Enfleurage
An old method of capturing flower scent by letting fat absorb it from fresh petals.
In enfleurage, fresh flowers are laid on a layer of purified fat spread on glass plates held in wooden frames. The fat soaks up the scent. Spent flowers are picked off and replaced, again and again, until the fat is saturated. It is then washed with alcohol to draw out the perfume. The method suited jasmine and tuberose, which keep giving off scent after picking. It was a speciality of Grasse in southern France and is now rare because it needs so much hand labour.