well there's this australian plant that's just coming onto the oil market, called, Backhousia anisata Vickery (aniseed myrtle) , you may have heard of it.
it grows around NSW i think, but probably alot more places than that...
i hear good things about it's oil properties.
depending on chemo-type:
Quote:
0.5% - 2.0% of the fresh weight of the leaf is oil,
79%-95% of trans-anethole (which gives the plant its strong
aniseed taste and fragrance) as well as 4%-10% methyl chavicol, and a range of other compounds
There are two chemical varieties of aniseed myrtle (Brophy et al. 1995) and a range of intermediate forms (Southwell et al.1996). The distinction is in the proportions rather than the chemical identities of the major components of the essential oil in the leaf. These are anethole (chemically, trans- (or E-) anethole or iso-estragole) and methyl chavicol (also known as estragole).
The oil of the commoner, aniseed-type chemical form of the plant (= chemovar, chemotype), which is sought for flavouring purposes, contains 79%-95% of trans-anethole (which gives the plant its strong
aniseed taste and fragrance) as well as 4%-10% methyl chavicol, and a range of other compounds
Forums
Rhodium
The Hive
Shop
Profile
Log in
Register
Log in to check your private messages
2845
