Many plants can be identified by their scent long before you catch sight of them. Others have a signature flavour that is easily recognised. Aroma and flavour are sensory characteristics that result from aromatic compounds – essential oils that are volatile at room temperature. Aromatic compounds are useful to plants in a variety of ways;  for example, they can attract the right pollinators, or be part of the defence system of the plant by deterring herbivores such as insect or mammals, or by inhibiting or suppressing the growth of microorganisms such as invading bacteria or fungi.

Aromatic compounds and their role in the interesting interactions between plants and their environment will be the subject of this guided walk in the Mt Coot tha Botanic gardens with Volunteer Guide Jankees van der Have.

Location: meet at the Visitor Information Centre.