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DISTILLATION MANUAL
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SEPARATING THE ESSENTIAL OIL ........................... 8

Table of Contents
WHAT IS AN ESSENTIAL OIL..... 3 PLEASE NOTE ....................... 1

DISPOSAL OF SPENT PLANT MATERIAL............................ 9 DISTILLATION TASK SHEET ...................... 10

ESSENTIAL OIL OF LAVENDER................... 11 Family........................................................................................11 Table of Contents ................. 2 Common Names ...................................................................11 Sources.....................................................................................12 WHAT IS AN History .....................................................................................12 ESSENTIAL OIL? .................. 3 Parts Used ...............................................................................13 STORAGE OF PLANT MATERIAL Cultivation ...............................................................................13 PRIOR TO DISTILLATION ......................................... 4 Harvesting and Production ..................................................14 TREATMENT OF PLANT Characteristics .......................................................................14 MATERIAL ....................................................................... 4 Active Constituents ..............................................................14 COMMINUTION.................... 4 Therapeutic Actions..............................................................15 Medicinal Uses ........................................................................15 Notable Therapeutic Actions and HOW ESSENTIAL OILS ARE MADE .................. 5 Medicinal Uses ........................................................................16 DISTILLATION ................................................................. 5 Household Uses .....................................................................17 Perfumery ................................................................................17 TECHNICAL EVOLUTION IN THE STILLS................................................................................ 6 Recommended Daily Dosage (RDD) ................................18 A. Simple still, open fire, mobile .......................................... 6 Cautions and Contraindications .........................................18 B. Permanent still over the open fire.................................. 6 Formulas ..................................................................................18 C. Steam still ............................................................................. 7 Recipes .....................................................................................20 D. Mobile distillation tanks.................................................... 7 FURTHER DISTILLATION METHODS .......................................... 7 RESOURCES ....................... 28 Water Distillation ................................................................... 7 Books ........................................................................................28 Water and Steam Distillation ............................................... 8 Online .......................................................................................28 Direct Steam Distillation ....................................................... 8 Email Discussion Lists ...........................................................28 COPYRIGHT NOTICE ................................. 1
REDISTILLATION OR COHOBATION ............................................................. 8

WHAT NEXT? ..................... 29

WHAT IS AN ESSENTIAL OIL?

Figure 1: Sandalwood Santalum album. Photograph Dorene Petersen.

Before we begin to discuss how to distill essential oils let us look at what an essential oil is. According to The Association Francaise de Normalisation (A.F.N.O.R.)1 an essential oil is a volatile derivative obtained from botanical raw material by either steam distillation or mechanical processing of the pericarp of citrus fruits or by distillation. The essential oil is then separated from the aqueous phase by physical means. Essential oils are natural plant products that accumulate in specialized structures such as oil cells, glandular trichomes, and oil or resin ducts. The production site of oils differs in each plant. Lavender oil for example is found in the flowers, stem and leaves, but primarily in the flowers. Barks and roots also produce oils. Sandalwood is a bark oil and vetiver oil is distilled from roots. Each oil is a unique chemical cocktail of organic constituents such as mono and sesquiterpenes and aromatic polypropanoids. Essential oils are volatile and therefore lend themselves to various methods of extraction such as hydrodistillation, water and steam distillation, and direct steam distillation. Solvents are used to extract other aromatic materials such as absolutes. Technically, according to the A.F.N.O.R. definition, absolutes are not essential oils. Other aromatic volatile oils, which are thought of as essential oils but are technically not since they are not distilled are: 1. Absolutes produced using a solvent such as hexane and ethanol 2. CO2s, which are similar to absolutes but extracted using liquid carbon dioxide 3. Florasols, formerly known as phytols, extracted with a fluoro-hydrocarbon solvent The specific extraction method depends upon the plant material and the desired end product2. Volatility is one factor essential oils have in common. The word volatile comes from the Latin word to fly. Essential oils evaporate when exposed to air, even at

1 A.F.N.O.R. Association Francaise de NormalisationTour Europe Cedex 792049 ParisLa Defense 2 Simon, J E. Essential Oils and Culinary Herbs. Advances in New Crops, 1990.

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normal room temperatures, and become vapor. Rates of evaporation vary among essential oils. Some essential oils are cold pressed such as the citrus oils from the citrus peel. Do not confuse these with oils such as cold-pressed oils like olive, sunflower, or safflower. These oils are also called fixed or base oils and are very different from essential oils. They feel oily to the touch and when exposed to air they become rancid and do not evaporate. By contrast, essential oils are not oily, dont leave an oily residue, do not become rancid, and they evaporate readily.

STORAGE OF PLANT MATERIAL PRIOR TO DISTILLATION

Some plants are distilled fresh, wilted or partly air-dried, which is known as clover dried. The term clover dried refers to a plant in a partly dried state where the leaf or flower of a plant (such as lavender) is dry but the stalk is still flexible. A clover-dried plant has lost most of its water content, which results in a faster, more economical distillation. How the plant is treated while it is wilting or air drying is important. Some volatile material can be lost at this stage if the plant is left at high temperatures. Evaporation, oxidation and resinification can all occur. Low temperatures are best. If the plant material needs to be stored prior to distillation it should be kept in a moisture-free environment, at a cool, preferably air conditioned temperature. In optimal conditions some seeds (such as caraway) can be kept for six months prior to distilling. Sandalwood can last for many years whereas flowers leaves and whole herbs should not be kept for longer than a few months. Note the aroma of some plants alters considerably with storage. Patchouli leaves are almost odorless when fresh but dried and cured the notable patchouli aroma develops. Another example is the aroma of fresh grass and hay. Coumarin, the hay aroma, only develops during drying.

