Java vetiver (Vetyver): a palette of vegetal scents
Story:
Known and used since ancient times, vetiver (or vetyver) is a perennial plant native to southern India whose name is derived from the Tamil word "vettiveru".
It was the Indians who first recognized vetiver's aromatic and medicinal properties, as attested by ancient Ayurvedic treatises written in Sanskrit around 1000 BC.
In the perfumer's palette, vetiver (Vetiveria zizanioïdes, a member of the grass family) is often associated with the precious raw materials jasmine, rose, ylang-ylang, neroli and patchouli.
In perfumery:
Woody, earthy scent, smokier than Haiti 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 may have different olfactory specificities. Bourbon vetiver has an earthy, spicy scent. It's a refined fragrance evocative of hazelnut, with a slightly rosy facet. Its essence is very similar to that of Indian vetiver. Java vetiver is more bitter, with strong smoky notes. Finally, Haitian vetiver is more vegetal and warm, with hints of iris. Overall, vetiver has a highly identifiable scent: green, earthy, warm and smoky, evocative of undergrowth, incense and sometimes peanuts!
Harvesting:
Plant cycle: Generally planted every 30 cm in rows 1 m apart.
The plot is relocated at the same time as the harvest. One hectare harvested can be replanted up to 4 ha after division.
Harvesting takes place on average 1 year after planting, an important condition for ensuring good essential oil yields.
Harvesting takes place mainly from June to September and from November to March, depending on rainfall, and involves digging out the roots with a pickaxe, cutting off the leaves and transplanting the bulbs.
Post-harvest techniques :
They are sometimes washed and then dried in the shade. Exposure to direct sunlight reduces the essence yield.