Floral

Tagetes smells like a peculiar marriage of bitter herbs and sweet flowers—imagine crushed marigold petals mixed with petrol and anise. There's a sharp, almost peppery greenness, with whispers of carnation and clove. It's not immediately "pretty," rather it's pungent and slightly medicinal, reminiscent of crushed tomato leaves on a summer's day. Some detect honeyed undertones, but it's fundamentally an acquired, sophisticated scent that feels more botanical than traditionally floral.

Green

Tarragon smells like a verdant whisper—imagine the anise-tinged greenery you'd encounter brushing past fresh herb gardens, but softer, more refined than fennel. There's a subtle sweetness reminiscent of liquorice root, layered beneath a crisp, almost peppery herbaceousness. It's the aroma released when you crush fresh tarragon leaves between your fingers: simultaneously sharp and velvety, with whispers of green apple and white pepper. Not aggressively spicy, but gently warming.