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  • Herb overview

    Safety

    Non-toxic
    No known contraindications
    May interact with anticoagulant medication

    Sustainability

    Status: Lower risk
    Not assessed but subject to environmental changes

    Key constituents

    Patchoulol
    α-bulnesene
    α-guaiene

    Quality

    Native to Southeast Asia
    Widely cultivated in Indonesia
    Frequently adulterated

    Key actions

    Relaxant
    Anti-inflammatory
    Antifungal
    Antibacterial

    Key indications

    Sensory-emotional dysregulation
    Dissociation
    Lack of sexual desire

    Key energetics summary

    Neutral
    Sweet
    Dry
    Warm

    See below for discipline-specific energetics

    Preperation and dosage

    Inhalation: Diffuser; Essential oil:
    Internal: Infusion of dried leaves
    Topical: Massage oil, balm or cream

  • How does it feel?

    Inhaling or tasting this plant feels slightly hypnotic, deeply grounding and intensely relaxing. Its scent may be considered as divisive as Marmite: people either “love it or hate it” (1).

    Aroma

    The aromatic oil comes from the young leaves and shoots of the plant (2,3). It has a rich, spicy, animalistic, musky aroma: one could be forgiven for thinking, on first inhaling its scent, that the oil comes from the root of the plant, because it is so rich and earthy (2,3).

    Flavour

    Some flavour chemists describe patchouli as having a complex flavour profile, including notes of “damp soil, moss, tobacco, and a hint of dark chocolate”, largely attributable to its aromatic compounds: primarily sesquiterpenes and sesquiterpenols (4). Whilst it belongs to the Lamiaciae (mint) family, this is not a fresh green tasting plant — it has a persistent and tenacious darkness; an earthy character that contrasts strongly with many other plants in this family (4). Interestingly, the best time to harvest this herb is in the wet seasons of its native Southeast Asia — which may explain in part its damp energetic qualities, which are explored later (2).

    Patchouli Plants Leaves Pogostemon Cablin
    Patchouli (Pogostemon cablin)
    Patchouli (Pogostemon cablin)

    The taste of patchouli

    The below qualities are derived from organoleptic assessment.

  • Into the heart of patchouli

    Patchouli essential oil is broadly safe, and has a very high yield (1–3% or 1 kg of oil from 30–50 kg of dried herb) (4,10). It is understood to be simultaneously calming yet gently stimulating, which is why it creates a grounding yet non-sedative effect (2). During processing, the leaves are often left to ferment slightly prior to distillation, deepening its grounding aromatic notes, and longer distillation times (up to 20 hours) can improve the depth and intensity of the oil and its aroma (10).

    Considered energetically sweet, warm or neutral in traditional Chinese medicine (TCM), patchouli has an affinity for the elements of earth and water, helping nourish Heart and Kidney yin, strengthen the Spleen, and invigorate the Blood (2,10). This makes it useful in conditions where there is Qi-deficiency, which can include weakened immunity, loose stools, chronic anxiety or dissociation (2).

  • What practitioners say

    Skin healthIntegumentary system (skin)

    Traditional systems of medicine have shown patchouli to be effective in topical treatment of skin conditions such as dry, cracked skin; it is understood to both moisten tissue and regenerate skin elasticity (10). Aqueous, organic and essential oil extracts have been scientifically shown to be effective against multiple bacterial strains, mainly due to the high pogostone and (−)-patchoulol content (7,9). These constituents have very wide therapeutic effects against bacteria including E. coli, B. subtilis, S. aureus and E. aerogenes (7). Its anti-inflammatory venotonic actions make it effective for the treatment of varicose veins or phlebitis when used in topical blends (creams or oils) (2).

