There are several flowers which I love and it is so hard to capture their scent. I’m thinking especially at the Lily of the Valey, Lilac, Honeysuckle.
Honeysuckle for example contains some volatile compounds which are destroid by hot infusion. Also in cold infusion ofthen the scent cannot be captured.
Right on time I came across to this new (to me) old technique called “Enfleurage”.
Enfleurage is a process that uses odorless fats that are solid at room temperature to capture the fragrant compounds exuded by plants.”
- Collect the flowers in the morning when their scent is strongest.
- Melt the butter you want to use, ideally one without any smell. For the Honeysuckle Enfleurage I choosed Aloe Butter. Because is a fluffy butter I would like to avoid the heat as much possible, so I just used a spatula to spread it on a plate. No melting.
- Gently place the flowers one by one, face down on top of the butter. Let it seat for 24-48 hours.
- Remove the flowers and place fresh ones for another 24-48 hours.
- Recharge 2-3 times.
- Store the infused butter in a clean, clsoed container.