History

Frankincense is not a flower. It’s not a plant or tree either. So where does Frankincense come from? Frankincense is an aromatic resin obtained from a small, hardy, unimpressive-looking tree of the genus Boswellia that is native to North Africa. Yet from that scraggly tree, the precious “pearl of the desert” is extracted.

It takes 25 years for a Boswellia tree to produce its first Frankincense harvest. Once it is mature, harvesters tap, or make incisions into the trunks starting at the dry season. The bark is shaved off to form a circular wound about 1 or 2 cm wide, and up to 1 cm deep; more than 3 tapping spots can be made depending on the size of the tree. 

Now, this tapping is a cyclical operation that is repeated every 15-20 days after the first tap.The tapped trees exude a white sap which is allowed to harden into tears.  The wound is refreshed and slightly widened every few days allowing for the tree to give off more of its sap. This continues until the onset of the rainy season.  The tears are then seasoned, or dried, to be used in incense or distilled to produce the essential oil. Or as I read somewhere while researching this, chewed like gum–Because why not? It’s good for digestion!

From Rome to India and beyond, Frankincense has been used and loved for more than 5000 years. It was deemed essential for a host of uses ranging from religious to cosmetic to medicinal. Due to its demand, a complex trade network evolved to transport the priceless resin from the remote regions where it was produced to the markets where the wealthiest vied for the precious pearl of the desert.

Today, With the increasing importance for herbal and natural treatments fuelling demand for essential oils, thousands of tons of Frankincense are traded every year for a wide variety of purposes. These are sourced from Boswellia trees in North Africa, India, Oman, Yemen, and western Africa. Unfortunately, some scientists fear that the demand may be causing the Boswellia tree population to crash, though because the trees grow in such remote regions, it is hard to ascertain the extent of the damage.

The main problem is over-tapping.  The trees should be tapped in no more than 12 places in a single year (this number is for a medium tree. Smaller trees can be tapped only in 6 spots, and larger trees, 16 spots). Sadly, in several places where locals need the frankincense trade for their livelihood, a single tree may be tapped up to 120 times over the course of only a few years, resulting in lower-quality resin that is too fine or dusty. Additionally, overtapping affects the tree’s vitality and interferes with its reproductive biology. This kind of sourcing is not sustainable and is now putting the Boswellia trees at risk. 

Therefore, while I encourage you to use Frankincense essential oil, do be sure to get it from companies who have responsible sourcing practices.

• Basil
• Bergamot
• Black Pepper
• Chamomile
• Citruses
• Cypress
• Grapefruit
• Juniper
• Lavender
• Lemon
• Lemongrass
• Myrrh
• Neroli
• Nutmeg
• Orange
• Patchouli
• Pine
• Rose
• Sandalwood
• Vetiver

• Anti-inflammatory: Helps reduce pain associated with arthritis, as well as muscle and joint overuse.
• Anti-bacterial: a great cleanser for boils, wounds, and ulcers
• Anti-septic: helps with pulmonary and urinary tract infections and to heal cuts and skin ulcers
• Toner: balances oily skin, reduces appearance of pores, fine lines, and sun spots
• Aids respiratory system: loosens and remove mucus. Helpful for asthma, coughs, chronic bronchitis, laryngitis, and shortness of breath
• Tones and strengthens uterus
• Aids digestive system: helps expel gas and aids digestion
• Helps with depression and anxiety

Frankincense may cause skin sensitization if it is old or oxiedized. Keep in a cool, dark place so prevent it from going bad.

NEVER EVER use undiluted. It has a very low dermal limit, so if you use it topically it should never exceed 1% of the total mix. It is recommended you don’t go above 0.5%. You may go above so long as it is not for every-day use.