Leung's Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics

REFERENCES

See the General References forBAILEY1;BIANCHINI AND CORBETTA;BLUMENTHAL1;FARNSWORTH3;FEMA;
GOSSELIN;JIANGSU;LUST;NANJING;POLUNIN AND SMYTHIES;RAFFAUF;TERRELL;TUTIN3;TYLER1;WREN.

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9. L. Benarroche et al., Plant. Med.
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10. Y. Toriumi et al.,Chem. Pharm. Bull., 51 ,
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GERANIUM OIL, ROSE

Source:Pelargonium graveolens(L.) L’Her.
ex Ait. (Family Geraniaceae).

Common/vernacular names:Algerian gerani-
um oil, Bourbon geranium oil, and Moroccan
geranium oil.

GENERAL DESCRIPTION

A perennial erect shrubby, hairy, and glandu-
lar plant up to 1 m high, becoming woody with

age, with fragrant, deeply incised leaves; flow-

ers pinkish in umbel-like inflorescence; native

to South Africa; widely cultivated in Africa

(Algeria, Morocco, etc.) and Europe (Spain,

Italy, France, etc.). Parts used are the fresh

leaves and stems, from which geranium oil is

obtained by steam distillation, generally in a

0.08–0.4% yield.1,2

There are several types of geranium oils

produced from cultivated forms, varieties, and

hybrids ofP.graveolens,andotherPelargoni-

umspecies such asP.odoratissimum Ait.,

P.capitatumAit.,P.crispum(L.) L’Her., and

P.radula(Cav.) L’Her. ex Ait. (syn.P.roseum

318 Geranium oil, rose