    Digestive system

    In modern Western aromatherapy or herbal practice, internal use of the essential oil is not usually recommended, so the dried leaves are used internally instead. When taken internally as an infusion or dried plant extract, patchouli has a relaxant action, alleviating both pain and stress, along with a restorative action on the gastrointestinal tract, improving inflammatory or dysbiotic conditions — since the digestive and nervous systems are intrinsically linked, its symbiotic combination of actions are especially helpful (2,7,10)

    Nervous system

    When inhaled, the essential oil can be helpful for those who are placing too much emphasis on their spiritual or psychic experiences and need to come back “down to earth” or “into their body” (12).

  • Patchouli research

    Patchouli (Pogostemon cablin)
    Patchouli (Pogostemon cablin)

    Patchouli alcohol restores gut homeostasis in irritable bowel syndrome with diarrhea through myosin Va-mediated neurotransmitter regulation

    This 2025 animal study observed the effect of patchouli alcohol (one of patchouli’s active constituents) on rats with IBS-D. The researchers identified that IBD-D typically involves dysregulated gastrointestinal motility, an imbalance of excitatory and inhibitory neurons, and much-reduced myosin Va expression in chronic restraint stress-induced IBS-D rats. The Patchouli alcohol treatment was found to significantly improve symptoms and restore the animals’ intestinal microbiota balance as well as the enteric nervous system homeostasis (13)

    Patchouli alcohol ameliorates depression-like behaviors through inhibiting NLRP3-mediated neuroinflammation in male stress-exposed mice

    A 2023 animal study investigated the effects of patchouli alcohol on male mice who were exposed to mild stress for four weeks, then administered intraperitoneally with patchouli alcohol at dosages between 10–40 mg once daily for three weeks. Results from neuroinflammation and behavioural analysis showed that patchouli alcohol alleviated depressive-like symptoms in the mice (14). However, this was inconclusive and in vivo randomised controlled trials should be conducted in humans before conclusions are drawn.

    Pogostemon cablin essential oil affects anxiety- and depressive-like behaviors and the gut microbiota in chronic unpredictable mild stress model rats

    A 2024 animal study researched both neurological impact and gastrointestinal microbiome changes in rats which had been exposed to chronic, unpredictable, mild stressors such as swimming tests, temperature changes or food/water deprivation,. They randomised the animals into four groups, and administered oral Pogostemon cablin essential oil once daily to several groups. The researchers found that serotonin (5-hydroxytryptamine, 5-HT) levels in the animals’ hippocampus had been decreased by the stressors but were restored by the patchouli essential oil administration.

    They also found beneficial changes to the animals’ gut microbiota, which had been negatively impacted by the stressors, suggesting that oral patchouli could be indicated for the alleviation of anxiety and depression-like behaviours; but clearly, human trials are needed to explore this assertion further (15).

  • Historical use of patchouli

    Throughout its native habitat and geographic range, particularly India and China, patchouli leaves, extracts and essential oil have (and continue to be) used for alleviating colds, headaches, fever, nausea and vomiting, diarrhoea, abdominal pains, or for treating insect and snake bites (7). TCM formulae like Baoji Pill and Houdan Pill contain patchouli for the treatment of inflammatory disorders (7).

  • Patchouli’s herbal actions

    Herbal actions describe therapeutic changes that occur in the body in response to taking a herb. These actions are used to express how a herb physiologically influences cells, tissues, organs or systems. Clinical observations are traditionally what have defined these actions: an increase in urine output, diuretic; improved wound healing, vulnerary; or a reduction in fever, antipyretic. These descriptors too have become a means to group herbs by their effects on the body — herbs with a nervine action have become the nervines, herbs with a bitter action are the bitters. Recognising herbs as members of these groups provides a preliminary familiarity with their mechanisms from which to then develop an understanding of their affinities and nuance and discern their clinical significance.

    Western actions

    Ayurvedic actions

    Chinese actions

  • Patchouli’s energetic qualities

    Herbal energetics are the description that herbalists have given to plants, mushrooms, lichens, foods and some minerals based on the direct experience of how they taste, feel and affect the body. All traditional health systems use these principles to explain how the environment impacts health, according to each of their philosophies and frameworks. These assessments of individual herbs, though they often do align, can differ from one another due to cultural differences regarding perspectives on how herbs taste versus their physiological effects. Find out more about traditional energetics in our article An introduction to herbal energetics.