TREATMENT OF PLANT MATERIAL

Each aromatic plant accumulates essential oils in different structures within the plant such as oil glands, veins, oil sacks, trichomes, and glandular hairs or ducts. Distillation can be a slow process and in order to speed it up and ensure complete and economical distillation the plant material should be cut or crushed.

COMMINUTION
This process of cutting and processing the material is known as comminution. It reduces the thickness of the plant material through which distillation occurs and results in an increase in the speed of vaporization and the subsequent rate of distillation. Each plant is handled differently.

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Flowers leaves and thin, non-fibrous plants are generally left intact. Roots, stalks, and woody material are cut into short lengths and seeds need to be crushed. Once the material is cut it should be distilled immediately as exposure to the air results in loss of the more volatile components of the essential oil.

HOW ESSENTIAL OILS ARE MADE

We now know that essential oils are found within different parts of various plants, but how do we get them from the plant? In this manual we will focus on one of the method of extraction called distillation.

DISTILLATION
Figure 2: Stills in French distillery. Photograph Dorene Petersen.

The most important production method for essential oils is distillation. While the basic principle remains the same, it is implemented in different ways depending on the botanical material and its condition. In the distillation process, steam is passed through the plant material, which is packed tightly and uniformly into the still. Steam will follow the path of least resistance so any holes or gaps in the material, called rat holes, will result in material that is not touched by the steam. Ideally the steam evenly and thoroughly penetrates the plant tissues and vaporizes the volatile substances. The steam carries the essential oil from the plant in suspension, which means that the droplets of essential oil are not dissolved in the steam. They remain separate, as droplets of oil. Steam changes back to the liquid state when cooled. This process occurs in the condenser. The condenser is a series of coils cooled by water flowing freely through it. The condenser is best to have warm water running through it. Too rapid and excessive cooling results in the distillate running from the condenser in an uneven or jerky fashion. The distillate can also turn milky if the condenser is kept too cold. If this happens, pour the distillate back into the retort and continue distilling. The cooling water flowing out of the condenser should be lukewarm when you pass your hand though it.

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TECHNICAL EVOLUTION IN THE STILLS 3

A. Simple still, open fire, mobile

Capacity: 100 to 500 liters Distilling time: Approximately 3 hours Fuel used: Pine or oak, gorse

In this still, the flowers were not separated from the water, and therefore could not then be used later as fuel for the fire. B. Permanent still over the open fire

Capacity: 200 to 800 liters Distilling time: 2 to 3 hours Fuel: Wood, lavender straw, coal

The tank, which had increased in size, is protected by a masonry wall, which reduced heat loss. The development of the grid and the hoist were adapted onto this type of still. The grid, or panier separated the flowers from the boiling water, thus the distilled lavender could later be used as fuel.

3 Source: The Lavender Roads Association: http://www.routeslavande.com/about_lavender/stills.html

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C. Steam still

Capacity: Generally from 1,000 to 6,000 liters per tank (up to 20,000 liters) Distilling time: 30 to 40 minutes Fuel: Lavender straw

These double boiler and steam stills could also be used with fuel oil or gas boilers. Most of the distilleries use this type of still. Today, most of the different steps in the distilling process are done by machine. D. Mobile distillation tanks

Capacity: 14 to 26 liters per tank Distilling time: 1 hour to 1 hours Fuel: Gas, electricity, or fuel oil

Use of this system has expanded in the recent years.

DISTILLATION METHODS
The main methods of distillation are water, water and steam, and direct steam. Look at the structure of the plant to determine the distillation method and time of distillation. Water Distillation This method is used when the plant material has been dried and will not be damaged by boiling. It is also used for powdered materials and flowers, such as orange and rose. Flowers need to float freely because they tend to clump together when steam is passed through them. The material comes into direct contact with the boiling water, so much care needs to be taken to ensure the water does not boil away, causing the plant material to burn. An example of an oil prepared by this method is turpentine gum. Turpentine gum is collected from a species of pine, Pinus palustris. The gum, wood chips, and pine needles are placed in the distilling chamber along with water. The mixture is heated until the plant and oil are liquefied in the condensing

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chamber. The oil is not affected by excessive heat. Also note some partly water-soluble constituents react with water: for example, ester (such as linalyl acetate) will partly hydrolyze and the percentage of esters in the final oil will be reduced. Eugenol and phenylethyl alcohol can also remain in the distillate water, so this method is used less and less as modern retorts improve in design. Water and Steam Distillation This is the second method of distillation. It is used for either fresh or dried plant material that would be damaged by boiling. The plant material is supported on a perforated grid. The water level is below the grid and lowpressure steam is passed through the plant material. The most important aspect of this method is that the steam remains at a low pressure, which keeps the process cooler than other methods of distillation. The temperature will be at or slightly below 100C or 212F. Cinnamon and clove oils are prepared by this method. Direct Steam Distillation This is similar to water and steam distillation, but the steam is passed through the plant material at a higher pressure. This method is used for fresh plant material that has a high boiling point, such as seeds, roots, and wood. It is also used for fresh plant material, such as peppermint and spearmint. The crop is cut and placed in a metal distilling tank on a flatbed truck. The crop is transported directly to the distillery and the distilling tank is connected to the boiler without the material being unloaded. Steam is forced through the fresh plant material. The oil droplets are carried by the steam through a vapor pipe at the top of the tank into a condensing chamber.

