In recent years, perfumers have been giving thanks for celery. The crunchy bits we like to eat aren’t much use to perfumers – but the earthily-scented oil harvested from the seed is: restricted from using oakmoss in its natural form, because of sensitisation issues, celery seed oil actually comes pretty close. In fact, it’s what Guerlain’s in-house nose Thierry Wasser used to ‘plug’ a hole in a new, ‘fractionated’ oakmoss note, to make it smell just like the original – and so, return the legendary Mitsouko to its former glory. It also blends beautifully with sweet pea and with tuberose.
Smell celery in: