Deep Blue dōTERRA Essential Oil Blends | 5 ml

A cousin of peppermint, but distinctly richer in menthol, which makes its aroma sharper and colder. Grown mainly in Asia, it is the historic source of crystallised menthol. In the blend it is the one that produces the most immediate sensation of coolness.

What is distilled here is not a plant but a resin tapped from the trunk of Amazonian trees, much the way rubber is collected. Its exceptional beta-caryophyllene content sets it apart. Its scent, soft and woody, rounds off the other ingredients rather than asserting itself.

Despite its name, it has nothing of the citrus about it. This mint contains linalool and linalyl acetate, the components found in lavender, hence its unexpected floral scent. It softens the minty notes and makes the whole rounder.

An Australian shrub whose oil brings together more than ninety compounds, dominated by terpinen-4-ol. Its woody, faintly green note rounds off the minty edge and keeps the blend from turning medicinal.

This yellow-flowered annual from northern Morocco is not blue at all before distillation. Heat is what releases the chamazulene and gives the oil its deep indigo colour. Its aroma, by contrast, stays soft, herbaceous and faintly fruity. It is the visual signature of the blends it enters.

A Mediterranean variety naturally richer in camphor than common rosemary. Its aroma is drier, brighter, frankly camphorous. In an already minty blend it adds a freshness of another order, more resinous than icy.

Its eight-pointed, star-shaped fruits dry in the sun before being distilled. The anethole they contain gives that immediately recognisable liquorice aroma, sweet and enveloping. It brings a sweetness that tempers the brightest oils.

A natural hybrid of water mint and spearmint, peppermint is grown for its high menthol and menthone content. Menthol is what produces the immediate sensation of freshness, whether the oil is diffused or applied to the skin.

Eucalyptus trees, sometimes called gum trees, are tall evergreens native to Australia. Their leaves are rich in eucalyptol and alpha-terpineol, the components behind the oil's clear, open aroma. This is the ingredient that gives the whole blend its structure.

It is known as the immortelle, because its yellow flowers keep their colour once dried. Harvested on the dry ground of the Mediterranean basin, it is among the rarest and costliest oils to produce. Its warm, faintly honeyed scent has been known since ancient Greece.

A creeping shrub of the North American undergrowth, whose leaves release their oil only after maceration. It is more than ninety per cent methyl salicylate, a concentration almost unique in the plant kingdom. Its smell calls massage balms to mind at once.

Grown in the Nile valley, it shares with blue tansy the deep blue that chamazulene brings out during distillation. Its aroma is soft and herbaceous, far more discreet than its colour would suggest. It is the finishing touch of the blend.