REDISTILLATION OR COHOBATION
The retort may be filled with a fresh charge of plant material and the distillate water can be used again for the charge. This process is called cohobation and it will solve the problem of milky distillate or increase the yield of oil in low-yield plants, such as Melissa.

SEPARATING THE ESSENTIAL OIL 4

The condensed steam and the volatile oils then drip into a Florentine collector or separator. Steam distillation produces a mixture of water and oils, and the Florentine collector or separator is an ingenious solution to how to separate the two.

4 Nixon, M. & McCaw, M. The Compleat Distiller. Amphora Society, 2nd edition: 2004.

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The Florentine separator has been used by the perfume industry for centuries. To use the separator, you first fill it with water to cover the overflow pipe at the bottom, so that none of the essential oil is lost. When the distillate in the separator reaches the height of the top of the overflow pipe, it begins to overflow, keeping the level of water inside the separator constant. The density of the essential oils at the top is lower than water, so the actual level inside the separator tube may be slightly higher than the top of the outside arm. As the distillate collects, the water and oil separate passively. In most cases the oil will float to the top, but there are some exceptions. Some essential oils have a specific gravity higher than water, so they sink to the bottom. Examples include anise, birch, cinnamon, clove, nutmeg, mace, and wintergreen. These oils are separated using a specially designed separator. Once the essential oil is separated from the distillate, the remaining water is referred to as a hydrosol, hydrolate, or distillate water. This may be used in perfumes, soaps, or cosmetics depending on the botanical.

DISPOSAL OF SPENT PLANT MATERIAL

In small quantities this is not an issue but in large-scale distilleries the disposal of spent plant material is a challenge. In France spent lavender has been used for fuel to heat direct fire stills. As other fuels, such as natural gas, are becoming more popular this use has declined and it is not uncommon to see large mounds of partly decomposed distilled lavender taking up large areas of land around distilleries. Some other potential uses are being explored in France, including paper production and straw bale production for housing. Composting the spent material has also been attempted but lavender has not been very successful. Guenther in The Essential Oils also says that certain plants make excellent cattle feed when missed with molasses and grasses, such as lemongrass. Spent seeds are a good source for cattle feed.

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DISTILLATION TASK SHEET

Date Common Name Latin Name Family Name Distillation Record Sheet

Environmental Factors Geographical Location Approx. Ambient Temperature Elevation Watering/Rainfall History Month of Harvest Time of Harvest

Botanical Factors Age of Plant Part of Plant Drying or Wilting Time Weight of Plant

Distillation Factors pH of Water Water Level in Retort Temperature of Condenser Temperature Condensate Appears Total Duration of Distillation Volume of Oil

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Calculate Yield Weight of Plant Divided by Weight of Oil for Volume of Hydrosol Use of Spent Material

ESSENTIAL OIL OF LAVENDER

Figure 3 (left): Essential oil of lavender, Lavandula officinalis, L. vera. Figure 4 (right): These rolling purple fields are in fact lavandin (Lavandula intermedia), a hybrid cross between true lavender (Lavandula officinalis), and spike lavender (Lavandula latifolia). Do not confuse the two plants, as lavandin has distinct constituents that make it useful for different conditions than true lavender. Photograph Dorene Petersen, Provence, France.

and still she slept an azure-lidded sleep, in blanched linen, smooth and lavendered.

Keats Family Lamiaceae (formerly Labiatae) Common Names Garden lavender and common lavender

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Sources The lavender and lavender-type oils of commerce are derived from two species and their hybrids. SPIKE LAVENDER LAVANDULA LATIFOLIA This is a strong growing shrub giving a fairly large yield of oil with a strong aroma of camphor. It occurs naturally at lower altitudes around the northern Mediterranean shore, particularly Spain and Italy. It is also grown in England, the USA, Japan, and Tasmania. Spike lavender oil is quite harsh and is used mainly for scenting soaps. TRUE LAVENDER LAVANDULA OFFICINALIS This is a dwarf shrub yielding a relatively small yield of oil distinguished from other lavender oils by being entirely free of camphor. Its natural habitat is restricted to a small area above 3,281 feet (1,000 meters) of altitude in the southern French Alps. This is the true lavender that grows wild at altitudes of 2,296-3,609 feet (700-1,100 m), in southern France. It produces the finest essential oil. It has a smaller blossom cluster than L. angustifolia. LAVANDIN HYBRID L. LATIFOLIA X L. ANGUSTIFOLIA At medium altitudes in the south of France, the two basic species intermingle and give rise to a very wide range of hybrids. As commonly occurs with this type of crop, the hybrid is sterile but stronger growing than either of the parents. It provides very large yields of oil high in camphor. France produces more than 1,000 tons of this plant a year and cultivation and harvest is economical due to the entire process being done by machine. History The botanical name Lavandula comes from the Latin lavare meaning to wash. The use of lavender as a strewing and bathing herb by the Romans is well documented. It was one of the ingredients of the Four Thieves vinegar famous in the Middle Ages. During this time, Europeans used dried lavender flowers under their pillows to ward off evil spirits. It also was used extensively for medicinal purposes until the 18th century in Britain.

