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Olearia phlogopappa (Labill.) DC. - Asteraceae - dusty daisy-bush, alpine daisy-bush, Tasmanian daisybush, **Tasmanischer Gänseblümchenstrauch**

Shrub to 3m high, native to Australia, also cultivated as ornamental; leaves alternate, narrow ovate or obovate, dull grey-green above, whitish or yellowish underneath; flowers in clusters, 6-22, white, pink or mauve. [[https://en.wikipedia.org/wiki/Olearia_phlogopappa]]

"The shrub has a generally grey appearance from the coating of hairs on young growth and the undersides of the leaves, which are under 2.5cm long, narrow and with dentate edges. There is a strong musky odour, found also in other Olearia spp. and often in other members of the family Asteraceae. The flowers have a different scent, light and pleasant. " \\
[[http://www.anbg.gov.au/gnp/gnp2/olearia-phlogopappa.html]] \\
[CANBR > Plant Information > Growing Native Plants > Alpine Daisy Bush, Olearia phlogopappa (Labill.) DC., retrieved 2019-08-25]

"Organoleptically, the oils from the six clones under consideration were markedly different from one another. For instance, the desirable spicey, tomato-like properties were predominantly found only in one clone. This odour characteristic was also present in the other oils but was masked or over-ridden by other exotic fruity notes. In other cases, native bush, floral, or citrus notes were predominant in the oil.
The major components of the oil were identified as germacrene-D, bicyclogermacrene and spathulenol. In some instances, β-eudesmol or caryophyllene comprised the greatest part of the oil. However, the greatest contribution to the overall characteristic spicey odour was made by kessane and [[https://webbook.nist.gov/cgi/cbook.cgi?ID=R237228&Mask=2000|liguloxide]]. Minor components were not identified, but are also likely to be responsible for the complex aroma of the oil." \\
[Dragar, Valerie Annette. Olearia Phlogopappa: aspects of clonal cultivation and essential oil characterisation. Diss. University of Tasmania, 1991]

"The composition of essential oil from Olearia phlogopappa clones collected from six locations in Tasmania was analyzed by GC/MS. The major components identified were β-caryophyllene, bicyclogermacrene, germacrene-D, liguloxide, kessane, caryophyllene oxide, spathulenol and α-, β and γ-eudesmols. The clonal variation in oil composition and odor is also described." \\
[Dragar, V. A., C. Dragar, and R. C. Menary. "Odor and composition of Olearia phlogopappa essential oil." Journal of Essential Oil Research 5.4 (1993): 359-363]

"A clone of the Australian endemic shrub Olearia phlogopappa Labill. D.C., collected from Mt. Wellington, produces a highly aromatic essential oil. Liguloxide has been shown to be the component responsible for the characteristic tomato ketchup note associated with this oil. In addition, kessane, bicyclogermacrene, germacrene-D, spathulenol and caryophyllene oxide were isolated by HPLC and characterized by 1H- and 13C-NMR spectroscopy." \\
[Dragar, C., V. A. Dragar, and R. C. Menary. "Identification of the key odorous component of an Olearia phlogopappa clone." Journal of Essential Oil Research 5.5 (1993): 507-511]

{{:olearia_phlogopappa.jpg}} \\
Olearia phlogopappa, Real Jardín Botánico de Madrid (2008) Author A. Barra \\
[[https://commons.wikimedia.org/wiki/File:Olearia_phlogopappa.jpg]] [[https://creativecommons.org/licenses/by/4.0/|CC BY-SA 4.0]]
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