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Andean Lavender Essential Oil - Alhucema

SKU: MB-EO-006
S/. 46.00 PEN inc. IGV
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Experience the captivating aroma of Alhucema Andean Lavender Essential Oil, a sweet, woody, and grounding scent that surprises with its unique lavender-like fragrance. Commonly used in potpourris, teas, and as incense in the Andes, this resilient lavender relative connects you to the earth and brings tranquility to your daily rituals.

  • Type Essential Oil
  • Nombre botánico Lavandula latifolia
  • Aroma

    A sweet herbaceous basil
  • Origen Calca, Perú
  • Método de extracción Steam distillation of leaves and stems.
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  • Not suitable for ingestion.
  • Keep out of reach of children.
  • Avoid contact with eyes and mucous membranes.
  • Store essential oils and carrier oils away from heat and sunlight.
  • It is recommended to dilute essential oils in a carrier oil, such as jojoba or coconut oil.

La planta es utilizada de forma similar a la lavanda en mezclas variadas e infusiones, esta especie también es quemada habitualmente como incienso en los Andes, donde es muy frecuente verla cultivada en los jardines de hierbas ornamentales y medicinales.

La Alhucema es apreciada por su aroma dulce y relajante, ideal para crear momentos de calma y descanso utilizando un difusor o para preparar tus propias cremas de masajes relajantes.

Ocimum basilicum, commonly known as Italian culinary basil of the Genovese type, thrives in the high Andes of Peru. With its vibrant green leaves and distinctive aroma, this variety of basil is celebrated for its culinary uses and cherished for its exceptional quality. Grown in the elevated regions of the Andes, this plant benefits from the pristine mountain air and nutrient-rich soil, resulting in a basil variety that possesses a unique character and aromatic profile. Embrace the essence of this remarkable plant as it transports you to the breathtaking landscapes of the Peruvian highlands.

Native Range: The native range of Ocimum basilicum, commonly known as basil, is believed to be in tropical regions of Asia, specifically in India, where it has been cultivated for thousands of years. From its origins in India, basil spread to other parts of the world, including Europe, Africa, and the Americas, where it is now widely grown and appreciated for its culinary and medicinal properties.

Cultivation: Basil (Ocimum basilicum) has a long history of cultivation, originating in India over 5,000 years ago. It spread to the Mediterranean region, where it became popular in Greek and Roman cuisines and traditions. Basil made its way to Europe during the medieval period, cultivated in herb gardens and monasteries. It was later introduced to the Americas by European colonizers. Today, basil is cherished worldwide for its culinary uses and cultural significance, making it one of the most beloved and cultivated herbs throughout history.

Conservation Status: The conservation status of basil (Ocimum basilicum) is not of concern as it is a widely cultivated and abundant herb. Basil is a common plant in gardens, farms, and culinary settings, and it is not considered endangered or threatened in its natural habitat. However, it is important to note that there are various species and cultivars of basil, and the conservation status may vary for specific varieties or wild populations. It is always crucial to promote sustainable cultivation practices and preserve biodiversity to ensure the long-term health and availability of basil and other plant species.