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Parts Used The oil is distilled from the flower stalks and flowers. Higher quality oil is distilled from just the flowers, which are stripped from the stalks prior to distillation. Cultivation Lavender can be grown from seed (population lavender) but is more readily propagated by cuttings or divisions. Growth can be slow and the plants do not produce any considerable quantity of flowers for about three years. Note, however, that some lavandins do produce a reasonable amount of flowers after only one year. There are many varieties of lavender and its hybrids, allowing one to find a variety to grow in diverse climates, from subtropical to ice and snow! In general, true lavender prefers a cold climate and some will tolerate ice and snow. The highest quality essential oil comes from plants grown above 700 ft, as elevation increases the content of the ester, linalyl acetate, in the essential oil. Most lavenders grow best in a light soil (sand or gravel) in a dry, open, sunny position. They need good drainage, particularly in winter. The fastest way to kill a lavender plant is to let it sit with wet roots, or wet feet. Lavender will survive drought once it is established. Young plants or seedlings may need to be irrigated during dry weather until they are established (which usually takes one year). Avoid overhead watering of lavender, as this can lead to molding. Instead, use drip irrigation or soaker hoses. Lavender will grow in poor soil, where few plants can survive. It prefers a neutral to alkaline soil of pH 7-7.5. Most growers apply lime or dolomite for this reason, although mulching with oyster shells or crushed concrete is also used. Always have a soil test before adding lime. For large-scale production, disc and till the area at least three times the year before planting, then till in any soil amendments. Weed cloth is recommended for organic production, but adds significantly to the cost of production. One hectare, which is approximately 2.5 acres, contains 12,000 to 15,000 lavender plants or 8,000 to 10,000 lavandin plants. A lavender field will last about 10 years, although some farmers in Provence successfully crop for

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up to 15 years when organic farming methods are used. Crop rotation increases yields, and several years of grain or clover production will rejuvenate the land after a lavender field. Plants start producing after the second year and reach maximum yield between the 4th and 6th years. One hectare of fine lavender produces, on the average, 15 to 20 kilos of essential oil. Lavandin yields vary between 60 and 150 kilos of essential oil per hectare depending on the variety. Harvesting and Production The flowering crops are harvested when in full bloom and during the hottest time of the day. For best results, the flowers are steam distilled with no previous drying or fermentation. Freshly wilted lavender gives a greater yield of oil with a higher ester content. The altitude of the distillery also influences the ester content. Distilleries located at high altitudes produce oils of higher ester content, not only because a high-altitude, wild-growing lavender has a higher ester content, but also because high-altitude distillation means lowertemperature boiling. Consequently, the distilled oil is not exposed to 212F steam, but perhaps only 197F. Dried lavender, particularly if dried in direct sunlight and not stored correctly, gives a decreased yield of oil by as much as 2.4%. Distillation time is usually about 1 to 2 hours. The coumarin, which is said to have a synergistic effect with linalyl acetate acting as an anti-inflammatory, only comes over after the first hour and half. Characteristics Lavender oil is a colorless, pale-yellow or yellowish-green oil. It must be stored at cool temperatures in well-filled airtight containers, protected from light. It feels slick between the fingers and is quick to absorb. It leaves no stain on the perfume blotter. The taste is somewhat camphoraceous and sharp. Active Constituents The constituents of different species differ in their content of the ester linalyl acetate due to altitude. If lavender is grown above 2,000 feet, the ester content is increased, producing more valuable oil. Some researchers say the presence of esters impart the fragrant aroma to lavender, but W. A Poucher in Perfume, Cosmetics and Soaps says the bouquet has no relation to the percentage of esters and that most perfumers base their selection on olfactory tests, not ester content. The esters do impart therapeutic qualities to the oil, making it an effective soothing, balancing oil with an antimicrobial action. Other

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esters such as linalyl butyrate and geranyl acetate are also present. Lavender oil also contains linalol, -ocimene, camphor, cineole, limonene, -pinene, coumarin, -borneol, ethyl amyl ketone, and the sesquiterpene, carophyllene oxide. The French lavender contains only traces of cineole. English lavender has a higher proportion of cineole. Therapeutic Actions
Analgesic Antimicrobial Antispasmodic Carminative Emmenagogue Nervine Stomachic Antibacterial Antirheumatic Aromatic Cholagogue Hypotensive Sedative Vulnerary Antidepressant Antiseptic Bactericidal Diuretic Insecticide Stimulant

Medicinal Uses At a strength of 4.5%, lavender oil destroys typhoid bacteria and at 5% it destroys diphtheria bacteria.
Acne Asthma Colic Cystitis Digestion (slow) Flatulence Headache Infection Leucorrhea Nausea Amenorrhea Burns Conjunctivitis Dandruff Earache Halitosis Hypertension Insect bites Measles Neuralgia

Anorexia
Cellulite Cough Dermatitis Eczema Headache Indigestion (nervous) Insomnia Migraine Parasites (intestinal)

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Psoriasis Sinus congestion Stress Tension (nervous) Ulcers

