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Patchouli
Patchouli (also spelled patchouly or pachouli; /pəˈtʃuːli/; Pogostemon cablin) is a species of flowering plant in the family Lamiaceae, commonly called the mint or deadnettle family. The plant grows as a bushy perennial herb, with erect stems reaching up to 75 centimetres (30 in) in height and bearing small, pale, pink-white flowers.
It is native to the island region of Southeast Asia, including Sri Lanka, Indonesia, the Malay Peninsula, New Guinea, and the Philippines. It is also found in many parts of Nepal and North East India. Noted for its fragrant essential oil, it has many commercial uses and is now extensively cultivated in tropical climates around the world, especially in Asia, Madagascar, South America, and the Caribbean. As of 2023[update], global demand for patchouli oil is over 1,600 metric tons (1,600 long tons; 1,800 short tons) per year, of which over 90% is produced by Indonesia.
The word derives from the Tamil patchai (Tamil: பச்சை) or paccuḷi, meaning "green", and ellai (Tamil: இலை), meaning "leaf".
Patchouli grows well in warm to tropical climates. It thrives in hot, humid weather but not extended periods of direct sunlight. If the plant withers due to lack of water, it tends to recover quickly after rain or watering. Although rare, the seed-producing flowers are very fragrant and blossom in late autumn. The tiny seeds may be harvested for planting, but they are very delicate and easily crushed. Cuttings and grafts from the mother plant and subsequent rooting in loamy soil are the most common methods for propagation.
Extraction of patchouli's essential oil is by steam distillation of the dried leaves and twigs, requiring rupture of its cell walls by steam scalding, light fermentation, or drying. The main chemical component of patchouli oil is patchoulol, a sesquiterpene alcohol.
Leaves and twigs may be harvested several times a year. Some sources say the highest-quality oil is produced from fresh, share dried biomass distilled close to where they are harvested; others say that boiling the dried leaves and fermenting them for a period of time is best.
The heavy, strong, woody, and earthy scent of patchouli has been used for centuries in perfumes, and more recently in incense, insect repellents, chewing tobacco, and many alternative medicines.
Pogostemon cablin, P. heyneanus and P. plectranthoides are all cultivated for their essential oil, known as patchouli oil. Although there are some sub-varieties, the most common commercial varieties are native to the islands of Sumatra and Sulawesi in Indonesia.
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Patchouli AI simulator
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Patchouli
Patchouli (also spelled patchouly or pachouli; /pəˈtʃuːli/; Pogostemon cablin) is a species of flowering plant in the family Lamiaceae, commonly called the mint or deadnettle family. The plant grows as a bushy perennial herb, with erect stems reaching up to 75 centimetres (30 in) in height and bearing small, pale, pink-white flowers.
It is native to the island region of Southeast Asia, including Sri Lanka, Indonesia, the Malay Peninsula, New Guinea, and the Philippines. It is also found in many parts of Nepal and North East India. Noted for its fragrant essential oil, it has many commercial uses and is now extensively cultivated in tropical climates around the world, especially in Asia, Madagascar, South America, and the Caribbean. As of 2023[update], global demand for patchouli oil is over 1,600 metric tons (1,600 long tons; 1,800 short tons) per year, of which over 90% is produced by Indonesia.
The word derives from the Tamil patchai (Tamil: பச்சை) or paccuḷi, meaning "green", and ellai (Tamil: இலை), meaning "leaf".
Patchouli grows well in warm to tropical climates. It thrives in hot, humid weather but not extended periods of direct sunlight. If the plant withers due to lack of water, it tends to recover quickly after rain or watering. Although rare, the seed-producing flowers are very fragrant and blossom in late autumn. The tiny seeds may be harvested for planting, but they are very delicate and easily crushed. Cuttings and grafts from the mother plant and subsequent rooting in loamy soil are the most common methods for propagation.
Extraction of patchouli's essential oil is by steam distillation of the dried leaves and twigs, requiring rupture of its cell walls by steam scalding, light fermentation, or drying. The main chemical component of patchouli oil is patchoulol, a sesquiterpene alcohol.
Leaves and twigs may be harvested several times a year. Some sources say the highest-quality oil is produced from fresh, share dried biomass distilled close to where they are harvested; others say that boiling the dried leaves and fermenting them for a period of time is best.
The heavy, strong, woody, and earthy scent of patchouli has been used for centuries in perfumes, and more recently in incense, insect repellents, chewing tobacco, and many alternative medicines.
Pogostemon cablin, P. heyneanus and P. plectranthoides are all cultivated for their essential oil, known as patchouli oil. Although there are some sub-varieties, the most common commercial varieties are native to the islands of Sumatra and Sulawesi in Indonesia.