  • What can I use patchouli for?

    Patchouli (Pogostemon cablin)
    Patchouli (Pogostemon cablin)

    Patchouli is an important aromatic plant in Southeast Asia, and traditional Chinese medicine documents a long history of its use as an oral liquid extract or in dried plant extract tablets (5–7). Today it is most commonly used and studied in its essential oil form, in the context of aromatherapy (5–7).

    Patchouli essential oil can be used to treat health conditions that span the nervous, circulatory, immune, musculoskeletal and digestive systems (3). In aromatherapy, it is valued for its ability to treat inflammatory fungal and bacterial skin conditions (for example, athlete’s foot, acne, cracked heels or eczema) without negatively impacting the skin’s own bacterial microbiome (2,8,9). It is insect-repellent, anti-inflammatory and reduces sympathetic nervous system activity when inhaled, leading to a calming effect (8). It is a circulatory tonic and can be applied in topical blends to treat varicose veins or phlebitis (3,9). It is both carminative and appetite regulatory, and useful in digestive conditions where regulation and astringency is needed (3).

    Emotionally and psychologically, it indicated for those who feel anxious, insecure, or disconnected from events or themselves (10). It is relaxant and especially useful in conditions where overstimulation occurs, or where there are challenges with sensory processing and/or integration, or sensory-emotional dysregulation — this can include conditions like ADHD, visual or hearing conditions, proprioception or vestibular challenges, and dysregulated interoception (internal cues that signal hunger, thirst or temperature, since it can reduce hyperfunctioning of key areas of the brain (10,11).

    As such people with ADHD, autism, PTSD, dissociative disorder, sensory integration disorder, and dyslexia may all find this oil of particular benefit (10).

    Traditionally, it is considered a key aphrodisiac herb; it can improve sexual interest or inhibition through its relaxant properties (2,3,10).

  • Did you know?

    Patchouli’s name comes from the Tamil: patchai, meaning green, and ilai, meaning leaf.

  • Botanical description

    A shrub-like and perennial green, leafy plant growing up to 1 metre in height.

    The plant has strongly fragrant leaves with opposite leaves along a branched stem.

    Leaves are oval and irregularly toothed.

    Stems and leaves are both hairy. When flowering, it has small purplish-white flowers (16).

  • Common names

    • Patchouli 
    • Pachillai (Tamil)
    • Guang huo xiang (Chinese)
    • Nilam (Indonesian) (2,10,17)

  • Habitat

    Patchouli is native to Tropical Southeast Asia, including Sri Lanka, Jawa, Lesser Sunda Islands, Malaya, New Guinea, Philippines, Sulawesi and Sumatera. It has been introduced to parts of China as well as Fiji, Germany, Hainan, Samoa, Taiwan, Thailand, Tonga, Trinidad-Tobago and Vietnam.

  • How to grow patchouli

    Patchouli will grow in warm, damp climates and in fertile, well-draining soil. It prefers full to partial sun and can be grown from cuttings (16,18).

  • Herbal preparation of patchouli

    • Infusion
    • Essential oil (diluted in base oil, cream or salve)
    • Essential oil (Inhalation) (2,8–10)

  • Plant parts used

    Leaves (often fermented before distillation into essential oil) (8,10)

  • Dosage

    • Infusion of dried herb: There is no verifiable source that states a consensus on dosage but commercial suppliers of patchouli leaves recommend between 1–5 g of the dried herb per 250 ml of boiled water, infused for several minutes. However, these are not medicinal guidelines (19–21).
    • Topical use: 2–4% of EO diluted in base oil, cream or salve (8,10)
    • Inhalation: 2–3 drops of EO in water for a diffuser (10)

  • Constituents

    Principal aromatic compounds:

    • Sesquiterpene alcohols: (-)-patchoulol (patchouli alcohol) (17.5 >32.3%)
    • Sesquiterpene hydrocarbons: α-bulnesene (8.7-20.7%), α-guaiene (8.8-15.3%) (22,23)

  • Patchouli recipe

    Grounding body–mind inhalation blend

    An aromatherapeutic essential oil blend to restore connection between the mind and body.

