Monthly Archives: February 2011

Essential Oil’s Ingredients

Essential Oils Need Proper Proportions

The interaction of all these components shows us the most important effect in the essential oils: their balanced reaction.

This is how we explain something that may at first sight seem to be contradictory, that is to say that lavender oil, the same as some other essential oils, can act at the same time as a stimulant and as a relaxant.

What happens is that it helps to find a balance adding something that is lacking and removing where it has too much, both at a somatic and psychological level.

The proportions of the ingredients of an essential oil can vary a little in function of their origin, cultivation type, climate, time of the gathering of the plants and method of the obtaining; but they are generally small fluctuations although can sometimes influence in the properties of the oil.

Some ingredients, as the ketones and the phenols, have quite bad fame because of the secondary effects that are talked about, but the essential oils that contain them possess some magnificent healing properties if they are used in the correct doses. In which case, less is best!

The oils with a high ketones percentage, as that of mint (15-30%), or with great quantity of phenols, as that of thyme (up to 55%), should be used in small doses and never during a long period of time.

Important: the plant species

This is only valid if it is the same species and plant variety. On the contrary, the different lavender varieties also have their ingredients in different proportions and their effect is also different. Therefore it is very important that in each essential oil the scientific name of the plant is specified of the one where it originates, as well as its specific variety.

In some plants, the proportions of their components can vary notably in function of the area where it is grown. In these essential oils it is spoken of Chemotype (CT) and this main ingredient is included on its scientific behalf, in this thyme it would be Thymus vulgaris, CT thymol (red thyme).