You know who you are: fellow mimosa maniacs. You wish you were on the Riviera in spring just in order to bury your nose in the bouquets of mimosas which are everywhere there in March. This is the month when you miss the flower markets of France and Italy the most, when there’s nothing at US supermarkets but green dyed carnations. They just don’t cut it for us.
Of course there’s always a bottle to take the place of the real thing, and with mimosa you are luckier than with most other flowers because there is an extract and you can smell the real thing rather than a reconstruction. Acacia is the proper name for the yellow flowering mimosas or wattles- their Australian moniker- because these trees are native there. Here in the US most of us know Acacia dealbata or Acacia baileyana both of which are fragrant. I find that the terms acacia and mimosa are batted about interchangeably in a confusing way, but from a horticultural standpoint, acacias are mimosas. *