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Pogostemon cablin (Blanco) Benth., Prodr. 12: 156 1848. (syn: Mentha auricularia Blanco; Mentha cablin Blanco; Pogostemon battakianus Ridl.; Pogostemon comosus Miq.; Pogostemon javanicus Backer ex Adelb.; Pogostemon mollis Hassk.; Pogostemon patchouli var. suavis (Ten.) Hook. f.; Pogostemon patchouly Pellet.; Pogostemon tomentosus Hassk.);
Tropical Asia as per WCSP;
China Southeast; Fiji; Hainan; Jawa; Lesser Sunda Is.; Malaya; New Guinea;
Philippines; Samoa; Sri Lanka; Sulawesi; Sumatera; Taiwan; Thailand; Tonga; Trinidad-Tobago; Vietnam as per Catalogue of Life; Patchouli [note 1] (Pogostemon cablin) is a species of plant from the genus Pogostemon. It is a bushy herb of the mint family, with erect stems, reaching around 75 centimetres (2.5 ft) in height and bearing small, pale pink-white flowers. The plant is native to tropical regions of Asia, and is now extensively cultivated in China, Indonesia, Cambodia, Myanmar, India, Maldives, Malaysia, Mauritius, Seychelles, Madagascar, Taiwan, Philippines, Thailand, Vietnam, South America and the Caribbean.The heavy and strong scent of patchouli has been used for centuries in perfumes and, more recently, in incense, insect repellents, and alternative medicines. The word derives from the Tamil patchai (Tamil: பச்சை) (green), ellai (Tamil: இலை) (leaf).[1] In Assamese it is known as xukloti. In Kannada it is known as Pachhethene.
Pogostemon cablin, P. commosum, P. hortensis, P. heyneasus and P. plectranthoides are all cultivated for their essential oil, known as patchouli oil.
Patchouli grows well in warm to tropical climates. It thrives in hot weather but not direct sunlight. If the plant withers due to lack of water, it will recover well and quickly after rain or watering. The seed-producing flowers are very fragrant and blossom in late fall. The tiny seeds may be harvested for planting, but they are very delicate and easily crushed. Cuttings from the mother plant can also be rooted in water to produce additional plants.
Extraction of patchouli’s essential oil is by steam distillation of the dried leaves,[2] requiring rupture of its cell walls by steam scalding, light fermentation, or drying. The main chemical component of patchouli oil is patchoulol, a sesquiterpine alcohol.
Leaves may be harvested several times a year and, when dried, may be exported for distillation. Some sources claim a highest quality oil is usually produced from fresh leaves distilled close to where they are harvested;[3] others that boiling the dried leaves and fermenting them for a period of time is best.[4]
(From Wikipedia on 21.6.17)
Pogostemon cablin (Blanco) Benth. : 2 posts by 2 authors. Attachments (2) Pogostemon cablin (Blanco) Benth. cultivated aromatic plant from Talagoppa area of Karnataka
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