Southern Spain
Cistus
The careful wild harvest of rockrose guarantees true sustainability.
The cistus, or rockrose, chooses its own location, requiring neither pesticides nor fertilizers. The production of cistus essential oil is an important source of income in the economically weak region of Andalusia and a livelihood for many families.
At farfalla, we meet interesting people all over the world; that's what's so beautiful and exciting about our work. People who inspire us to continue pursuing our love and passion for plants, sustainability, and natural active ingredients. Malvin Richard from the farfalla management team sets out to find a promising Spanish lady in the hinterland of Seville. What we seek goes by many names: cistus, rockrose, or Labdanum Cistus, and she gives us a powerful essential oil.
On the road in the Sierra Norte de Sevilla
I head away from Seville along a winding road toward the Sierra Norte National Park, where I plan to visit the wild Cistus ladaniferus bushes. The Andalusian prairie welcomes me with its grassy pastures and bushes. It is said that the Cistus bushes prefer rocky, infertile soil and colonize wild, barren landscapes. Nowhere in the world do they thrive better than here in Andalusia, where they have shaped the landscape for centuries.
Enchanted by the scent
I'm curious to see what the rockrose looks like and what it might smell like in nature. I imagine a rose-like blossom—isn't the name an omen? The winding roads in the midday heat make me so tired that I have to stop for some fresh air. When I open the car door, the warm air from the intense sunlight streams into the vehicle. The air seems rich and heavy, saturated with spicy-sweet notes that initially seem foreign to me, notes my nose can't identify. The almost narcotic scent literally numbs my senses, so that I get out as if in a daze and go in search of its source. I look for flowers that I would expect to emit such a scent. But far and wide, only inconspicuous bushes and shrubs grow. The scent lingers in my nose, as does the question of where it could come from, as I continue my drive toward the national park. In Sierra Norte de Sevilla, Jose welcomes me and is waiting for my visit to the rock rose.
On the Way of St. James
Without wasting much time, we set off to visit the area where our cistus is grown. The southern stretch of the Way of St. James, the important pilgrimage route leading across Europe to Santiago de Compostela, runs through the area from Seville. Again and again, we encounter pilgrims traveling north, equipped with walking sticks and jute sacks. And suddenly, it's there again. The same scent that teased me during my car break envelops, stuns, and encompasses me once more. Wordlessly, Jose lets me know that it's the scent of cistus that captivates our noses. But where is the rose-like flowering plant hiding, which exudes this sweet, yet spicy and resinous scent?
The resinous Spanish lady
Surprised, I realize that the enchanting, warm scent comes from an unimpressive bush. One of the inconspicuous variety that has already accompanied me for half the day. So, I've been unknowingly surrounded by rockroses for a while. Only upon closer inspection do I understand: The small, thick leaves of the Cistus ladaniferus shrub are practically glistening in the sun. The shine is caused by the resin the plant secretes as protection against drying out in the Andalusian sun. The resin is already sticking to my pants and, by now, to my hands as well.
Bleating harvest workers
In fact, rockrose resin was once extracted in a similar way. The sheep typical of the region spend the entire day wandering among the rockrose bushes, brushing against the branches, and the resin clings to their wool. After the shearing, the sheep's wool was washed, and the rockrose resin was extracted. Today, rockrose oil is extracted by steam distillation of the plant parts. The rockrose earned its name in the spring months, when its crumpled, white blossoms emerge from among the thick green leaves. However, since only the leaves and branches are used for distillation, the pretty flowers play a subordinate role.
Harvest and steam distillation
In the scorching Andalusian summer, harvesting and distilling the essential oil is hard work. The young, resin-drenched upper branches of the wild Cistus ladanifeus bushes are cut with a moon-shaped knife. This harvesting method ensures that the bush's growth is not disturbed and can be harvested again the following year. The resinous branches are then brought to the distillery. As the rockrose is distilled in large stainless steel tanks, a delicate, warm fragrance escapes, filling the entire area with a unique aroma.
Cistus essential oil
Cistus essential oil has a warm, spicy scent reminiscent of amber. It promotes optimism and positive thoughts, helping people who suffer from emotional numbness. Thanks to its warming and harmonizing properties, it is used, among other things, to regulate the autonomic nervous system. It is also considered a first-aid oil for bleeding injuries and is valued for its powerful antiviral properties. Problematic skin conditions such as neurodermatitis also fall within the scope of Cistus's range of uses. In natural perfumery, Cistus is used as a base note primarily for its fixing effect.
Moisturizing effect on the skin
Anyone who wants to survive the heat and dryness of Andalusia needs a special strategy. Cistus has developed special ingredients – it secretes a resin that acts like a protective shield against dehydration. Cistus essential oil has a similar effect on the skin, restoring valuable moisture.
Real sustainability through careful wild harvest collection
The careful wild collection of rockrose guarantees true sustainability. The rockrose chooses its own habitat, reflecting the quality of its constituents; neither pesticides nor fertilizers are required. The bushes are allowed to continue to colonize the barren Andalusian soil unobtrusively, as they have for centuries. The production of rockrose essential oil is an important source of income in this structurally weak region and a livelihood for many families.
Siesta and gazpacho
By now the sun is almost directly overhead. Beads of sweat are on my forehead and a crippling tiredness is spreading. Jose seems to feel the same. Siesta time! In the cool back room of a bodega, a gazpacho andaluz, the traditional cold vegetable soup, awaits us. After this refreshing break, I say goodbye to Jose and the rockroses and make my way back to Seville, unaware that we would see each other again that evening. Because a few hours later Jose's surprise awaits me: a table lavishly laid with tapas in a typical Sevillian bar, and Jose with a cold cerveza in his hand. While we watch the flamenco dancers, it is a great time to philosophize about Andalusian life.
