For me, Christmas should smell like my childhood holidays; it should smell like dessert. My family’s stove was in near-constant use from Thanksgiving through New Year’s Day and at least half of its output was sweets. My grandmother, with her arms of steel (she kneaded dough twice a day — all year round — so we could have fresh bread for lunch and dinner), would mix, chop, shave, dice, grate, squeeze and roll her way through pounds of flour, sugar, butter, lard, chocolate, nuts, fruits and spices; her creations would scent the house. Whenever I smell molasses, allspice, nutmeg, or ginger, I think “Christmas!” It’s a wonder I’m not the size of a house since I spent my childhood feasting on cakes, puddings, pies, candy, cookies and jams. But as much as I love to gorge on (and smell) sweets, I dislike perfumes, candles and room sprays with a pronounced “dessert” theme. I’d much rather smell gingerbread baking in the oven than the scent of “gingerbread” emanating from a candle.

To fragrance my home during the holidays, I turn to another favorite category of “Christmas” scents: evergreens…

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