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ESSENTIAL OILS - MOUNTAIN BUCHU ESSENTIAL OIL (AGATHOSMA BETULINA)

BASE / GENERAL DATA

PHOTOGALLERY

Information submited: 2014-10-08 Modified: 2018-03-15 By: 1
Botanical Name: Agathosma betulina

Common Method of Extraction: Steam distilled

Part Typically Used: Fresh or dried leaves

Color: Light

Consistency:

Perfumery Note:Not used

Strength of Initial Aroma: Blackcurrant like odor.

Agathosma betulina is a flowering plant in the family Rutaceae, native to the lower elevation mountains of western South Africa, where it occurs near streams in fynbos habitats.

It is an evergreen shrub growing to 2 m tall. The leaves are opposite, rounded, about 20 mm long and broad. The flowers are white or pale pink, with five petals; the fruit is a five-parted capsule which splits open to release the seeds.

It is known by the common name round Leaf Buchu and has historically been used as a flavoring agent and an herbal remedy. The very similar plant  Agathosma Crenulata is known as the Oval Leaf Buchu, and has been used for the same purposes.

The essential oils and extracts of the leaves are used as flavoring for teas, candy, and a liquor known as buchu brandy in South Africa. The two primary chemical constituents of the oils of Agathosma betulina are isomenthone and diosphenol. The extract is said to taste like blackcurrant.

It is also known as mountain buchu, bookoo, buku and bucco. The true buchu would be the Agathosma betulina, as only Agathosma betulina is now recognized in the as having medicinal value due to the diosphenol (camphor) components.

Buchu oil has a strong Blackcurrant smell and is normally made as a tincture, extract and oleoresin, which are mostly used for pharmaceutical use. The oil is not used in aromatherapy.

Chemical structure:

The main chemical component of Buchu oil are d-pulegone, iso-pulegone, diosphenol, 4-diosphenol, iso-menthone and menthone.
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