Latin name: Cinnamomum camphora
Synonyms: Ho Leaf, Chinese Rosewood, Formosan Camphor, Ho-Sho Leaf
Plant family: Lauraceae
Extraction: Steam distillation of the wood and leaves
Origin: China, Japan, Taiwan
Plant characteristics: tall tree growing up to ten metres in as many years. When grown in a plantation the trees are coppiced, and harvested twice yearly.
Oil characteristics: The oil possesses a clean, sweet, floral woody and delicate odor, and is clear to Light Yellow.
Traditional use: The Ho-Sho [Ho = fragrant] tree was called formerly Shiu-Sho [Shiu = bad smelling], and the oil obtained from it was known as Shiu Oil. The characteristic of the Ho-Sho is that its chief component is linalool. At one time Ho-Sho was not produced at all, but when it was realised that linalool could be used as a valuable perfume ingredient, the exploitation and distillation of Ho-Sho trees were started in 1920. The rectified oil, obtained from crude Ho-Sho oil by fractional distillation, gained a worldwide reputation as an excellent source for the isolation of linalool.
Ho Leaf Essential Oil blends well with: Jasmine, Ylang Ylang, Rosewood, Patchouli, Vetiver, Rose, Bergamot, Orange, Mandarin & Neroli. Lavender and Geranium, Frankincense and Clary Sage, and the various wood oils.
Cautions and comments: No known toxicity.
Main chemical constituents: Alcohol. Linalool (up to 89%), cineole, g-terpinene, terpinolene,p-cymene,cis-linalool oxide
How to Use
4-5 drops in bath, on tissue or in a vaporiser. 15 drops in 50ml carrier.
WARNING – do not apply undiluted or internally. Keep away from children and eyes. Store in a cool, dark place.