At one time, fresh herbs and plants were necessary to fragrance the home, hiding less savoury smells. Lavender and rosemary were often strewn over floors or straw to sweeten the air, while many herbs were essential for medicinal purposes. Many of the aromatic herbs dispelled the fusty air in damp rooms and kept linen free of moths.

Medieval and Elizabethan Pot-pourri

In medieval and Elizabethan homes, pot-pourri mainly consisted of fresh flowers, herbs and spices. Placed inside special containers, the warmth from the fire would release the fragrance to perfume the room. The lid could then be closed and the herbs moved to a cooler position for a while. The ‘rotted pot’ was a fairly accurate description of the pot-pourri at this time as it was usually made from moist mixtures which caused the colour to fade as the flowers decomposed.

Moist or Dry Pot-pourri

Fragrant and long-lasting, the moist method of making pot-pourri is the authentic, original type which gave it its name. It was usually prepared with layers of old-fashioned, scented rose petals and salt, to which an alcohol such as brandy was added, along with the other ingredients. This type does, however, need to be kept in a lidded jar, like in Elizabethan times, as it becomes an unappealing mud colour over time.