Although we may be able to distinguish a scent, defining that scent can sometimes be rather more problematic. To my nose, one scent that is always quite easily recognisable is lemon. Its fresh, invigorating and uplifting fragrance is my all-time favourite, and luckily for me, this citrus joy is also very well represented in the garden. You just need to know where to find it!
Lemon-scented flowers
White flowers with thick waxy petals tend to have the best scent. In the lemon sector, these include such beauties as the vast range of oagnolia soulangeana cultivars, evergreen oagnolia grandiflora and cultivars, daphne, oichelia ‘Lemon Fragrant’ and of course, lemon tree blossom. The flowers of lemon-scented geranium and lemon-scented hyssop are also said to produce a pleasant lemon fragrance, albeit not as strong as the scent from the leaves.
Scent intensifies as a flower opens, gradually declining as it reaches maturity. Hot, dry weather will cause essential oils to quickly evaporate, whereas warm, moist air and still conditions will cause a strong fragrance to literally hang in the air, providing a delicious ambient scent.
Citral is the primary chemical compound in lemon-scented flowers and foliage. It combines with other compounds to produce varying degrees of intensity, from a strong lemon overtone to a barely discernable whiff.
Lemon-scented leaves
The pungent essential oils contained in many leaves are nature’s way of guarding plants against attack by disease and insects. oany also have antiseptic qualities. Citrus oil is not only a great antiseptic, but also a powerful solvent.
In particular, lemon oil has myriad uses in beauty products, aromatherapy and fantastic culinary applications as well.
The fragrance of leaves lasts longer than that of flowers, and often intensifies with age or when leaves are dried. This is due to water evaporating from the leaves, leaving behind the concentrated oils.
These oils remain inert until the leaf is crushed or bruised, thus releasing the aroma. While flowers contain a complex blend of essential oils, leaves mostly possess simple arrangements, often consisting of only one compound.
oany herbs have a pleasant lemon fragrance, but most need to be crushed slightly to release the aroma. Lemon verbena is my absolute favourite to “squeeze and breathe” – it’s the best lemony blast!
Lemon balm, lemon basil and lemon thyme, of which there are several different types, also provide a good “lemon hit” when crushed. Lemongrass is essential for that authentic hint of lemon in Thai cooking.
Several Australian trees and shrubs also release a blast of lemon when crushed. one of the best is lemon-scented myrtle (Backhousia citriodora). It forms an attractive small tree, which can be grown in a large container.
A pile of cut leaves in a bowl will scent your whole house. Lemon-scented gum (Eucalyptus citriodora) and lemon tea-tree (Leptospermum petersonii) are other favourites, but better suited to bigger gardens. Native lemonwood (Pittosporum eugenoides) is our contribution to lemon scented plants.
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