    Ingredients

    • 3 drops patchouli (Pogostemon cablin) essential oil
    • 1 drop cedar Atlas (Cedrus atlantica) essential oil
    • 2 drops petitgrain (Citrus x aurantium var. amara) essential oil

    How to make a patchouli inhalation

    Add the essential oils directly to a diffuser containing water to scent a room, or drop them onto the wick of an inhaler stick, and gently inhale as needed.

Essential oils for restful sleep

Essential oils for restful sleep

  • Safety

    The essential oil of patchouli is low-risk in terms of its allergenic impact (2,8,10,22). It does not have a maximum dermal use dilution recommendation (22).

    Caution is advised when taking this herb or its oil alongside anticoagulant medications or undergoing major surgery, and in cases of haemophilia and other bleeding disorders, since it may inhibit blood clotting due to its antiplatelet activity, which is attributed to its α-bulnesene content (22).

  • Interactions

    Anticoagulant medications (22)

  • Contraindications

    Haemophilia and other bleeding disorders. No other known contraindications (2,8,10,22).

  • Sustainability status of patchouli

    Pogostemon cablin has not been assessed by The IUCN Red List of Threatened Species (IUCN) (24). Species+ does not have any data for this species (25). 

    Patchouli is a commercially important plant and is farmed across its native range, since it is highly prized by the perfume industry as well as by aromatherapy. Large corporations invest in sustainable production of the oil (26,27). However, a 2025 scientific study on risk management in the sustainable patchouli supply chain in Indonesia identified key sustainability risks with essential oil production to be the use of wood as distillation fuel, limited innovation, restricted access to business capital, a lack of organised farming networks, and a lack of organic fertiliser production (28). 

    Furthermore, the plant is subject to drought stress which affects both propagation and oil yield; this is on the rise due to climate warming, so studies are being conducted into the development of regeneration protocols that harness gene expression, enhancing specific transformation frequencies (29)

    Read our article on Herbal quality & safety: What to know before you buy and Sustainable sourcing of herbs to learn more about what to look for and questions to ask suppliers about sustainability.

  • Quality control

    Patchouli is subject to persistent adulteration in the supply chain (10,22) so care must be taken to source high-quality 100% pure essential oil. Interestingly, whereas many essential oils degrade in quality over time, patchouli’s aroma often improves over time — a phenomenon that has been compared to fine wine (17).

