Water lilies are rooted in soil in bodies of fresh water, with platter-sized leaves and exuberant flowers floating on the water surface. Their scent is succulent, green and dewy.
Coming and going with the tides, each piece of driftwood is given its unique shape and texture by the salt and surf of the sea’s gentle waves and evokes a dry, aged wood accord.
A sour Japanese citrus fruit about the size of a tangerine, yuzu is prized for its aromatic rind. The popular custom of bathing with yuzu during the winter solstice in Japan involves floating whole fruits in hot bath water to release their sweet-tart aroma.
A dietary staple of pandas, bamboo leaves are vigorous growers, much like the jointed stalks they spring from. Their mild, woodsy aroma makes them a favorite in Japanese cooking.
With dainty blossoms that flicker upwards like static, snowy-white flames, white cyclamen adds a crisp, watery scent to refresh and purify.
