Victoria: 2669 posts

I have a friend who loves mimosa so much that when I mentioned seeing cut branches at a florist shop, she didn’t hesitate to make an hour long journey to Manhattan. In New York, these aromatic yellow flowers are both rare and expensive (they’re usually flown in from the South of France), so she was determined to find a perfume that bottled its unusual scent of almonds and violets. My first recommendation was L’Artisan Parfumeur Mimosa Pour Moi, because it’s the closest approximation of mimosa in full bloom.

The first inhale of Mimosa Pour Moi is a rustle of green leaves, with a soft brush of violet petals and drizzle of creamed honey. It’s effervescent and breezy, with strong hints of cucumber peel. The cuddly, soft impression of mimosa is created from these disparate elements shortly thereafter, and suddenly you imagine yourself holding a large bouquet of mimosa and burying your face in it. Instinctively, I reach to brush away the pollen from my nose.
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Comme des Garçons recently launched Black Eau de Toilette. It includes notes of black pepper, Somalian incense, leather, licorice, birch tar, vetiver, and cedarwood.  The original concept was developed in 2009 “in response to the general negativity engendered by the recession and to counter the feeling of things being blocked or stopped because of the crisis” (as quoted in the press release). A tall order for a perfume, perhaps, but Comme des Garçons excels at dark and smoky blends.

Already available in Comme des Garçons boutiques and luckyscent.com. 100ml spray bottle/$100

In the depths of winter, when I begin to lose faith that spring will ever come again, the yellow pompoms of mimosa lift my spirits. No matter how rushed I am, the slender branches arranged in the florist’s windows tempt me to slow down, and I walk out of the store burying my face in a large bouquet. The fluffy flowers caress my cheeks and dust them with lemon-yellow powder, and the scent is vivid and joyful to match the explosive color–a mixture of green violet and honey soaked almonds. It’s delicate, but remarkably persistent, filling the room with the aroma of Provence within minutes.

Even if you haven’t smelled real mimosa*, chances  are you’ve encountered it in perfume. This material is one of the most intriguing and complex. The mimosa used in perfumery belongs to a related family, Acacia, with two varieties processed commercially for their fragrant oil–Acacia decurrens var. dealbata (called simply mimosa in the perfumery trade) and Acacia farnesiana (cassie). The former is the pompom like yellow mimosa in my photo, the latter is simpler and more austere but equally fragrant.

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What fragrance are you wearing today? What does your hometown smell like in the spring, and is there a perfume that captures this scent?

After a long stretch of unseasonably cold months, the temperatures suddenly climbed high enough for all of the blooms to open up at once. The scent is even stronger in the morning, when the air is fresh and clean. As I walk down the street, I’m intoxicated by the scents of magnolia (lemon zest and melted vanilla ice cream) and hyacinths (earth caked roses and cloves). The scent is strong enough that I don’t even need to wear perfume; the fragrance in the air is enough to make me feel butterflies in my stomach for no reason.

If I were to pick a commercial fragrance that captures the scent of Brussels these days, it would be Annick Goutal Grand Amour. With its lush but airy bouquet of rose and hyacinth, it has a vibrant, bold character. The fresh green melody of Parfums de Nicolaï Le Temps d’une Fête is another perfume I will reach for to remind myself of these spring days.

Luckily for all of us, there is no bottled essence of the Brussels subway (I doubt that musty and acrid odors are in much demand).

Photography by Bois de Jasmin

While we’re at the tail end of our cold spring days–or so I hope, I still crave warm, rich flavors. On hot summer days, I often steam spinach and then dress it lightly with lemon juice, olive oil, salt, and pepper, but when I arrive home soaked with rain, I want something more comforting. That’s how spinach ends up married to pomegranate molasses and honey in my kitchen. It’s a light dish, but its flavor is bold and lush.

Pomegranate molasses is a trendy ingredient right now with chefs, but it’s a traditional ingredient in Eastern countries, from Turkey to Iran. I first tried it at the table of my Azeri relatives, and I’ve been in love ever since. In Azerbaijan, a former Soviet republic on the Caspian Sea, this tart condiment is commonly served as a dipping sauce and in numerous vegetable preparations. In the Ukraine of my childhood, where mayonnaise was the most exotic condiment, it seemed like something out of One Thousand and One Nights. But before long it became as ubiquitous in my pantry as mustard.
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