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:

Guerlain Mitsouko

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