Ylang-Ylang – Ylang-ylang oil is distilled from the early morning, fresh-picked flowers of the Cananga tree. The distillation process is interrupted at various points and the oil accumulates is removed. The first oil to be drawn off is the highest quality and is graded “extra.” Ylang-ylang extra has an intense floral, sweet, jasmine-like, almost narcotic aroma. Aromatherapy benefits: sensual, euphoric.
Chamomile – Wild or Moroccan chamomile is related to Roman chamomile. While the fragrance of these two is somewhat similar, wild chamomile is distinct enough to have earned its own place in perfumery. Wild chamomile has a fresh, herbal note and a rich, balsamic, sweet undertone which is very long-lasting. It blends well with woody fragrances like cypress, as well as citrus oils and musk scents like angelica. Aromatherapy benefits: soothing, nurturing.
Melissa – This light, clear lemony oil is a delight to the senses and the emotions. Its aroma is clear, crisp and icy-cool. It fairly sparkles. Clean, not medicinal or citronella murky. It is a sheer delight. Melissa is also recommended for treatment of both nausea and indigestion, especially when they are caused by nervous tension. Some authorities say that it slows the heart beat, relieving palpitations and helps lower blood pressure. Blended with geranium, it may help ease painful periods.
Ginger – Ginger oil has a warm, spicy-woody odor. It blends well with spice and citrus oils. Aromatherapy benefits: warming, strengthening, anchoring.
Lemon – Lemon oil in the bath or in massage oils should be well diluted as it can cause skin irritation. Caution: avoid using the oil in body care products when going out into the sun as it can cause redness and burning of the skin. Aromatherapy benefits: uplifting, refreshing, and cheering.
Grapefruit – The common grapefruit. It has a fresh, sweet, bitter, citrus aroma. It is used to scent citrus perfumes and colognes, soaps, creams and lotions. Aromatherapy benefits: refreshing, cheering.
Marjoram – Sweet marjoram is distilled from the leaves and flowering tops of the same plant that produces the culinary herb. The aroma of the oil is warm and spicy, with a hint of nutmeg. It is used in masculine, Oriental, and herbal-spicy perfumes and colognes. Wild marjoram, (see below) is often substituted for sweet marjoram, but the two are not interchangeable in aromatherapy. Aromatherapy benefits: warming, balancing.
Cardamom – The oil has a spicy, camphor-like aroma with floral undertones. It imparts a warm note to masculine scents and floral perfumes. It blends well with bergamot, frankincense, Ylang-ylang, cedarwood and coriander. Aromatherapy benefits: warming, comforting, alluring.
Thyme – White thyme starts out as red thyme oil that has been further refined and redistilled to remove the constituents that produce the red color. The aroma and action of white thyme oil are a bit milder than that of red thyme. Both are used to scent soaps, colognes and aftershaves. Caution: Thyme oil can be irritating to the skin and should be used cautiously. Aromatherapy benefits: cleansing, purifying, energizing.
Herbed Batter Bread
Ready in 1 hours
1/4 c Skim milk powder
3 tb Chopped parsley
1/2 ts Fresh chopped thyme or 1/4
4 ts Dry yeast
2 tb Chopped fresh basil or 1
1 ts Dried, crushed oregano
1 c Lukewarm water
1/2 ts Freshly snipped marjoram or
1 c Lukewarm water
1 tb Honey
4 1/2 c Rye flour
2 tb Vegetable oil
1 tb Freshly-snipped chives
1 1/2 ts Salt
Combine skim milk powder and warm water in a small bowl, using a wire whisk. Add honey and salt. In a larger mixing bowl, place the lukewarm water and sprinkle the yeast over the top, until dissolved. Add the milk mixture to the dissolved yeast. Stir in the fresh and dried herbs. Add two cups of rye flour. Beat for 2 minutes on medium speed of electric mixer, scraping sides of bowl frequently; or beat vigorously with a wooden spoon, about 200 strokes, until batter looks satiny. Using a wooden spoon, blend in the additional two and 1/2 cups of rye flour. Scrape batter from sides of bowl. Cover with a clean towel and set in a warm place (85) away from drafts, to rise until light and doubled in size–about 45 to 50 minutes. (Do not allow to over rise). Stir the batter down. Turn into a well-oiled one and one-half quart casserole or souffle dish (batter will be sticky. Smooth out top of loaf by flouring hand and patting into shape.) Again, allow to rise in a warm place, covered for 20 minutes. Preheat oven to 375 F. Place in preheated oven and bake for 45 to 50 minutes or until bread is golden brown. Remove from oven and brush top of bread lightly with oil. Cool for 10 minutes. Turn bread out onto wire rack to cool. Yield: One round loaf