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Aromatic
An ‘aromatic’ remedy, high in volatile essential oils, was most often associated with calming and sometimes ‘warming’ the digestion. Most kitchen spices and herbs have this quality: they were used both as flavouring and to ease the digestion of sometimes challenging pre-industrial foods. Many aromatics are classed as ‘carminatives’ and are used to reduce colic, bloating and agitated digestion. They also often feature in respiratory remedies for colds, chest and other airway infections. They are also classic calming inhalants and massage oils, and are the basis of aromatherapy for their mental benefits.
Astringent
The astringent taste you get with many plants (the most familiar is black tea after being stewed too long, or some red wines) is produced by complex polyphenols such as tannins. Tannins are used in concentrated form (e.g. from oak bark) to make leather from animal skins. The process of ‘tanning’ involves the coagulation of relatively fluid proteins in living tissues into tight clotted fibres (similar to the process of boiling an egg). Tannins in effect turn exposed surfaces on the body into leather. In the case of the lining of mouth and upper digestive tract this is only temporary as new mucosa are replenished, but in the meantime can calm inflamed or irritated surfaces. In the case of open wounds tannins can be a life-saver – when strong (as in the bark of broadleaved trees) they can seal a damaged surface. One group of tannins, the reddish-brown ‘condensed tannins’ are procyanidins, which can reduce inflammation and oxidative damage.
Bitter
Bitters are a very complex group of phytochemicals that stimulate the bitter receptors in the mouth. They were some of the most valuable remedies in ancient medicine. They were experienced as stimulating appetite and switching on a wide range of key digestive functions, including increasing bile clearance from the liver (as bile is a key factor in bowel health this can be translated into improving bowel functions and the microbiome). Many of these reputations are being supported by new research on the role of bitter receptors in the mouth and elsewhere round the body. Bitters were also seen as ‘cooling’ reducing the intensity of some fevers and inflammatory diseases.
Bland
Blandness refers to a mild, plain, non-stimulating taste and an energetic action that neither irritates nor strongly activates physiological processes. In traditional Chinese medicine, bland substances gently drain dampness and promote urination, relieving excess fluid whilst also preserving qi and yin. Western traditional medicine similarly associates healing with bland substances that avoid extremes of heat or cold and promote restoration of balance. Blandness signifies regulation by supporting elimination and normal tissue function without forceful stimulation, helping to create a gentle and balanced state of homeostasis.
Cooling
Traditional ‘cold’ or cooling’ remedies often contain bitter phytonutrients such a iridoids (gentian), sesiquterpenes (chamomile), anthraquinones (rhubarb root), mucilages (marshmallow), some alkaloids and flavonoids. They tend to influence the digestive system, liver and kidneys. Cooling herbs do just that; they diffuse, drain and clear heat from areas of inflammation, redness and irritation. Sweet, bitter and astringent herbs tend to be cooling.
Hot

Traditional ‘hot’ or ‘heating’ remedies, often containing spice ingredients like capsaicin, the gingerols (ginger), piperine (black or long pepper), curcumin (turmeric) or the sulfurous isothiocyanates from mustard, horseradish or wasabi, generate warmth when taken.

In modern times this might translate as thermogenic and circulatory stimulant effects. There is evidence of improved tissue blood flow with such remedies: this would lead to a reduction in build-up of metabolites and tissue damage.

Heating remedies were used to counter the impact of cold, reducing any symptoms made worse in the cold.

