came into fashion in the Middle Ages, when they were made of precious metals and filled with aromatic oils and resins mixed with clay. Worn round the neck, they were used to mask everyday smells, and were believed, if the right oils were used, to protect against diseases such as the Plague.

The round shape of the pomander is a clue to the origin of the name. It looks like an apple, or pomme in French. The poorer classes used dried apples and oranges studded with cloves and other spices to achieve the same effect as the costly metal pomanders, and placed them amongst their clothes and linens. These pomanders were probably introduced from the Far East and Arabia.

Pomanders could also be small bags made of velvet, muslin or leather into which dried aromatic herbs and spices were packed. Pomanders of this type can still be seen today, but they are more likely to go under the name of medicine pouches.

Today the pomander is most closely associated with the simple fruit and spice pomanders from the Middle Ages. These have never gone out of style, and still make beautiful gifts for your family and friends. But you can ring the changes on this ancient recipe and create pomanders that can be used almost everywhere in the home - including the kitchen.

The basic citrus and spice pomander is made with oranges and cloves. You should pick an orange as perfect as possible, with a delicious fragrance and no blemishes. A thin skinned orange will work best. Then you need a large quantity of clove buds, a roll of masking tape and some ribbon.

Begin by sectioning off the surface of the orange with strips of masking tape. The width of the tape and the number of sections depends on the design of your pomander. As you grow more skilled you can make quite intricate patterns, but for your first pomander, make four sections using the masking tape. Wind it round the orange once and seal, then wind a fresh strip in the opposite direction.

Fill the open sections with clove buds by piercing the exposed skin with a thick needle or nail, and press in the cloves. When the sections are covered, carefully remove the masking tape.

In a bowl, mix 1 cup of orris root powder with 1 teaspoon each of cinnamon, nutmeg and powdered cloves. If you like, you can add a few drops of aromatic essential oil and mix well. A citrus oil, or an exotic scent such as sandalwood, goes well.

Roll the clove studded orange in the spice powder and place it in an airing cupboard or other suitable place to dry. The orange will shrink as it cures, and this could take up to six weeks.

When the pomander has dried, wrap a fancy ribbon through the spaces between the cloves and tie at the top, leaving a loop for hanging. You can hang the pomander in your wardrobe or in the linen cupboard.

To make a pomander for adding to a mulled wine drink, simply stud the orange with cloves, but do not section off with masking tape. Roll the orange in a mixture of 1 tablespoon each of cinnamon, nutmeg and mixed spice. You do not need to dry the pomander, just place it in the bowl of hot mulled wine.

You can also use lemons and grapefruit to make your pomanders, or apples. With apples, the method is the same as for citrus and the drying time is about the same. Apple pomanders are delightful placed in a pretty bowl and used as a room freshener.

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Written by: Gail Kavanagh
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