Aromas of Leaves
We love plants for their physical shape and color. A small flowering plant elicits the smell response—we want to verify that it has a smell and hope that we’ll enjoy it!
Yet, the parts of these living beings that are aromatic are not always flowers. Instead the leaves of some plants are brightly and strongly aromatic. As for leaves such as Eucalyptus, or Lemongrass, we know to anticipate specific therapeutics for the breath, the nerves, and more. When the breath flows freely, it encourages the mind and the well-being of our whole body.
Leaves of Trees:
Eucalyptus and Tea Trees, Pine-like, Citrus (Petitgrain), Spicy or Clove-like
Leaves of Herbs:
Most herbs are aromatic and bright, herbal or sweet, mint-like or warm and penetrating with medicated, woody, or intense notes
Leaves of Grasses:
Tropical Grasses have distinctive aromas reminicent of Lemon, or smell Rose-like
A Fascination with Leaves
Just inhaling the leafy aromas from the highly scented trees, grasses, and herbs is a pleasure. They represent a range of fragrance and scents. The aromas of leaves ranges from soft and mellow to bright and energetic and everything in between, as anti-microbial, anti-infectious scented components. They are found in many perfume formulations from medieval times onwards, are the main flavorful herbs in the Western diet (and more), offering the brilliant, cleansing, and energizing aromas that rejuvenate and renew.
“People who love the scents of leaves have personalities, that, like leaves are characteristic of “curiosity, knowledge, perception, intuition, focus and inspiration”.
Who wouldn’t want to acquire such intrigue in life. Three basic leaf types are from grasses, herbs, and trees.
Citrus leaf
Petitgrain – Citrus x aurantium, or Citrus aurantium var. amara
Family: Rutaceae, from Rue family, or group of Citrus trees and shrubs.
Origin and Biological status: cross between pomelo (Citrus maxima) and Mandarin (Citrus reticulata), possibly in Europe or before introduction from its native Southeast Asia.
Part distilled is the leaves and small twigs of the bitter orange tree, Citrus x aurantium var. amara.
Adulteration: possibly high since the cultivation of the “petitgrain” odor is proprietary, or planned. Referring to both the practical nature of admixtures of plant parts, the addition of floral oils, or substitution with poorer quality oils is common.
Season: Harvested in Spring after the tree blooms, March, April and May*.
Energetics: the essential oil is balanced, with sweet and root-like aromatic notes. It’s neutral with regard to heat.
Illustrations are from wikipedia. The top image depicts fruits and leaves of a Bitter Orange tree. The image below it represents the ideal hesperides, or golden apple, which often epitomizes the fruits of the Orange trees.
Petitgrain in Rituals and Medicines: Petitgrain is specific to perfumery and aromatherapy, rather than to cultural activities of ritual and medicine. However, the tree from which Petitgrain is distilled, the Bitter Orange tree, produces a fruit that Chinese medicine adds to soups or herbal formulas. Bitter Orange fruits are known as Seville Oranges, the main ingredient in the fruit jam marmelade. I have not found the use of the leaves themselves as a condiment, however it may be possible, in some cuisines.
Perfumes: Petitgrain became popular in perfume formulas and floral waters. Eau de Cologne features Petitgrain among its citrus components.
Unusual charactistics: the name petitgrain applies to essential oils made from the leaves of other Citrus, such as Mandarin orange, Kaffir Lime, Clementine, Bergamot, and Lemon. Petitgrain is a French term for small grains, or fruits. Petitgrain referred to a method of distillation which combined the small fruits, leaves and twigs that was common until the mid-20th century. Oils made with the small fruits had a more pronounced fruity or sweet odor.
Olfactive features: inhaling this essential oil conveys regulating, relaxing and curative actions to the nervous system**
Aromatic characteristics: sweet-woody, rooty, and slightly spicy may describe Petitgrain Bigarade oil which is deemed the highest quality. If during distillation, the purity of petitgrain is diminished by the addition of other material, it will be obvious to a perfumer’s nose.
NOTES: References for the above include Peter Holmes, Aromatica, Vol 2, published by Singing Dragon Press; Stephan Arctander, Perfumes and Flavor Materials of Natural Origin, Pierre Laszlo, Citrus, a History.