Scalds Sores Sunburn Thread veins Wounds

Scars Sprains Teething (pain) Toothache

Notable Therapeutic Actions and Medicinal Uses ANTIBACTERIAL Lavandula officinalis demonstrated antibacterial activity against microorganisms (Micrococcus, Streptococcus, Lactobacillus, and Sarcina species) involved in dental decay5. Lavender essential oil was one of the most effective oils tested for activity against bacteria such as Proteus species, Staphylococcus aureus, and Streptococcus pyogenes. Ninety percent of the microbes were killed within three hours after exposure to the oils6. ANTICHOLESTEROL At a concentration of 0.1-0.2 mg/m2, lavender reduced the cholesterol content in the aorta and reduced the effect of atherosclerotic plaques on the aorto upon inhalation in a study conducted with rabbits7. ANTIFUNGAL Lavandula officinalis inhibited Pseudomonas aeruginosa by 75%. It significantly delayed sporulation of filamentous fungi and it inhibited Trichophyton mentagraphytes8 by 100%.

5 Pellecuer J, Jacob M, de Buochberg M S, Dusart G, Attisso M, Barthez M, Gourgas L, Pacal B. (1980). Trials of Using Essential Oils from Aromatic Plants of the Mediterranean in Conservative Odontology. Plantes Med Phytother 14(2):83-98. 6 Bardeau F. (1976). Use of Essential Aromatic Oils to Purify and Deoderise the Air. Chir Dent Fr, 46 (319):53. 7 Nikoaevskii V V, Kononova N S, Pertsovskii A I, Shinkarchuk I F. (1990). Effect of Essential Oils on the Course of Experimental Atherosclerosis. Patol Fiziol Eksp Ter 5:52-53. 8 Larrondo J V, Agut M, Calvo-Torras M A. (1995). Antimicrobial activity of essences from Labiates. Microbios 82:171-172.

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Lavender essential oil showed good activity against a strain of Cryptococcus neoformans fungus in vivo, though normally it has been found to be ineffective in vitro9. ANTIMICROBIAL Lavender, with a 49.62% effectiveness rating, was one of the 10 most effective essential oils against organisms that included Staphylococcus aureus, Escherichia coli, Proteus mirabilis, Streptococcus faecalis, and Candida albicans. The essential oils were 1.48 times more effective than antibiotics in vitro10. Lavender essential oil showed antimicrobial activity in a study conducted against 25 species of bacteria (including Staph. aureus, Strep. faecalis, Yersinia enterocolitica, Salmonella pullorum, Klebsiella pneumoniae, Pseudomonas aeruginosa, Escherichia coli, and Proteus vulgaris) and nine fungi (including Aspergillus flavus, Asp. niger, Asp. ochraceus, and Asp. parasiticus)11. Household Uses Lavender oil is used extensively to fragrance soaps and air fresheners and it can be used around the home as a very effective deodorizer and air freshener. Lavender pillows and sachets are wonderful in linen cupboards and chests of drawers and will keep away moths and other insects while imparting a fresh scent. Lavender oil in a room, either sprayed from an atomizer or left in a saucer, will help to keep away ants and insects and to disinfect the air. As noted under medicinal uses, lavender at a strength of 4.5% kills typhoid bacteria and at 5% destroys diphtheria bacteria. No information on the suggested use level is available. Perfumery Lavender has a sweet, floral-herbaceous, refreshing aroma with a pleasant, balsamic-woody undertone. The fruity, sweet top note is short lived and the base note is not long lasting. It blends well with most oils, particularly bergamot, citrus oils, clary sage, geranium, patchouli, pine, and rosemary. The presence of esters imparts a

9 Viollon C, Chaumont J-P. (1994). Antifungal Properties of Essential Oils and Their Compounds upon of Cryptococcus neoformans. Mycopatholgia 128 (3):151-153. 10 Valnet J, Duraffourd C, Duraffourd P, Lapraz J. (1978). New Results and Interpretations of 268 Clinical Tests Using an Aromatogram. Plantes Med Phytother 12 (1):43-52. 11 Svoboda K P, Deans S G. (1995). Biological Activities of Essential Oils from Selected Aromatic Plants. Acta Hort 390:203-209.

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fragrant fruity aroma to most blends. No information on the minimum perceptible is available. Recommended Daily Dosage (RDD) Three times daily unless stated otherwise:
Adults External 1-4 drops, 3-4 times a day 5-10 drops in a full bath

For burns, wounds, insect bites, and stings, apply directly to the skin or saturate sterile gauze and cover affected area. Cautions and Contraindications None known Formulas lavender ointment
Lavender oil: 25 drops Bergamot oil: 10 drops Thyme oil: 5 drops Beeswax: 0.26 oz Sweet almond oil: 2 oz

Warm the almond oil over a double boiler and add the grated beeswax. Stir until the wax is dissolved, then add the essential oils. Cool before placing in jars and leave it to completely cool before putting on the lid to avoid condensation. traveljet lag
Lavender oil: 10 drops Grapefruit oil: 7 drops Peppermint oil: 4 drops Ginger oil: 4 drops

Blend the oils. When traveling by air, place on the air vent above your seat. Add 10 drops to a base oil and apply to ear lobes, base of neck, and inside of wrists while in the air. For internal use, take 1 drop in a little water three times daily, three days prior to travel, during and for three days following travel. It is important to drink at least two 8 oz glasses of water hourly while traveling. rheumatism, aches, pains
Rosemary oil: 10 drops

