Daisy

We harvest daisy heads at full bloom, usually in early summer, when the petals hold peak volatile content. After cutting, we spread the heads on shaded racks and dry them to a moisture level below ten percent; this step preserves the delicate oils and prevents mold. The dried petals enter a cold‑press solvent extraction where food‑grade ethanol draws out the aromatic compounds. The mixture rests for 24 hours, then we filter out solid matter and evaporate the solvent under reduced pressure. The resulting concentrate, known as daisy absolute, contains a blend of coumarin, linalool, and methyl anthranilate. Some producers apply supercritical CO₂ extraction to capture a lighter fraction that retains more fresh green notes. The final product is a viscous amber liquid that integrates easily into perfume bases, offering a stable, natural green‑floral accent.