Perfume Secrets: DIY Enfleurage

L'Esperessence Enfleurage Dabney Rose, DIY, Enfleurage, Hilde Soliani, Perfume Secrets, Shelley Waddington, Stecca, Tomato leaf 6 Comments

Enfleurage or How the scent of flowers and scented leaves is captured in fat and transferred to alcohol

Last summer I took a short online Facebook course, given by Dabney Rose, on how to do your own enfleurage. Dabney Rose promotes real fragrance from real flowers and makes her life growing a perfume garden, employing gentle methods of extraction and teaching about this to others.

The enfleurage course was one which you could easily do at your own pace and ask for help if you needed to through a special Facebook group. My aim was to learn more about this ancient and  gentile way of extraction in perfumery.

As I did not have any scented flowers I used scented tomato leaves, as I had a few tomato plants. My idea was inspired by Hilde Soliani Stecca, a fragrance which to me smells exactly like tomato leaves. Others from the course did use scented flowers like roses, tuberoses, violets or jonquils.

The course was very inspiring. We had to put scented flowers or leaves into a Pyrex tray of coconut fat and change them every x hours depending on the flowers or leaves. The coconut fat remained the same so it could absorb the fragrance of the leaves during a longer period of time.

I learned enfleurage takes a lot of patience, although I did not change the leaves as much as I should have. At times it was too warm so the fat melted and sometimes small parts of the leaves remained in the fat as you can see on one photograph.

Another thing I learned was that every kind of tomato plant smells differently and thus I connected on a deeper level to plants as well. I had three different kinds of tomato plants to use. It was quite meditative in a way to do this and magical, slowly at your own pace, leaf by leaf.

After the process of changing the leaves or flowers for a period of time you had to scrape the coconut fat, put it in a jar and add some alcohol. Then you had to leave it and shake it from time to time. After a while the alcohol absorbs the scent from the fat.

My tomato leaf coconut fat is still in a jar, waiting to be used. I made it more for the experience than for its fragrance but we shall see how it turns out and what I will use it for.

I asked Dabney Rose if she wanted to explain more about enfleurage in a short interview. This interview will be published very soon on this website. Dabney Rose will be offering her online course in a few months.

If you want to experience the process of enfleurage I could recommend this course to you. It was fun, magical and interesting to do.

Special thanks go to Shelley Waddington for helping with finding more information about enfleurage and Dabney Rose for all her help with the process of enfleurage as well.

Disclaimer: the course was paid by me, I did not get any compensation to write about this course

All photographs: made by me