Patchouli is a flowering plant in the family Lamiaceae, whose essential oil is often extracted for various commercial uses. The word “patchouli” is derived from Tamil words patchai (Tamil: பச்சை) or paccuḷi, meaning “green” and ellai (Tamil: இசை), meaning “leaf”.

Patchouli was first harvested in Tapak Tuan, Aceh, Indonesia, which then spread to the east coast of Sumatra and on to Java. Today, patchouli is extensively cultivated in several regions in Indonesia, such as Bengkulu, West Sumatra, North Sumatra, Nanggroe Aceh Darussalam, Lampung, West Java, Central Java, East Java, and other areas.

The fast-growing plant is popular in Indonesia because it is easy to care for. Patchouli thrives in warm, tropical regions where it can benefit from year-round warmth. Patchouli is available for harvest within 6 to 8 months after planting and three months after the first harvest. Most farmers perform rejuvenation on plants aged three years or older.

Source: Sorsillo

Patchouli oil contributes more than 50% of Indonesian essential oils export. Indonesia has the capacity to supply 90% of patchouli oil globally, based on data from the Indonesian Council of Essential Oils (Dewan Atsiri Indonesia) and the Indonesian Ministry of Industry. Indonesia exports approximately 1,200 - 1,500 tons of patchouli oil to several countries, including Singapore, the United States, Spain, France, Switzerland, and England. Patchouli oil is often used to produce fragrance, cosmetics, soap, and other commodities.

Patchouli oil has the medicinal properties needed to treat acne, athlete’s foot, chapped skin, dermatitis, eczema, fatigue, frigidity, hair care, insect repellant, oily skin, and stress. Waste produced after the distillation, such as leaf dregs and stems, can be used to make incense, mosquito coils, and compost. Besides, patchouli oil contains active ingredients that can serve as an insecticide.

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