 | Potpourri by most dictionary definitions, is a blend, or medley of complementary things. The word originated with the fragrant blend of plants that became popular around the 12th century for scenting the castles or manors of relatively rich people. But the poorer sector had their own scent sources, in the wild and cultivated herbs that were picked each Fall, and hung from the rafters of the kitchen to dry, and to be at hand for use in cooking.
Where there were gardens, there were highly scented flowers in Spring and Summer. Eventually, the idea of preserving these scents by drying the source blossoms and leaves caught on. Naturally occurring plants and flowers were used as the base for most potpourris, and with the advent of trade between Europe and the Far East, mysterious spices brought a new piquancy.
One thing that had not developed at this period in time, was personal hygiene. Bathrooms were non-existent, baths were a yearly event, and regular washing of clothes was unheard of. To freshen themselves, ladies developed a wooden dish that hung from a belt inside their voluminous petticoats, and held a scented mix of herbs and flowers. This would later become a material or leather pomander hung from the waist on the outside of dresses.
|
|
|
Potpourri Supplies
Potpourri enjoyed great popularity in the Victorian era, with a surge of interest in gardening. Besides the traditional dried leaf, grass, bark and blossom potpourri, a recipe was also developed for a “wet” variety, in which semi-dried materials were layered in a container, covered with a preserving salt, and a weight placed on top, to squeeze out the moisture. The mix was then turned every few days for a period of weeks, and finally stored in an opaque, covered container, to be set out in dishes, as needed.
Dry potpourri remained popular as well, and those who liked to make their own blends, would fill their gardens with roses, lavender, jasmine, mint, basil, lemon grass, lobelia, marigolds and others. This practice continues today, with many people growing their own supplies. Blossoms are picked at their mid-ripeness, early in the day, after the dew had dried up. The plucked petals should then be laid on a mesh or screen, preferably non-metal, so that air can circulate around the petals, which should be turned every two days, until crisp. Small buds can be left and dried whole, to add a more decorative touch to the final mixture. Once your materials are dried, then can be tossed together with a few drops of essential oils, which are purer and more concentrated than fragrance oils. Store in an opaque container, away from heat and light.
Simmering potpourri is also fashionable, with a moist or dry mix, placed in the top of a fondue-type dish, which has a candle underneath, to create the heat that will spread the aroma throughout a room. You can heighten the scent of some dry mixes by placing them in a bit of water, with a drop or two of essential oils.
For celebrating the Christmas holidays, here is a simple potpourri mix that you can keep on the back of the stove when you have company. Store in the fridge when not in use. Not only does it scent the house, but it adds moisture to what is often very dry, indoor winter air.
Holiday Potpourri
- Fill a one quart saucepan with water (Alternately, you can fill a quart mason jar with the mix, and place the jar in a pan of water)
- Add the following:
- three or four broken cinnamon sticks
- peel of two oranges, in small pieces
- four whole cloves
- one bay leaf
- one basil leaf
- Start the blend off at medium heat to warm it up, then turn the plate down to its lowest setting. Top up the water as it evaporates. The entire mixture can be stored in a jar in the fridge and reheated. To freshen, remove old orange skins and replace with new ones whenever someone has an orange, or toss in lemon peel, if you happen to use one. Depending on how long you keep the mixture going, you can also add a fresh cinnamon stick or a couple of cloves.
|
