Anya's Garden Perfumes + The Natural Perfumery Institute

Well, you know how some (me!) natural perfumers love to grow and tincture/infuse/extract the scent from plants in our gardens.  I can't grow lilac here in Miami, but this new plant looks to be a winner for those in more northern climates.  Syringa Bloomerang!    What a name ;-) NPers tincture lilac blooms, but have to devote several years to getting a well-scented alcohol, because of the short blooming season.  Several changes of blooms are needed to reach that well-scented goal, and perhaps Bloomerang can solve that.

I adore neroli, but the neroli that is what we call the essential oil distilled from the blossoms of Citrus aurantium does not compare to the scent of those blossoms in the garden. I first created a natural tincture/absolute of those blossoms about 30 years ago at the University of California, Riverside, armed only with a bucket of vodka. ;-) Into the vodka went the blossoms where they were left to tincture for a day, and then the vodka was recharged with more blossoms three or four times. The resulting extraction was true to the blossoms' scent, and cherished by me for several years as I used it to make perfumes. Aglaia flower is often called Chinese lemon tree or Chinese perfume tree among other names. The scent of the blooms in the garden, again, like the neroli, is quite different from the concrete or absolute we perfumers purchase. While glorious, fruity, floral, with a touch of tea, the commercial extract is missing the beautiful soft, uplifting nuances of the flower. The flo...

My gigantic plant of Jasmine sambac Duke of Tuscany is starting to bloom. This sambac is slow growing and has huge - for jasmine huge I should qualify - flowers about the size of a tiny carnation, full of tightly-packed petals and the most tender non-indolic jasmine scent ever. I just adore it! I just plucked the first blossom of the season from it today, and left one on for the birds and lizards to enjoy ;-) It's full of about-to-open buds, and I hope I have some to bring to the lunch tomorrow of the Miami NP crew so they can enjoy it. I coined the organoleptic term "tender" and I have to add that to the Aromatic Lexicon on the evaluation sheet my students use. So many of the home-grown jasmines I have become "tender" upon tincturing. Sigh. They're just so lovely, tender, powdery, soft, sweet and delicious. April and May are the big jasmine blooming months here in Miami, not August and September as they are in India and France. Don't know the reason fo...