The fast-growing, up to 1 m tall herb from the labiate family requires temperatures above 12°C. The fragrance of patchoili oil is typical and only develops during fermentation or steam distillation. The aroma increases with the age of the plant, especially when the leaves wither. Countries of origin: Burma, India and Malaysia.
The essential oil is used in aromatherapy, see patchouli oil, but also the dried patchouli leaves, folia patchouli, as tea.