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Lavender Chemistry

Lavender distillation

CHEMICAL CONSTITUENTS of LAVENDER
Some 300 molecules were discovered in true lavender's essential oil, that are responsible for its fine, complex yet clear aroma - most of which are trace elements. The major constituents are (the ones in bold are the most dominant/famous ones):
Linool
Linalyl acetate (up to 40%) 
Lavandulol *
Lavandulyl acetate *
Cineole
Coumarin
Camphor
1-octen-3-yl acetate
Tricyclene  
alpha-Pinene  
alpha-Thujene  
Camphene  
beta-Pinene  
Sabinene  
gamma-Terpinene  
Myrcene  
alpha-Terpinene  
5-Methyl-3-heptanone  
Limonene  
Eucalyptol  
delta-3-Carene  
(E)-beta-Ocimene  
Octan-3-one  
para-Cymene  
Terpinolene  
Hexyl-isobutyrate  
Neo-allo-ocimene  
3-Acetoxy-octene  
Hexyl-butyrate  
cis-Linalool oxide  
Vinyl amyl carbinol  
trans-Linalool oxide  
Camphor
Dihydrolinalool  
(E)-Caryophyllene  
Terpinen-4-ol  
(E)-beta-Farnesene  
alpha-Terpineol  
Borneol  
Neryl acetate  
Geranyl acetate  
Nerol  
Geraniol  
Caryophyllene oxide  
alpha-Humulene  
Hexyl acetate  
alpha-Santalene

As we can see, it mostly contains terpenes, terpene alcohols and esters, and a few alcohols. According to Jeanne Rose "esters are soothing, calming, and fungicidal"; and linalool is an "antibacterial, believes discomfort, diuretic, tones without irritating, stimulates the immune system, sedating"; the latter actions similarly described as initiated by the terpene alcohols as well as toning (The Aromatherapy Book, pp. 158-160).

* Both lavandulol and lavandulyl acetate are insect pheromones, which might explain the abundance of bees observed around lavender shrubs.

Asian Pear & Fennel Salad

Fall fruits are flavourful, fragrant and full of interesting textures. Such are Asian pears (Pyrus serotina) - they absorb the summer sun and turn it into a crisp, crunchy texture full of intriguing subtle flavours reminiscent of pineapple and ripe quince rosiness - yet without that very hard core or need of cooking. Its aroma is subtle yet floral and robust. This must be because of the unique esters in it - which if you get a tree-ripened fruit, will really shine through. The supermarket variety just don't cut it (though they still got the crunchy texture).

I particularly enjoy using Asian pears in savoury salads, as their texture is firm and they hold their shape through the tossing, turning or even marinating that I like to put my sturdy vegetables through. They are also not nearly as sweet as other pears, and are just a little more neutral and readily get along with other flavours.

Asian pears are particularly fantastic with crunchy, fresh fennel bulbs. I slice them as thinly as possible, add some shaved carrots (creative use for your vegetable peeler!) and toss them with pine nuts, goji berries and some pomegranate seeds if I happen to have some. And the best part is that this salad will taste amazing the next day, once the fennel seeds have soaked up some moisture and release more of their licorice-like sweetness. For this particular salad I used fresh, still green fennel seeds, so no marinating was necessary. If you are lucky to have some growing in your garden - or out in the wild - this is a marvelous way to use fresh spice.
I also was lucky to have a jar of marinated sweet & spicy butternut squash around and add it the first time around. I will post a recipe for marinated butternut squash another time!

1 bulb fresh fennel laved or quartered and then thinly sliced
1 ripe and firm Asian pear, cored, halved and thinly sliced
1 carrot, shaved with a vegetable peeler
1-2 Tbs raw pine nuts
2 Tbs dried goji berries
2 Tbs fresh pomegranate seeds (optional)
2 Tbs extra virgin olive oil (I prefer the Lebanese, Israeli or Greek oils; the majority of Italian olive oils that are imported to North America are dull and inferior)
Juice from half a lemon (about 1 Tbs)
1/2 tsp dried fennel seeds


Prepare all fruit and vegetables and toss in a salad bowl with the dressing. Garnish with pine nuts, goji berries and pomegranate seeds (if available). Serve immediately, or the next day (it will taste wonderful each time!).
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