Java vetiver (Vetyver): a palette of plant-based scents
The story:
Known and used since antiquity, vetiver (or vetyver) is a perennial plant native to South India whose name is derived from the Tamil word "vettiveru".
It was the Indians who were the first to recognize the aromatic and medicinal properties of vetiver, as evidenced by ancient Ayurvedic treatises written in Sanskrit around the year 1000 BC.
In the perfumer's palette, vetiver (Vetiveria zizanioïdes of the Gramineae family) is often associated with precious raw materials such as jasmine, rose, ylang-ylang, neroli and patchouli.
In perfumery:
A woody, earthy scent, smokier than Haitian vetiver. Often used in men's fragrances, it enriches the base of a composition.
Vetiver reveals a woody fragrance with smoky accents and warm, aromatic tones. Depending on its origin, the essence can have different olfactory characteristics. Bourbon vetiver has an earthy and spicy scent. It's a refined fragrance reminiscent of hazelnut with a slightly rosy facet. Its essence is very similar to that of Indian vetiver. Javanese vetiver is more bitter with pronounced smoky notes. Finally, Haitian vetiver has a warmer, more vegetal aspect, with hints of iris. Overall, vetiver diffuses a very identifiable scent: green, earthy, warm, and smoky, evoking the undergrowth, but also incense and sometimes peanut!
The harvest:
The plant life cycle: Planting is generally done every 30 cm in rows spaced 1 m apart.
The plot is replanted simultaneously with the harvest. One hectare harvested allows for the replanting of up to 4 hectares after division.
The harvest takes place on average 1 year after planting, an important condition to ensure good yields of essential oil.
The harvest takes place mainly from June to September and from November to March, depending on the rains. The roots are pulled up with a pickaxe, the leaves cut and the bulbs transplanted.
Post-harvest techniques:
They are sometimes washed and then left to dry in the shade. Exposure to direct sunlight reduces fuel yield.