Buchu Leaf

Two species are traded as buchu. Round-leaf buchu, Agathosma betulina, is rich in diosphenol. Oval-leaf buchu, Agathosma crenulata, carries more pulegone. The two are not interchangeable, and the botanical name on the label matters.

01 · Origin

A small shrub of the citrus family, Rutaceae, confined to the mountain fynbos of the Western Cape. The leaves are dotted with oil glands. This oil is produced in South Africa by traditional methods from the leaves of wild-crafted plants.

02 · Chemistry

Limonene, menthone and isomenthone form the bulk. Pulegone and diosphenol follow, with diosphenol as the marker of the betulina type. Trace sulphur compounds give the oil its blackcurrant facet, the reason perfumers use buchu for cassis accords.

03 · In Practice

Minty, fruity and sharp, with a distinctive blackcurrant note. A top note, powerful in small amounts. Used at very low concentration in natural perfumery, diffusion and olfactory study. Read beside Cape May (No. 1243) as a second Cape member of the Rutaceae. Blends with blackcurrant bud, rose, geranium, lavender, rosemary and lemon.

General information: For external use only. Dilute before applying to skin. Keep away from heat and sunlight. Keep out of reach of children. Avoid contact with eyes and mucous membranes.