There was a time when the smell of new mown hay was well-known to many people, country and city dweller alike. When cities were not so largeand farming communities played a vital role in the lives of America and many other Western countries, folks either actually participated in the the hay harvest or passed by fields in which hay had freshly been cut and was left to dry in the warm sun. This fresh, rich, grassy, herbaceous odor is an unforgettable one and immediately refreshes the heart with soft, sweet memories of simpler times.
It is no wonder then that perfumers of the mid-19th century in Europe sought to capture this essence by distilling and later extracting various types of grasses that were heavy in the sweet, diffusive, coumarinic, herbaceous aroma that arise during the hay harvest. Tonka bean abs, hay absolute, flouve absolute, clary sage eo and abs, broom/genet abs, lavender eo and abs, sweet woodruff abs, bergamot eo, mimosa abs, cassie abs, white champa leaf eo, helichrysum abs and eo, tea leaf abs, chamomile, blue eo and abs, chamomile, english eo, lemon eo, hops eo and co2, erigeron eo, chamomile, wild(Morocco) eo, ylang eo and abs, fir balsam abs and vanilla abs have all used to create this wonderful essence.
A well made New Mown Hay base can be a superb addition to chypres, fougeres, colognes, tea-notes, forest bouquets, high-class florals, incense perfumes, historic perfumes, etc. It can also act as a lovely stand alone perfume. Here is a my version of such a perfume.
Please note that this is a perfume recipe, not a blend to be taken internally.