Abstract
Patchouli (Pogostemon cablin (Blanco) Benth) is an aromatic bushy herb of the Family- Lamiaceae, commonly called the, “Mint or deadnettle family”. The crop is mainly cultivated for its oil used in the manufacture of perfumes, cosmetics, medicines, beverages and in bakery. The oil is a perfume by itself and is highly valued in perfumes, soaps, cosmetics and flavour industries. It is also used as a scent in products like paper towels, laundry detergents, and air fresheners. The new variety CIM-Utkrisht of Patchouli has been developed by CSIR-CIMAP through intensive breeding efforts for improved herb and essential oil yield coupled with high patchouli alcohol (110 litre oil./ha v/s 56 lit/ha and patchouli alcohol 43 % v/s 41% in the check). The variety has consistently recorded a higher biomass and oil yield with high patchouli alcohol content in the oil in the field evaluation trials. The potential dry leaves yield of this new variety is 63 q/ha and oil yield is 110 Lit/ha. This new variety also satisfies DUS criteria as it is morphologically distinct from other patchouli varieties and clearly identifiable by its broad, big, dark green to light purple leaves with g-curcumene (21-26%) and ar-curcumene (8 %) as unique aromatic constituents in the essential oil.
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