Mucilaginous
Mucilages are complex carbohydrate based plant constituents with a slimy or ‘unctuous’ feel especially when chewed or macerated in water. Their effect is due simply to their physical coating exposed surfaces. From prehistory they were most often used as wound remedies for their soothing and healing effects on damaged tissues. Nowadays they are used more for these effects on the digestive lining, from the throat to the stomach, where they can relieve irritation and inflammation such as pharyngitis and gastritis. Some of the prominent mucilaginous remedies like slippery elm, aloe vera and the seaweeds can be used as physical buffers to reduce the harm and pain caused by reflux of excess stomach acid. Mucilages are also widely used to reduce dry coughing. Here the effect seems to be by reflex through embryonic nerve connections: reduced signals from the upper digestive wall appear to translate as reduced activity of airway muscles and increased activity of airway mucus cells. Some seed mucilages, such as in psyllium seed, flaxseed (linseed) or guar bean survive digestion to provide bulking laxative effects in the bowel. These can also reduce rate of absorption of sugar and cholesterol.
Neutral
Neutral herbs are characterised as by balanced temperature and energetics — neither warming nor cooling, nor strongly dispersing nor consolidating, and are, therefore, used across a wide spectrum of constitutional and pathological states. In Chinese medicine, this level, calm quality supports the centre, and gently strengthens digestion, regulates fluids, and resolves damp without provoking too much heat or cold. In Western medicine, neutral herbs are regarded as equal in relation to hot/cold or damp/dry and capable of maintaining a state of equilibrium. Neutral herbs can be seen as moderating reactivity, and supporting homeostasis rather than forcing change.
Pungent
The pungent flavour refers to the powerful taste of hot spices including mustard (Brassica spp.), ginger (Zingiber officinale), horseradish (Amoracia rusticana), chilli (Capsicum spp.), and garlic (Allium sativum). These herbs act to enliven and invigorate the senses, and they often also have heating qualities. Unlike other tastes, the effect is not linked to a specific receptor on the tongue and instead acts through direct irritation of tissues and nerve endings. Energetically, pungent herbs are known to disperse energy (qi) throughout the body. Pharmacologically, pungent herbs dry excess moisture and mucus, as well as stimulate digestion and metabolism.
Resinous
Resins are most familiar as tacky discharges from pine trees (and as the substance in amber, and rosin for violin bows). They were most valued however as the basis of ancient commodities like frankincense and myrrh (two of the three gifts of the Three Wise Men to the baby Jesus) and getting access to their source was one benefit to Solomon for marrying the Queen of Sheba (now Ethiopia). Resins were the original antiseptic remedies, ground and applied as powders or pastes to wounds or inflamed tissues, and were also used for mummification. With alcohol distillation it was found that they could be dissolved in 90% alcohol and in this form they remain a most powerful mouthwash and gargle, for infected sore throats and gum disease. They never attracted much early research interest because they permanently coat expensive glassware! For use in the mouth, gums and throat hey are best combined with concentrated licorice extracts to keep the resins in suspension and add extra soothing properties. It appears that they work both as local antiseptics and by stimulating white blood cell activity under the mucosal surface. They feel extremely effective!
Salty
The salty flavour is immediately distinctive. A grain dropped onto the tongue is instantly moistening and a sprinkle on food enkindles digestion. This easily recognisable flavour has its receptors right at the front of the tongue. The salty flavor creates moisture and heat, a sinking and heavy effect which is very grounding for the nervous system and encourages stability. People who are solid and reliable become known as ‘the salt of the earth'.
Sharp
The sharp taste of some fruits, and almost all unripe fruits, as well as vinegar and fermented foods, is produced by weak acids (the taste is generated by H+ ions from acids stimulating the sour taste buds). Sour taste buds are hard-wired to generate immediate reflex responses elsewhere in the body. Anyone who likes the refreshing taste of lemon or other citrus in the morning will know that one reflex effect is increased saliva production. Other effects are subjective rather than confirmed by research but there is a consistent view that they include increased digestive activity and contraction of the gallbladder.
Sour
The sour taste occurs because of the stimulation of hydrogen ions which trigger the sour taste receptors on the tongue. The more acidic a substance, the more hydrogen ions will be released. The sour taste comes from acidic substances including citrus, fermented foods, tannins, and vinegars. Sour foods and herbs absorb excess moisture, whilst also increasing the production of saliva. Energetically, sour substances tonify the lungs, playing a role in disease prevention. Excessive use, however, can result in malabsorption of nutrients. Examples of sour herbs include, rosehips (Rosa canina), raspberry (Rubus idaeus), rhubarb (Rheum palmatum), schisandra (Schisandra chinensis), hawthorn (Crataegus monogyna) and ginkgo (Ginkgo biloba).
Sweet
In the days when most people never tasted sugar, ‘sweetness’ was associated with the taste of basic foods: that of cooked vegetables, cereals and meat. In other words sweet was the quality of nourishment, and ‘tonic’ remedies. Describing a remedy as sweet generally led to that remedy being used in convalescence or recovery from illness. Interestingly, the plant constituents most often found in classic tonics like licorice, ginseng are plant steroids including saponins, which also have a sweet taste.
Umami
The umami taste was originally discovered in 1985 in Japan and is directly translated from the Japanese as a ‘pleasant savoury taste’. It is referred to as the ‘fifth taste’ and is a salty, rich, and meaty flavour. The umami flavour is produced by amino acids (glutamic acid and aspartic acid) found in many food and plant sources including tomatoes, mushrooms, seaweeds and soy-based foods. Umami foods can improve nutritional absorption and digestion as there are also umami receptors in the gut as well as the mouth. Examples of umami herbs include green tea (Camellia sinensis), reishi (Ganoderma lucidum), nettle (Urtica dioica), cordyceps (Ophiocordyceps sinensis), shitake (Lentinula edodes) and bladderwrack (Fucus vesiculosus).

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