When you think of the holidays do you think of the aroma of baking apple pies? If so make some pomander balls and have your house smell like you are baking pies every day, all year long.
Pomanders are essentially balls of fragrance. They have been used since the 13th century and were originally any fragrant substance enclosed in a cloth bag or metal ball. They could be as simple as a cloth bag of herbs or as elaborate as a pierced golden ball full of ambergris or musk. They were used to ward off offensive odors, of which there were many. Though pomanders originated in the Arab world, the word pomander comes from the French pomme d’ambre. Pomme means apple, and amber is from ambergris; a very fragrant substance found in the gut of the sperm whale.
Today pomander balls are usually fruit studded with cloves and rolled in spices. If made correctly pomanders will be very fragrant and last for years. I have always used oranges for pomanders but any citrus fruit, apples or pears will do. The fruit chosen should be firm with no soft spots. Once you have chosen your fruit, begin studding it with whole cloves as in the photo below.
Cloves are flower buds harvested from a tropical tree (Syzygium aromaticum) and dried. The word clove comes from the Latin clavus, which means nail. If you look closely you will see that a clove does indeed resemble a nail, with a shank and a head. The shank end is pushed into the fruit. Cloves are sharp and an hour or two of pushing them into fruit can make your thumb ache a bit, so you might want to use a thimble, glove, or masking tape for protection. As you slowly cover the fruit with cloves the increasing aroma will be quite enjoyable. Try to cover the entire fruit in one sitting. Hint: Cloves are much cheaper if bought in bulk. I bought just over 4 oz. for $4.99 and used about half that on this huge orange.
Once your piece of fruit is covered with cloves, mix one tablespoon each of fragrant spices. Traditionally cinnamon, nutmeg, ginger, and powdered orris root are used, but I also add allspice and a pinch or two of ground cloves. You can add your own favorite spice or make substitutions.
Orris root comes from the root of a variety of German (bearded) iris known as Iris pallida; the Dalmatian or Sweet iris. This iris is cultivated specifically for its root, which smells like violets and has fixative properties that “fix” other fragrances. It may be hard to find locally but it is easy to order online. Using it will mean your pomander’s fragrance will last many years, but if you choose not to use it you can simply roll your pomander in spices if the fragrance starts to fade.
Put the spice mix in a bowl and roll your pomander in it, making sure you cover it completely with the spices until it looks like the photo below. (You may have to spoon the spices over the fruit)
The spices help cure and preserve the fruit so that it won’t mold or spoil. Leave the pomander in the bowl of spices and roll it in them each day. As the fruit cures it will shrink and lose weight. After anywhere from 3 weeks to 3 months depending on the size and type of fruit chosen, it will be fully cured and will have lost as much as half its original size. When it feels very light and sounds hollow when tapped it is fully cured. 2 or 3 pomanders can be placed together in a decorative bowl and used as a very old fashioned air freshener, or individual balls can be hung with ribbon. Small, light fruits hung at the end of ribbons make excellent, Victorian style ornaments for the Christmas tree.
Note: This method of making pomander balls comes from the book Potpourri, Incense and Other Fragrant Concoctions by Ann Tucker Fettner, published in 1977. I’ve used this method for over 30 years without a problem. However, there are other methods found online that I question.
One for instance, says that pomanders don’t have to be rolled in spices. Spices are what preserve the fruit and if they aren’t used it will spoil and mold rather than cure, so I’m not sure how this works.
Another method says to put the pomander and spices in a paper bag, and I question this because of the need for good air circulation to prevent mold. The great fragrance to be had from pomanders while they cure would also be lost.
Another method says that sandalwood oil can be used in place of orris root. While I can’t say this isn’t true, it seems to me that the sandalwood oil would overpower the apple pie-like fragrance of the spices, defeating the purpose.
Other methods say to first poke holes in the fruit and then insert the cloves into the holes. While this may work, if the holes are made too big the cloves will simply fall out of them and you’ll be left with what looks like a dusty, shriveled up piece of fruit.
In any case, no matter which method you choose, the object is to have some fun doing something that is perhaps new and different, so I hope you will give it a try.
I was happy to find this orange and clove pomander covered with spices. As a third grader in 1959 our parent Christmas gift was a pomander made the exact same way.(Although I can’t confirm the spices other than cinnamon.)
I do remember my mother keeping it for several years and it continued to smell spicy.
For old times sake I think I’ll make a few.
Thank you!
