leafy greens: 1 post

Pasta with Broccoli Rabe Recipe and The Scent of Spring

Rabe

Vibrant green scents are indelibly associated with spring—the sticky sap covering young buds, the first green blades of grass, the delicate fragrance of spring flowers. In perfumery, the family of green notes is extensive, ranging from the essences of galbanum, petitgrain, basil, and violet leaf to the recreations of fig leaves, ivy, fresh cut grass and cucumber skin. The classical green grand parfums like Balmain Vent Vert, Estee Lauder Alliage and Chanel No 19 rely on the vegetal verdancy of galbanum for an explosive green effect, while Bond no 9 Gramercy Park, Chanel Bel Respiro and Marc Jacobs Grass are accented with the new generation of aroma-materials that give them a more subtle green facet. Admittedly, I find the modern green compositions too tame for my taste, especially when my spring scent explorations lead to such intense discoveries on the market stands as bitterly green dandelion leaves, spicy kale and my absolute favorite—broccoli rabe (also known as broccoletti, broccoli di rape, cime di rapa, raab or rapini.)

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