Spring: 105 posts

In the May column of the Financial Times Magazine, I daydream about cherry blossoms. Titled Perfumes Whose Blossoms Beguile, the article is inspired by my grandmother’s garden in Ukraine. Spring is the most evanescent season; one moment the cherry blossoms are dazzlingly white and lush, and the next they’re wilting on the ground. As I read Gogol while sitting under the trees, brushing falling petals from the pages, and becoming intoxicated with the bittersweet aroma of cherry blossoms, I longed to capture this moment. How else but with perfume? This is how the article took shape.

“All perfumes called Cherry Blossom fall far short of reality. I say this with confidence as I lie on the grass in my grandmother’s cherry garden, gazing up at the blossom-covered branches. The flowers are so white and dense that if I squint, the trees seem to be draped in snow. A gust of wind shakes the petal confetti onto the pages of my book, and after a while I shut my worn volume of The Collected Tales of Nikolai Gogol and daydream in the pale sunshine. To read the rest, please click here.

Nikolai Gogol was born about 15 miles from our town, and his descriptions of Ukrainian landscapes poignantly remind me of the places I know so well.

What spring scents would you like to capture? Which perfumes have the most spring-like aura to you?

Photography by Bois de Jasmin: under the cherry trees

Patricia talks of spring and early summer and regales us with poetry and fragrance.

April

Spring always sneaks in with an edge, as noted by T. S. Eliot in The Waste Land, “April is the cruelest month.” April promises, then takes away, tantalizing us with a hint of green shoots pushing through the hard earth and following up with a snowstorm. I always crave green fragrances during early spring and none more so than the late, lamented Gucci Envy, created in 1997 by Maurice Roucel. Notes of hyacinth, lily-of-the-valley, rose, and jasmine are surrounded by a strong green presence that has always said spring to me.

I still have half a bottle of Envy from my original purchase, but in the search for an alternative that is currently produced, came upon Début by Parfums DelRae. Debut, created by Michel Roudnitska, starts out with a sharper green than Envy, but then goes more floral in the dry down with notes of ylang-ylang, linden, and cyclamen. Although I prefer Envy, Debut has a permanent place in my collection as a well-crafted floral green fragrance.

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Creative director of Editions de Parfums, Frédéric Malle offers some tips for selecting the perfect spring scent in the recent leaflet sent out by the house.

• Fragrances are like clothes: some are warmer than others. It is uncomfortable to wear a heavy dose of warm oriental on a hot day, but a hint might work
• Consider changing your perfume every season if you are wearing a very fresh or heavy Chypre fragrance
• You should always try a new fragrance before purchasing. The top notes function for about 15 minutes, then leave way to the heart of the perfume, which is it’s real personality

Out of his collection, Malle recommends floral fragrances like Carnal Flower, En Passant and Lys Mediterranée to evoke the sunshine. For my perfect spring etude, I select L’Eau d’Hiver, which despite its wintery name, smells of early spring with its melted snow, violets peaking under the wet soil and sweetness of first buds. But if I want the Mediterranean sunshine, I will turn to Le Parfum de Thérèse, which smells of ripe Cavaillon melons and jasmine.

Painting: Spring in Italy, Isaac Levitan, 1890. Via wiki-paintings, some rights reserved.

Andy takes Ylang 49 from Le Labo to task.  

I sprayed on Le Labo’s new Ylang 49 with many expectations. As my first introduction to the Le Labo line, I wasn’t sure what to anticipate. But surely, with a brand name that evokes scientific paraphernalia and sterile-looking packaging to match, I reasoned, this “floral chypre” had to be some kind of cleaned-up, angularly modern twist on the classic genre. As it would turn out, I was pleasantly surprised—instead of whisking me through a laboratory, Ylang 49 took me on a nostalgic walk through a shady, rain-drenched garden on a spring morning.

True to its name, Ylang 49 opens with a glimpse of its namesake note, pairing the spicy floral with a touch of rose and some cool earthiness. I am reminded of the damp scent of a garden after a rainstorm, but as the fragrance warms up on skin, the rose takes center stage, and the damp earth transforms into a hint of warm, slightly mossy patchouli.

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Andy describes how seasonal blossoms can be captured in sugar.

If you love spring as much as I do, you may agree that it always seems to come and go quicker than it should. One week, I was strolling under pink clouds of cherry blossoms, and the next, the petals had all floated away from the branches. I didn’t have time to be dismayed though, when richly perfumed purple lilacs had begun to steal the show. The season always seems to play out like a vaudeville show of flowers, with one beautiful act following the next.

A few weeks ago Victoria wrote about salting cherry blossoms, but you can also use sugar to capture the delicate flavors of spring. If you have never tried candying flowers before, it is extremely easy, and after you’ve done it once, you will find the task an irresistible way to extend the season of flowers like jasmine, lilac, rose and honeysuckle, to name a few. This spring, for instance, I found myself longing to preserve the beauty of sweetly scented violets, which are common in my area in the springtime. And since I had so many, I decided to candy them and make some perfumed syrup. My instructions below call for violets, but use whatever favorite edible flowers you can find, from pansies to roses.

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