One of the great joys of autumn for me, is smelling the trees. After the hot summer, it does feel a bit like autumn is coming early, and it definitely smells like it, with wild fruit ripening sooner, and all that follows from there.
Falling leaves and leaves that start to decay produce some wonderful, earthy smells. There are dry, crisp leaf smells, too. This is best experienced where you have a lot of leaves and not too many invasive smells from other sources – in built up areas, we can lose the tree smells all too easily. For autumnal tree sniffing, you really do need to be in a wood, for best effect, and as far from traffic as you can manage.
It is important to me to explore the dying away and decay inherent in nature as well as the growth and new life aspects of cycles. There is beauty in decay, as autumn leaves reliably illustrate. There is a magic in returning to the soil, and regeneration.
The smell that I most delight in, is the smell of rotting and fermenting fruit. In a domestic context, fruit rotting or accidentally fermenting is generally bad news, so it’s not a smell everyone will automatically find attractive. Out in the wild, that process is just part of what happens. It also softens fallen fruit in a way that makes it easier for some other things to eat. So does frost. If fallen fruit is allowed to just lie there, it will feed birds through the winter. I’ve seen massive flocks of fieldfares come to apple trees for the fruit left on the ground. Not tidying these things up brings enormous benefits.
Sometimes, the smell of fallen fruit in autumn is the only clue you get to the presence of an otherwise hidden wild fruit tree. If you like to forage, it can be a good indicator that will lead you to a fruit tree. Smells can travel, and if you can follow your nose, you will know where the fruit is for next year.
For me, fallen fruit smells heady and a bit intoxicating. It is an intense smell, not always an uncomplicated joy to inhale, but very real and immediate and natural, and I enjoy it in much the same way that I enjoy the heady excess of an over-ripe blackberry. Too-much is something nature does, sometimes; it isn’t all moderation and balance. Sometimes the apparent balance of nature is created by different kinds of excess. This is something I look for and actively appreciate.
For woodland foraging advice in the UK, go here – https://www.woodlandtrust.org.uk/visiting-woods/things-to-do/foraging/