How is cornflower hydrosol made?

The aromatic cornflower hydrosol is the result of a low-pressure distillation (less than 0.05 bar) and low-temperature (<100°C) steam distillation of dried flowers harvested in summer. This process involves placing the plant raw materials and purified water in the still, before being directly heated over a heat source. The steam produced feeds the tank containing the plant to be distilled. The stream of steam then passes through the plants, carrying away under the effect of heat the aromatic compounds constituting the essential oils, but also other active water-soluble molecules and low molecular weight molecules which are diluted in the hydrosol. Loaded with various active molecules contained in the plant fibres, this steam is then returned to the liquid state by refrigeration, passing through a coil immersed in cold water. Once condensed, the distillate is collected in the essencier where it settles and separates into two distinct fractions by density difference: the essential oil, usually lighter, floats above the distilled water. Unlike other plants, cornflower does not contain essential oil.

The duration of distillation is tailored to each plant. Yields can also vary depending on the plant. For instance, to produce one litre of cornflower floral water, we use approximately 0.2 kg of dried flowers.

Long misjudged as a by-product of distillation, cornflower hydrosol is then microfiltered before being packaged in tinted and opaque bottles, protecting it from light and oxygen.

The cornflower hydrosol used in our treatments is obtained by distilling the flowering tops harvested in France from organic farming type cultures. Very delicate due to its low essential oil content, the cornflower floral water is then protected from bacterial contaminations with Geogard 221, a mixture composed of dehydroacetic acid (INCI name: Dehydroacetic Acid) and benzyl alcohol (INCI name: Benzyl Alcohol).