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19 Juniper oil: 6 drops Lavender: 8 drops Base oil: 1 oz

Blend the essential oils into the base oil and apply externally as frequently as required. lavender ointment
Lavender oil: 25 drops Bergamot oil: 10 drops Thyme oil: 5 drops Beeswax: 0.26 oz Sweet almond oil: 2 oz

Warm the almond oil over a double boiler and add the grated beeswax. Stir until the wax is dissolved, then add the essential oils. Cool before placing in jars and leave it to completely cool before putting on the lid to avoid condensation. inhalation for influenza, sinusitis, bronchitis
Eucalyptus oil: 30 drops Lavender oil: 15 drops Pine oil: 12 drops Marjoram oil: 6 drops Thyme oil: 3 drops

Add six drops to a bowl of boiling water and inhale for 5-10 minutes. burns and scalds
Tea tree Australian oil: 10 drops Lavender oil: 10 drops

Run cold water over the area for at least 1 minute, and then apply the tea tree/lavender oil blend with a sterile cotton ball or directly from the bottle. This formula is effective for blisters or suppurating burns. pimples and boils
Tea tree Australian oil: 20 drops Lavender oil: 20 drops

Blend the two oils and store in an amber bottle. Apply with a cotton ball or sterile gauze to the affected area 3-4 times daily. anti-anxiety
Bergamot oil: 2 drops

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20 Lavender oil: 5 drops Ylang ylang oil: 3 drops

Blend the oils and add 3 drops to a full bath or use a foot or hand bath at least once daily. For those people who shower, adding this formula to liquid soap is an effective alternative. Recipes Lavender Lemonade
5 cups water 1 cups sugar 12 stems fresh lavender 2 cups lemon juice

Boil 2 cups of water with the sugar. Add the lavender stems and remove from heat. Place on the lid and let cool. When cool, add 2 cups water and the lemon juice. Strain out the lavender. Serve the lavender lemonade with crushed ice and garnish with lavender blossoms. Serves 8. Refreshing! Lavender Sugar Scones
2 cups all-purpose flour 4 teaspoons baking powder teaspoon salt cup sugar cup butter cup milk 1 egg cup raisins or dried cranberries cup lavender sugar

Mix dry ingredients together. Cut in butter with a pastry blender until crumbly. Whisk egg and milk together. Pour liquid into dry ingredients. Add raisins or cranberries. Knead a few times and pat into a circle -inch thick and place on a lightly greased cookie sheet. Brush with extra milk and sprinkle with lavender sugar. Score into 8 wedges. Bake at 350F for 20 minutes until golden brown. Lavender Sugar
1/3 cup fresh lavender flowers 1 cup white granulated sugar

Mix well. Store in an airtight jar in a dark place. Will keep for a year. Use in cooking and flavoring.

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Lavender Lemon Shortbread

1 cup butter (at room temperature) cup icing sugar (confectioners sugar) 1 cups flour teaspoon salt teaspoon vanilla Zest of one large lemon (grated) 1 tablespoon lavender, finely chopped (you can adjust this to your personal taste) 2 tablespoons lavender sugar (recipe above)

Cream butter and sugar together in a mixing bowl until well blended and light-colored. Sift the flour and salt together in another bowl, and add to the butter and sugar mixture. Add the vanilla, lemon zest, and lavender and blend thoroughly. Roll the dough into a ball and wrap in waxed paper, refrigerate for 2-4 hours. Press the dough into an 8-inch square pan. Sprinkle with lavender sugar and chill in refrigerator a further 45 minutes. Bake in 350 oven for 20 minutes until the shortbread turns a light golden. Cool in pan and cut into 16 portions. Lavender Pizza Dough
2 teaspoons active dry yeast cup plus 2 tablespoons lukewarm water (110) 2 cups unbleached bread flour 2 tablespoons olive oil teaspoon sea salt 1-2 teaspoons dried lavender (be sure to experiment and find out if you like a lot or a little of the dried lavender in your crust)

In a bowl, combine the yeast, cup warm water, and cup flour. Let it stand for 30 minutes. Add the remaining 1 cup flour, cup plus 2 tablespoons warm water, olive oil, salt, and lavender. Mix the dough thoroughly and turn out onto a floured surface. Knead until smooth, elastic, and a bit tacky to the touch, 7-8 minutes. Place in an oiled bowl and turn to cover with oil. Cover with plastic wrap and let the dough rise in the refrigerator overnight. (This is very important to get the true taste of lavender in the dough.) The next day, let it come to room temperature and proceed with the recipe. Lavender Biscotti
2 cups all-purpose flour 2 teaspoons baking powder teaspoon salt

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22 cup coarsely chopped macadamia nuts 2 large eggs cup granulated sugar 3 tablespoons dried lavender flowers cup melted butter 2 tablespoons honey 1 tablespoon lemon rind Juice of 1 lemon 3 tablespoons milk teaspoon vanilla or lemon extract Optional: melted chocolate for dipping

