Galbanum (Ferula gummosa, F. spp.) is both the name of a species of Ferula from Iran, and also the commercial gum resin it and related species produce, characterized by a green, balsamic, and slightly bitter scent.
Galbanum grows up to about 3 feet tall and wide and has a feathery appearance. The galbanum resin is used in perfumery and in foods as a flavor. In foods, it is used for a celery-like food flavoring.
Galbanum has been known to be used in incense, as well, and was referred to in the Old Testament and also used in making the Ketoret, an incense offering important to the ancient Hebrews.
➡️ In the Old Testament it was referred to as one of three “sweet spices” to mix with Frankincense.
In perfumery, Galbanum has been known to be one of the first of the “green” notes that is used as a top note for perfumers to create crisp bright green aspect to blends.
Whereas, in aromatherapy Galbanum is mainly used for its nervine and anti-inflammatory properties, it is known to be balancing and harmonic.
In traditional medicine Galbanum also has a long history of use and has been known to be used as an antiseptic, antispasmodic, anti-flatulent, anti-seizure agent, for memory enhancement and for pain and inflammation.
Topically, it has also been used for inflammation, ulcers, wounds and skin conditions.
Through scientific investigation, many of these activities have been confirmed including antinociceptive, spasmolytic, antimicrobial, antihemolytic, hepatopotective, cardioprotective, antidiabetic and anti-inflammatory activities.
Galbanum- The Sweet Spice to Accompany Frankincense ✨
