Green

Laurel smells like walking through a Mediterranean herb garden on a sun-warmed afternoon. It's crisp and slightly peppery, with an almost minty freshness, but softer and more refined than mint—think of crushing fresh bay leaves between your fingers and catching that sharp, green vapour. There's an underlying warmth, almost spicy, reminiscent of clove or nutmeg, paired with a clean, herbaceous earthiness that feels simultaneously bright and grounding. It's the scent of sophistication in a leaf.

Spicy

Marjoram smells like the dried herb you'd sprinkle on roasted vegetables, yet more refined. Imagine crumbling sun-warmed oregano between your fingers—that's the herbaceous warmth—but soften it with whispers of pepper, subtle sweetness, and an almost minty coolness. There's a gentle spiciness that doesn't bite; rather, it wraps around you like a kitchen filled with Mediterranean cooking. It's simultaneously earthy and slightly peppery, with a faint woody undertone that grounds everything into something comforting rather than harsh.