Liatris spicata

Harvesters cut the tall flower spikes in late July, just before the seed heads mature. Workers bundle the stalks and dry them in shaded, ventilated rooms for three to five days, preserving the delicate volatile compounds. Once dry, the material passes through a low‑temperature CO₂ extraction chamber, where supercritical carbon dioxide pulls the fragrant molecules from the plant tissue. The resulting extract is filtered, then reduced under vacuum to produce a thick, amber‑colored absolute. This method retains the herbaceous, slightly peppery character of the fresh bloom while avoiding the heat that would degrade the subtle green notes. The final product is stored in amber glass to protect it from light and oxidation before it reaches perfumers.