Have fun Georgette. I still have the one I made for this post and it is still fragrant, but I also freshen up the spices now and then.
I poke 1/4″ deep holes in a fresh orange with fork tines, push in cloves. Repeat, repeat, repeat. I try to space all holes same distance as tines of the fork. When covered with cloves, I roll balls in mixture of spices as everyone else did. Stored it in an open bowl first year to make sure it was dried, then in a zipped bag with same powdered spices. I have had mine for going on 20 years and it smells as good as it did the year it was made.
Thank you Marianne. I’m all for any method that lets you avoid pushing those cloves in with your thumb. It can be quite painful, so thanks for sharing your way!
[…] with oranges but sometimes with lemons and lime as well. This year I found an interesting link from New Hampshire Garden Solutions that tells how to make your pomanders last long after […]
Once these are dried and the season is over, should I store them in a sealed baggie with the leftover spices? Can’t wait to try these again!
Hi Jill,
I think I’d keep them in a paper bag so they can “breathe.” If they’re sealed too tightly they might get moldy but I’m not sure because I’ve never tried it.
The one I made for this post is still in the same dish you saw it in. I freshen up the spices now and then, but otherwise it has been on its own.
I made these over forty years ago and they lasted for many years. Once they were covered in spices and orris root powder I left them for two to three weeks in a brown paper bag, in a cool dark and dry place, like the bottom of a wardrobe. They did not go mouldy at all, although I did place the cloves really close together so that as the fruit shrank it formed a hard tight ball of cloves on the outside.
Thank you for the information. I’ve always let them age in an open bowl but I can imagine a bag making it easier to keep the pomander covered with the spices.
I want to do this activity with my fifth grade class. Can you tell me about how long it takes to make a pomander ball?
Hi Jenny,
I think it took me the better part of a day to stick all the cloves in the one you see here, but it was a large orange. Pushing in the cloves is hard on the fingers because they have a point, so some people use thimbles.
After that you should roll it in the spice mixture each day for a few weeks, or you can also put it in a bag with the spices and just shake the bag. It’s important to keep the fruit covered in the spices.
I hope this helps!
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love your post! I will be making these tomorrow to get the Christmas spirit going.z Thanks for the great article!
You’re welcome, and thank you. I still have the one I made for this post and it’s still fragrant.
A great holiday Idea. I tried it this year and it make a great addition to my decorating and the scent is terrific. I found a good source for orris root at Maison Terre Natural Products http://www.maisonterre.net.
Thank you, the pomander you made should last for years and the scent will too, especially if you used orris root. A lot of people read this post at this time of year and I’m sure they will all be very happy that you found a source for orris root. Thanks again.
A great idea which I’ve not tried in years. Wonderful!
Thank you. I’ve still got the one that I made for that post about 3 years ago and it’s still going strong.
thanks, Alan. You continue to amaze me with your knowledge and interests. I can’t wait to try these, I love to have a big pot of cider simmering with lots of spices during the holidays. These will scent the rooms farther from the kitchen.
OK, how do you get it to snow on your blog????
Thanks again,
M.-
For snow just go to your dashboard, and then go to settings / general. At the bottom of the page is a little box that you can check or uncheck. You have to save the changes or they won’t “stick.”
Thanks!
Most interesting. You have inspired me to try my hand at making a pomander myself.
Inserting all the cloves can be a little hard on the fingers but the lasting fragrance makes it worthwhile.
could you specify what the spices you use to roll the pomander in each day. Thank you.
As I mentioned in the post, one tablespoon each of cinnamon, nutmeg, ginger, and powdered orris root are used traditionally, but I also add allspice and a pinch or two of ground cloves. You can add your own favorite spice or make substitutions. Most important is that the pomander is rolled in the spices each day.
Thank you for clarifying some of the steps involved with making these pomanders. I had just bookmarked 3 other web pages on this same subject but have since deleted them simply because you explain why some of the other methods of drying werent effective in preventing mold. Im very excited to make these as its been YEARS since i last have. Im going all out this year for Christmas and am having a party in which i plan to hand out these fragrant pomanders as favors. Thanx again!! Blessed be and have a very merry holiday season!!
Thanks for commenting Bonni. I think it would be a shame to go through all of the clove insertions only to see all your hard work get moldy. I’m sure this method will prevent that if you follow along and roll the pomander in spices each day. I hope everyone at your Christmas party enjoys their pomander and appreciates the work that went into them. Take care and have a great Christmas!