- Latin name
- Eucalyptus globulus, Eucalyptus radiata
- Family
- Myrtle family (Myrtaceae)
- Origin
- Australia, China, Portugal, Spain
- Parts used
- leaves and young branches
- Raw materials
- essential oil
- Extraction
- steam distillation of the leaves
- Olfactory group
- aromatic (fresh, camphoraceous)
- Position in the pyramid
- top note
- Synthetic substitutes
- eucalyptol (1,8-cineole)
Eucalyptus is a tall Australian tree with silvery-blue leaves and bark that peels off in strips. Today it is grown on plantations all over the world, and its oil is obtained by distilling the leaves.
How it smells: fresh, cool and camphoraceous: an “icy” breath, pine needles, a faintly minty and lemony shade. Eucalyptus smells like fresh air in a forest after rain.
The main substance of eucalyptus is eucalyptol, which gives a feeling of “open breathing”. In perfume eucalyptus is used in measured doses: a few drops add freshness, while too much makes a fragrance smell medicinal.
What it pairs with: with mint and rosemary — fresh herbal compositions, with citrus — lively sporty fragrances, with conifers — “mountain air”, with incense — a fresh resinous opening, with woods — modern masculine fragrances.
Good to know: eucalyptus leaves are the main food of koalas, and in summer Australian eucalyptus forests often stand in a light blue haze of volatile essential oils.