Preheat oven to 325. In large bowl combine all dry ingredients, lavender and nuts. In a separate bowl, whisk together eggs, sugar, butter, honey, lemon, lemon rind, milk, and vanilla (may use beater on slow instead of the whisk). Add to flour mixture. Stir well. Dough will be soft and sticky. Spoon onto cookie sheet into 2 log shapes: approximately 2-inches wide. Bake 35 minutes until golden. Remove from oven. Cool 10 minutes. Place on board, cut into 1-inch wide slices. Place on sides of cookie sheets. Return to oven and cook 20 minutes longer, turning once. Cool on rack. Optional to dip or decorate with melted chocolate. Yield: 2 dozen. Pink Lavender Lemonade
2 cups water 1 cups sugar cup frozen or fresh, hulled strawberries cup fresh lavender flowers chopped (experiment with the amount of lavender you prefer) 2 cups fresh lemon juice (Meyer lemons are sweeter and will reduce the amount of sugar you need) 2 cups water cups sugar (optional) Fresh lavender flowers for garnish

In medium saucepan, combine 2 cups water, sugar, and strawberries. Bring to a boil, stirring to dissolve sugar. Reduce heat. Simmer 5 minutes to extract pink from strawberries. Remove from heat. Stir in lavender. Cover and cool. Strain cooled liquid into a large pitcher, gently pressing juice from berries. Add remaining 2 cups water and lemon juice. Stir well. Add cup more sugar, if desired. Just before serving, add ice cubes. Pour into chilled glasses. Garnish with lavender flowers. Yield: 6-8 servings. Lemon, Ginger and Lavender Iced Tea A wonderful drink on a hot summer day.

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23 2 cups water 1 cups sugar cups fresh lavender flowers chopped (or 2 tablespoons dried lavender to taste) 6-8 servings ginger lemon tea 1/3 cup fresh lemon juice (you may substitute frozen lemonade) Ice Fresh lavender stalks for garnish

In medium saucepan, combine 2 cups water and sugar. Bring to a boil, stirring to dissolve sugar. Reduce heat. Simmer 5 minutes. Remove from heat. Stir in lavender. Cover and cool. Strain cooled liquid into large jar. Brew Ginger Lemon Tea. Pour into large pitcher, add 1 cup lavender syrup, and blend to taste with lemon juice and ice. Stir well. Just before serving, place fresh lavender stalks in pitcher (or add to the individual glasses). Add ice cubes to each chilled glass. Yield: 6-8 servings. Store remaining lavender syrup in your refrigerator for up to 5 days. Use it for another batch of iced tea or make some Lavender Pink Lemonade. Herbs de Provence There are many varied recipes for Herbs de Provence but here is our favorite. This recipe makes about cup. Use to season vegetables, poultry, or meat.
3 tablespoons dried lavender flowers 3 tablespoons dried marjoram or oregano 3 tablespoons dried thyme 3 tablespoons dried savory 1 teaspoon dried basil teaspoon dried sage

This mixture will keep for years, but is best used within one year. Blueberry Lavender Muffins Makes 1 dozen.
1 cup sifted flour cup sugar mixed with 1 tablespoon crushed lavender 2 teaspoons baking powder teaspoon salt 1 well-beaten egg cup milk 1/3 cup oil 1 cup blueberries

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Sift dry ingredients into a bowl. Combine egg, milk, and oil. Add all at once to dry ingredients. Stir quickly. Add berries. Fill muffin pan two-thirds full. Bake at 400 for about 25 minutes. Lavender-Amber Glazed Salmon
cup amber beer 4 tablespoons butter 2 tablespoons honey 2 tablespoons brown sugar 1 tablespoon lemon juice 1 tablespoon soy sauce 1 teaspoon ground cumin 1 teaspoon lemon pepper teaspoon lavender (crushed) Splash of liquid smoke 2 pounds salmon or halibut

Combine all ingredients except the fish in a small saucepan over medium heat. Reduce heat to low and allow the sauce to reduce slightly. Remove from the heat and cool. You can make the sauce in advance and keep it in the refrigerator until needed. Coat the fish with glaze and grill or boil, basting frequently. Watch closely to prevent burning. The cooking time depends on the type of fish, the thickness, and your taste. Herbed Chevre with Crostini
8 oz mild chevre (crumbled) 2 teaspoons Herbs de Provence 8 cloves garlic (peeled and thinly sliced) 1 teaspoon pepper flakes 1 teaspoon cracked peppercorns -1 cup extra virgin olive oil

Prepare in a glass bowl or serving dish to accent the colors and layering. Begin layering one-third of crumbled chevre, then one-third each: Herbs de Provence, garlic slices, pepper flakes, and cracked peppercorns. Continue with three layers or until all ingredients are utilized. Pour oil to just below surface level. Though delicious even made while guests wait, it is best prepared ahead of time so flavors can blend. Refrigerate. Bring to room temperature one hour before serving. For Crostini: Slice French bread thinly and brush with olive oil. Toast in 350 oven until light brown and crisp.

