Patchouli

Patchouli is an aromatic flowering perennial shrub that can reach a height of 3 feet. The opposing branches of the stems bear broad, aromatic leaves, which are generally oval-shaped and irregularly serrated. The leaves and stems are both heavily-haired. The long filaments of the tiny pale purple-to-white blooms are clustered in thick wooly spikes.

Patchouli is a tropical Asian plant that has been widely cultivated and used for millennia for its highly-prized essential oil. Its leaves are a source of essential oil, which is used as a scent in cosmetics, incense, and fragrances.

By using steam distillation, patchouli essential oil is extracted from the shade-dried leaves. Although patchouli is not the major aromatic principal in many of these goods, the oil is extensively utilized in the production of soaps, perfumes, detergents, cosmetics, and deodorants. Patchouli essential oil has potent fixative qualities and pleasant musky overtones that enhance other perfumes.

Apart from being a superhero in the perfumery world, it helps with various skin conditions (such as eczema, dermatitis, acne, and cracked skin), depression, stress, anxiety, headache, dandruff, and cold symptoms.

Patchouli is generally cultivated using its cuttings (partially wooden) in late winter or fall. They can also be started with seeds indoors in early spring or winter. It prospers in well-drained soil of neutral pH and partial shade. 

It is sensitive to dry conditions and requires a regular water supply to stay up and alive. It thrives in partial shade or dappled light so keep your patchouli pots on guarded windowsills. 

Patchouli seeds can take anywhere around three weeks to germinate. The plant grows at a pretty quick pace and in no time requires a little pruning to stay in the shape. 

It blooms in summer, producing white flowers that are comparatively less fragrant than its leaves. After pollination and fertilization, dry nutlets appear as fruits that bear seeds for the propagation of the life cycle.

The best time to harvest patchouli leaves is when their branches begin to turn moderately brown. Also, the plant starts to emit its signature aroma, indicating its readiness.

The large patchouli leaves are harvested using secateurs or sharp shears.

The large harvested leaves are splayed on the screens in a well-ventilated area, away from direct sunlight. After 1-2 weeks the leaves become crispy and they are ready to be used as incense or in potpourri. It can be stored in air-tight glass or aluminum containers to retain the fragrance.

Patchouli can be added to various medicinal preparations to seek its benefits.

• Tincture - Dried patchouli leaves can be formulated into a tincture by combining them with glycerin and alcohol.
• Tea - Add two to three teaspoons of crushed patchouli leaves to a cup of hot water and let it sit for 5 to 10 minutes to enjoy a fragrant tea.
• Salve – Patchouli oil is stirred in melted beeswax to form patchouli salve.
• Syrup - Fresh patchouli leaves are steeped in a hot sugar solution until it comes to room temperature to make a syrup.
• Infused oil - Mature patchouli leaves are topped with carrier oil (jojoba or almond oil) for a month. The plant material is then strained away and the oil is ready to be used.