Enfleurage

[Guest guest]

Okay, this is my first attempt at the enfleurage method so this may seem like a

dumb question. When I remove the flowers, do I squeeze them to get out all the

excess oils? I don't know if it's okay to get excess moisture from the flowers

into the fat.

Also, I read about another method of enfleuraging where aluminum foil is wrapped

around 6 small, square pieces of cardboard; then 1 Tablespoon of fat is spread

on top of each one. The flowers are placed on top and the cardboards are then

stacked on top of each other. A heavy book is then placed on top of the stack.

I don't feel comfortable using aluminum foil - any thoughts on this method?

Best Regards,

Margo

[Guest guest]

> Okay, this is my first attempt at the enfleurage method so this may seem

like a dumb question. When I remove the flowers, do I squeeze them to get

out all the excess oils? I don't know if it's okay to get excess moisture

from the flowers into the fat.

>

> Also, I read about another method of enfleuraging where aluminum foil is

wrapped around 6 small, square pieces of cardboard; then 1 Tablespoon of fat

is spread on top of each one. The flowers are placed on top and the

cardboards are then stacked on top of each other. A heavy book is then

placed on top of the stack.

>

> I don't feel comfortable using aluminum foil - any thoughts on this

method?

Hi Margo:

Instead of using cardboard squares and aluminum foil, can you find some thin

pieces of glass to use? What type of fat are you using? You will want to

use something that doesn't go rancid quickly, since the enfleurage process

can take weeks to complete.

I'm not sure why the instructions are to place the squares on top of each

other and weight it with a book; you will have a hard time picking the spent

flowers out of the fat that way (the blooms have to be changed out every 24

hours).

Another method (though not traditional) is to fill a glass jar with flowers

and cover them with a light, odorless vegetable or nut oil. After 24 hours,

strain the blooms through a piece of cheesecloth, squeezing to get as much

of the precious oil as possible and replace them with fresh ones; repeating

the procedure until the oil is highly fragrant.

When the process is complete, the oil is left to stand for several days,

then the clear oil is decanted off from any sediment. Bottle this in a dark

glass bottle and keep it in a cool, not cold place away from direct light.

From there, you can use the oil (or solid fat) in oil-based and solid

perfumes, or extract the fragrance further by mixing it with an equal amount

of grain alcohol in a separate bottle. This is allowed to sit for several

weeks, shaking the bottle frequently. Then the alcohol is siphoned off and

bottled.

Cat

[Guest guest]

>When I remove the flowers, do I squeeze them to get out all the excess oils? I

don't know if it's okay to get excess moisture from the flowers into the fat.

Also, I read about another method of enfleuraging where aluminum foil is wrapped

around 6 small, square pieces of cardboard; then 1 Tablespoon of fat is spread

on top of each one. The flowers are placed on top and the cardboards are then

stacked on top of each other. A heavy book is then placed on top of the stack.<

Hi Margo

The tinfoil method is from a Science Fair project. In theory you can use it, but

glass or porcelain is a lot better.

Do not squash the flowers, it will bruise the flowers and spoil the scent. What

you are actually extracting in cold enfleurage, is the headspace of the flowers.

Think of it in this way; What is captured in the fat is the airborne molecules

the flowers breathe into the air. The flowers do not actually have to be in

physical contact with the fat. Which is why in traditional enfleurage both sides

of the chassis was greased, one side was in physical contact and the other not –

two in one.

I have done quite a comprehensive post on enfleurage, that I keep on updating

with new insights.

http://africanaromatics.com/int/enfleurage-101/

Enjoy,

Sophia