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Elements and Principles: Fragrance
A Sweet or Pleasing Odor, Perceived by the Sense of Smell
From the AIFD Guide to Floral Design, Terms, Techniques and Traditions
Until now, the concept of fragrance has not often appeared in flower arranging texts list¬ing the elements of floral design. However, while not germane to every form of artistic expression, it certainly qualifies as a directly observable component of a floral design, and it is central to practically every human being’s experience of fresh flowers. Almost anyone, when presented with a blossom or a bouquet, will bring it immediately to his or her nose to see how good it might smell. In fact, the flowery word “bouquet” itself is used to describe the fragrance of wine. Fragrance is intrinsically associated with flowers, and while it evolved as a means of attracting potential pollinators, its effect on the human passion for flowers is self-evident.
On the whole, the practice of floral design has not often considered fragrance as one of its essential elements. Flower arrangers, in general, have not calculated the effects of combining floral fragrances in the way that we have done so with lines or colors or textures. Nonetheless, the principles of design - such as balance, contrast, dominance, and harmony - can well be applied to the element of fragrance just as they are to the other elements. Expert perfumers have mastered such concepts, and they may be practiced in sophisticated floral design as well. The sweet and spicy clove-like scent of stock, for example, can be amplified by its repetition in certain carnations. It could be harmonized with the fruity fragrance of some garden roses. Or it might be con¬trasted with the pungent odor of marigolds.
One obvious consideration regarding fragrance is its presence in a dining table centerpiece, where the perfume of the flowers should not compete with the aroma of the food. Similarly, heavily scented flowers, such as some Oriental lilies, may be unwelcome in the confines of a hospital room from which the patient has no means of escape. But the sweetly delicate smell of stephanotis or lily-of-the-valley can be an important and joyful part of a bride’s wedding day experience as she carries her bou¬quet ... it is a well-known fact that olfactory memories are among the strongest.
Ironically, the genes that control the fragrance of a flower appear to be inversely related to those that influence flower longevity. It makes evolutionary sense that a short-lived flower stands a better chance of being pollinated if it can fill the air with a heavy and attractive perfume, with which it may lure a nectar-seeking insect. Thus, many long-lasting “florist” roses have lost the scent which is so closely associated with “garden” roses, as commercial hybridizers have sought to develop flowers with a longer vase life. Several current breeding programs are working to circumvent this phenomenon, so that more and more roses are becoming available to the market which not only smell good, but last a relatively long time as well. In the meantime, a designer may decide that fragrance is relatively more or less important than appear¬ance or longevity, and then choose flowers accordingly.
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