Pomanders

Pomanders are aromatic spheres prepared by studding citrus fruits with cloves. They have been used since medieval times, but probably originated from early pagan customs of fruit offerings as tokens of proseperity. During the reign of Queen Elizabeth I, pomanders were worn on chains, hung around the neck or from the waist, and contained aromatic herbal mixtures believed to ward off disease. The truly chic (and rich) might sport jewel-crusted cases powdered with gold designed to resemble apples and oranges. Pomanders became very popular during the Victorian era, where they were not only decorative but also useful to cover up bad odors. Pomanders remain popular today as a traditional Christmas ornament and New Year’s gift. If allowed to dry out without getting moldy, their fragrance can last for up to a year.
 
To make a pomander, stud an orange, lemon, or other firm-fleshed fruit with whole, stemmed cloves. (Apples, lemons, tangerines and oranges work best. ) It's easier to insert the cloves if you poke a hole first with a nail or knitting needle; space them evenly and as close together as possible, and it is common to make studs in a decorative pattern. The goal is to cover the fruit with cloves as completely as possible. If you’d like to add additional nuances of fragrance to the pomander, place powdered spices like cinnamon or powdered dried lavender in a paper bag, and shake the pomander inside the bag until it is coated with the scent. Add powdered orrisroot as well, to promote quick and even drying. Curing time average around 3-4 weeks, but in a heated house, drying time can be less. To check if your pomander is dried, it should sound hollow when tapped with your knuckle, and feel light in weight. If you notice any mold or decomposition in your fruit, then throw it out. Once the pomanders are sufficiently dry, wrap them in cheesecloth or tissue paper and tie the top with a bit of yarn or ribbon, tying a cinnamon stick and rosemary twig into the bow if you want.

No-Fruit Rosebud Pomander

styrofoam ball (3 inches in diameter), 2 tbsp cloves, 36 small rosebuds, half a medium gauge stub wire, narrow ribbon

Stud the foam ball with cloves. Cut the stems of the rosebuds to about 3/8 inch and press into the ball, making rows or rings, whatever you choose. Continue until ball is covered. Wrap the pomander in several layers of tissue or a per (not plastic) bag. Leave in a dry, warm place for several weeks. When ready, unwrap, pierce the top with a u shape staple and attach a ribbon to it. Hang over a dresser, a bed post, a door handle, wherever makes you happy!

No-Fruit Rosemary Pomander

30 short sprigs fresh rosemary
4-inch sphere dried florist's foam
Heavy-duty florist's scissors

Firmly pushing sprigs into sphere and spacing them as evenly as possible, form a line that divides the sphere in half. Then add more sprigs to divide the sphere into quarters. This will make it easier to fill in and trim the sections evenly. Gently clip the sprigs to a uniform height as you work, but be careful not to clip too much away at first. When the sphere is completely filled in, you do a final trim. Fill in each quarter, clipping as you go, until you have completely covered the sphere. Examine the pomander from all sides and trim more if necessary, until you are satisfied with the final shape.

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