When we peel an orange, smell a rose or crush a stalk of rosemary, we become aware of the unique scent of the plant. It is the innermost essential oils or “lifeblood” that give them their specific smell and flavor, in profusion as with the orange, or in tiny quantities as with a rose.

The tiny droplets of oil in the cells of the outer peel of the orange are very volatile and they evaporate easily, infusing the surrounding air with their well known smell. In contrast, the aromatic content of a rose is very small. It will take one ton of petals to produce only 300g of rose oil, the main reason why pure essential rose oil is high priced.

Essential oils certainly both attract or repel different insects or animals and are important in the transpiration and life cycle of the plant, rather like a hormone. Oils are found in all parts of a plant: seeds, bark, leaves, root, flowers and resin or gum.

They have been used for thousands of years as incense, perfumes, cosmetics, medicines and for cooking. They were used in sacred ceremonials of many cultures, either rubbed on the body, burned or sprinkled for purification and protection and to enhance spiritual or psychic awareness. We still see this today with the burning of frankincense and myrrh during the Catholic mass.

Probably the most famous associations concerning the first aromatic materials are those used by the ancient Egyptians. Papyrus scrolls dating back to 2800 BC describe the use of many medicinal herbs, fine oils, incense and perfumes. Gums and oils like cedar and myrrh were used to embalm bodies.

Natural aromatics made up one of the earliest trade items of the ancient world, and were considered rare and treasured items.