Samples (100 g each) of E. dives and E. staigeriana frozen leaves were cut into 5 mm strips and subjected to steam distillation for 3 h using an indirect steam distillation apparatus with 600 ml of de-ionised water for each sample. The essential oil floating on the top of the condensed water was collected into a separation funnel
and then into a scintillation vial before being dried overnight in a desiccator and stored at 18 C.