Galbanum Ferula gummosa Family: Apiaceae

Return to herb list

Introduction

Galbanum, a perennial herb with a smooth, hollow stem and small white flowers, is native to the Middle East and Western Asia[.1,2  It is currently cultivated in Iran, Turkey, Afghanistan, and Lebanon.²  The whole plant contains a milky sap but the gum resin known as the galbanum of commerce comes from the base of the plant and the root.³  It is obtained by making incisions first in the base of the plant to let the resin exude then in the root.³  Through steam distillation, the resin of galbanum can produce a volatile oil which is colorless to pale yellow or olive with an earthy, woody aroma.^2,3  

History and Cultural Significance

Galbanum is mentioned in the Bible as one of the four ingredients in holy incense.⁴  Ancient Egyptians used it in incense, cosmetics, and embalming.²  Historically galbanum was used internally to treat indigestion, stomach cramps, hysteria, and as an expectorant.^3,5  Externally, the oil and resin were traditionally incorporated into pastes for healing skin inflammations, boils and wrinkles.^1,2  

Galbanum is rarely used in pharmaceuticals today, but is still used as an aromatic agent in the production of food and cosmetics,⁵  and is a particularly useful fixative in soaps, detergents, lotions, and perfumes.^2,5,6  In food products, galbanum and galbanum oil are used in beverages, frozen dairy products, candy, baked goods, gelatins, pudding, condiments, relishes, meat products, snack foods, and gravies.⁵  

Modern Research

Currently no clinical studies are available on the internal or external use of galbanum.

Future Outlook

Currently neither market statistics nor sustainability information exist for galbanum. F. gummosa market statistics, when reported, are combined with its close relative, F. asafetida.