Rosemary has been used for centuries for its strong flavour in cooking and its rich, woody scent. Rosemary is a perennial plant of mediterranean origin that favours dry, sunny locations, but is now grown successfully even in temperate regions like the uk. There are a number of recognised varieties of rosemary. The rosemary used to produce our rosemary essential oil is rosmarinus officinalis. Just as importantly, we use the camphor chemotype. The term chemotype was first coined in 1968 to describe different strains of plants that look physically identical yet differ significantly in their chemical makeup. We use rosmarinus officinalis ct. Camphor because as the name suggests it boasts superior camphor levels. Camphor has a particularly strong aroma, having been used in everything from skin rubs to clear the head through to natural insect repellents. It even features as a key ingredient in one of the earliest-known ice cream recipes. Our rosemary essential oil is extracted from rosemary shrubs grown under optimal conditions in spain. The leaves, flowers and stems are subjected to steam distillation, before the oil is refined, tested and then bottled for transportation.
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