Rosemary Camphor.

Some scents belong to stone kitchens and cold mornings: the sharp, clean bite of camphor rising from rosemary as the kettle heats. This is that rosemary, the old-fashioned, traditional kind, with nothing softened.

Rosemary Camphor is Rosmarinus officinalis var. Camphor, organically produced and steam-distilled from the leaves and flowers in Spain. It is high in camphor and strongly camphorous in aroma, the choice when you want rosemary at its most traditional and assertive. It is generous in a blend, at home with the citrus, the conifers, the kitchen herbs and the woods.

Details

• Botanical name: Rosmarinus officinalis var. Camphor
• Origin: Spain, organically produced
• Method: steam distillation of the leaves and flowers
• Shelf life: about 2 to 3 years after opening
• Blends with: Basil, Bergamot, Black Pepper, Cedarwood, Citronella, Cypress, Eucalyptus, Ginger, Juniper, Hyssop, Lavender, Lavandin, Lemon, Marjoram, Mint, Origanum, Pine needle, Olibanum, Petitgrain, Sage, Tea Tree, Vetiver

How to use

Diffuse a few drops, or dilute it well in a carrier oil before it touches skin. Store it in the dark, ideally refrigerated, and decant a half-full bottle into a smaller full one to extend its life.

For cold mornings, a rosemary with its old strength intact.