I have yet to see what insect pollinates the jasmine flowers. Honey bees and hummingbirds buzz around the plants but the pollinator of these intoxicants is probably a nocturnal being like a moth.
The third process, which was begun this week, is an enfleurage. Each morning I place each posy face down covering the entire surface, in the evening before bed I remove them because they oxidize very quickly. After only three days of adding blossoms the base has already been well impregnated with the delicious aroma of the tantalizing florets.
I have also begun a plumeria enfleurage, although I don't have nearly as many flowers and plants to work with as the Jasmine. It's all a bit of an experiment, if it goes well I'll get more plants and move onto bigger production. A plantation in for organic jasmin sambac and plumeria flowers Hawaii is what I will visualize each time I inhale the euphoric inducing aromas.
These type of processes are no longer used by the perfume industry because they require much labor and costs. Since profits are king in this realm synthetics, which are cheaper and consistent, have become queen, Among the indie natural perfume and herbalism crowd you will find quite a few keeping these old world practices alive. Judging from what is happening with the rise of the artisanal food scene, I suspect more and more will be surfacing.
Photos ©RoxanaVilla, taken with a Canon and I-pad via Instagram app.