Summer 25

We grow our *Tagetes* marigold on the hillsides of South Africa’s Eastern Cape, where the orange-gold blooms flourish in the warm, semi-arid climate. Hand-picked at the height of their bloom, when their aroma is strongest, the flowers’ petals, stems and leaves are steam-distilled onsite immediately.

We grow our pink grapefruit in sustainable groves in Veracruz, Mexico, where generations of farmers have perfected the practice of citrus cultivation. Each fruit is carefully handpicked before the rind is cold-pressed while still fresh.

We harvest our turmeric leaf in Tamil Nadu, India, where the spice is native and has been grown for over 5,000 years. The leaves, typically a byproduct of the turmeric root harvest, are hydro-distilled to extract the essential oil.

Our blood orange rind comes from the sun-drenched groves of Sicily, where the island’s unique microclimate, with its volcanic soil and temperate coastal breezes, create the perfect conditions for these distinctive fruits to grow.

This member of the magnolia family has orange and yellow petals, attracting bees and birds with its fragrant flowers. Its oil is extracted using a solvent extraction method. Our red champaca is sourced from the Indian Himalayas, where the flowers are often floated in bowls of water to scent a room.

Cardamom is a tall, reed-like shrub native to South India and Sri Lanka. The mature fruit takes the form of a capsule-like pod that holds within it small aromatic seeds. The cardamom we use is grown in Guatemala and the essential oil is extracted by steam distillating the seeds.

Our hay absolute derives from the sun-dried grasses Lolium perenne. Cut at the height of summer, these grasses are left to dry in the sun as hay - a process that releases coumarin from the green shoots as they turn.

Once cured, the hay undergoes solvent extraction, yielding a dark and viscous liquid with a herbal, honeyed base.

Davana belongs to the silver-leafed Artemisia family, and many tiny yellow flowers grow against its soft greenery. Native to India, the dried herb has a sweet, dried-fruit aroma that is reminiscent of tea.

Our rock rose grows wild on the plains of Almaden de la Plata outside Seville, Spain. In late summer, the leafy stems of the plant are sickle harvested and plunged into hot carbonated water. This mixture is distilled to obtain a honeyed, amber resin - labdanum.

Our nutmeg grows on the Banda islands of eastern Indonesia. The fruit is harvested with handheld telescopic pickers and left to dry in the shade - the seed oil is then steam distilled at source.

Grapefruit oil is cold pressed from the fruit’s golden rind. Native to the Caribbean, grapefruit is thought to have been born from an accidental union of pomelo, the largest citrus fruit, and sweet orange. An eighteenth-century Welsh sailor described it as one of the ‘seven wonders of Barbados’.

Our red cedar wood (also known as red juniper) is grown and harvested in its native Virginia, USA. The oil is steam distilled directly from a cabinet maker’s offcuts. It shares the classic woody notes of atlas cedar, but introduces a distinctive ‘pencil’ facet.

Jasmine grandiflorum is one of the most sought after ingredients in perfumery. To make a kilogram of the absolute takes eight million flowers - these delicate, night-flowering blooms are hand-picked at dawn between June and September in the Indian Himalayas, where the flowers are sacred.

Our neroli oil is extracted from the blossom of bitter Seville Orange trees on Cape Bon in northern Tunisia. The blossoms are hand-picked in the spring at daybreak, once dew has formed. The flowers are immediately pressed and distilled.

Olibanum (also known as frankincense) is a resin taken from the bark of the Boswellia tree. At Ffern we use Boswellia carterii. The trees grow wild along the Gulf of Aden in northern Somalia, and the resin ‘tears’ are harvested by local collectors over a period of weeks.⁠ ⁠

Grown on Calabrian hills overlooking the Ionian Sea, the fruit is harvested by hand and the oil extracted at source. The La Face family planted their first bergamot in the 1930s and have been mastering the craft of producing citrus oils ever since.

Benzoin Siam is a balsamic resin taken from the bark of the styrax tree, growing wild in the Annamite mountains of Laos. In September, a v-shaped cut is made in the tree bark, and brittle white ‘tears’ of benzoin resin accumulate over three-weeks. This process is known as ‘tapping’.

We chose Haitian vetiver over Javan competitors for its fresh, sparkling notes, and because the root provides sustainable employment for south Haitian communities. One year after planting, the roots are excavated, washed, cut, and sun-dried before they can be steam distilled at source.

With peach’s high water content, traditional extraction methods often fall short. To overcome this, our nose experimented with a bespoke white peach water; using a spinning cone column process, the fruit’s aromatic molecules are isolated and distilled to preserve the juicy, velvety scent of peach.