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Lavender Honey Bunches

3 cups quick oats 2 cups flaked coconut 1 cup unbleached flour 1 cup packed brown sugar 1 cup butter cup honey 1 teaspoon dried lavender

Preheat the oven to 350. Combine oats, coconut, and flour in a large mixing bowl. In a heavy saucepan bring butter, honey, sugar, and lavender to a boil. Pour over dry ingredients and mix well. Drop dough by the spoonful into muffin tins, making each one about 1-2-inches high. Bake for 12-15 minutes until lightly golden, being careful NOT to over bake. Cool in the tins for 15 minutes before removing. These cookies store well. Lavender Ice Cream
cup honey 1 teaspoon dried lavender placed in a tea ball or gauze 1 cup half and half 2 cups heavy cream 7 egg yolks

Pour the half and half and cream into a heavy pan. Add the lavender and warm for about 5 minutes. Remove the lavender flowers. Wisk the egg yolks in a bowl until they are frothy. Slowly pour about half of the warm cream into the mixture of egg yolks as you continue to whisk. Combine the remainder of the yolk and cream mixture into the saucepan and continue to heat on low (stirring constantly) for about 5 minutes. Strain the mixture into a bowl and whisk in the honey. Chill the mixture and then freeze according to the instructions on your ice cream maker. Pear and Lavender Clafoutis A batter-type cake from south central France that is served as a delicious dessert or an elegant breakfast. It is often made with black cherries, but this pear and lavender version is unusual and tasty.
6 eggs 1 cup whole milk (or half and half) 6 tablespoons sugar 2 cups Bartlett or Comice pears (peeled and sliced) cup unbleached white flour plus 1 tablespoon for dusting fruit 1 teaspoon culinary lavender 1 tablespoon brandy

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26 teaspoon salt Confectioners sugar for dusting

Preheat oven to 400. Butter a 9-inch round baking dish. Combine eggs, milk, sugar, lavender, brandy and salt in a food processor. Add flour and blend until combined. Toss fruit in a separate bowl with 1 tablespoon flour. Distribute fruit into baking dish. Pour the egg mixture over and bake 30 minutes or until skewer comes out clean. Cool slightly and then dust with confectioners sugar. Serve warm. Serves 4. Slow Roasted Tomatoes
6 plum tomatoes, halved or quartered 1 teaspoons herbs de Provence 1 tablespoon olive oil Pinch of sugar (optional)

This slow roasting process produces tomatoes that are oven-candied and splendid as antipasto, tossed with pasta or added to a Mediterranean sandwich. Preheat oven to 275. In a bowl, toss tomatoes lightly with herbs, oil, pinch of sugar and salt and pepper. Line a sheet pan with parchment and place tomatoes cut side up. Roast for 1-3 hours. (Timing depends on use and ripeness of tomatoes.) Serve at room temperature or store airtight in the refrigerator. Lavender Margaritas
-1 cup tequila 1/3- cup blue Curacao or other orange flavor liqueur -1 cup canned coconut milk -1/3 cup lime juice 1-2 cups frozen unsweetened raspberries 1-2 cups frozen unsweetened blueberries 3-4 ice cubes 1 teaspoon lavender

In a blender, combine the tequila, Curacao, coconut milk and lime juice. Cover and turn to high speed, then gradually add berries and ice. Whirl until smooth and slushy. Pour into glasses. You can rub glass rims with lime and dip the rim in lavender sugar or salt. Add a lavender sprig for garnish! Figs Baked with Honey and Lavender
12 soft, ripe figs 1 teaspoon minced fresh lavender blossoms 4 tablespoon honey

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27 12 tablespoons heavy, unsweetened cream 2/3 cup water

Preheat over to 300. Prick figs all over with a fork. Place in a shallow baking dish just large enough to hold them packed snugly. Drizzle with honey and sprinkle with lavender blossoms. Pour the water into the bottom of the baking dish, place into oven. Bake 25-35 minutes, depending upon the figs size and ripeness. Set aside to cool for about 10 minutes, then serve warm in their juices and a tablespoon of heavy cream spooned over.

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FURTHER RESOURCES
Books Denny, EFK. Field Distillation for Herbaceous Oils. PO Box 42, Lilydale 7268. Sturdivant, L. & Blakley, T. Medicinal Herbs in the Garden, Field, and Marketplace. San Juan Naturals, 1999. Online The Essential Oil Company manufactures copper and stainless steel stills in a range of sizes, from small home units to large commercial stills: http://www.essentialoil.com/distiller.html www.staford.com.au/lav-oildistillation.html The Lavender Road tourism organization offers helpful information online: http://www.routes-lavande.com/about_lavender/distillation.html Tony Ackland Kiwi Distiller: A useful website for those interested in home distilling: http://www.homedistiller.org Aaron Smiths Millennium Moonshine: http://www.go.to/distillation/ Viks Brewing Real Schnapps Without a Still: http://olliver.family.gen.nz/schnapps.htm Email Discussion Lists There are both a New Distillers and a Distillers email list hosted at Yahoo groups.

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WHAT NEXT?
Figure 5: Salvia officinalis drying in preparation for distillation. Photograph Dorene Petersen.

If youve enjoyed this class, we invite you to come back and visit with us for another on-campus program. You can also take comprehensive accredited distance learning classes with us. Call (503) 244-0726 to schedule an appointment with an Admissions Advisor and to request a Program Catalog and list of on-campus classes. Please visit us online at http://www.achs.edu

ACHS 1986-2012 This material must not be reproduced in any way without the written permission of the President of the American College of Healthcare Sciences 5940 SW Hood Ave., Portland OR 97239 USA, (800) 487-8839 or (503) 244-0726, fax (503) 244-0727, email achs@achs.edu, website www.achs.edu

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