Elsholtzia bodinieri

Elsholtzia bodinieri is a scent-leaf herb of the highlands of southwest China. In Yunnan, Dai, Bai, and Miao healers treat common colds with a tea of the aerial parts, prepared by steeping a few leaves or a small handful of fresh-herb in hot water; the “Yunnan Materia Medica” records this decoction for fever and chills among local practitioners. Across Guizhou, Hani and local Han practitioners use the plant as a bitter leaf for dysentery and as a stomachic, typically as a boiled decoction of aerial parts or leaves, per local materia medica surveys of highland herbs; farmers also steam the leaves into a fragrant poultice applied to swellings and bruises, noted by field ethnobotanists in the region. In Sichuan, Tibetan communities collect the herb from the “Xiangru” group and traditionally take an aromatic infusion for abdominal cramps and colic, a practice summarized in provincial pharmacopoeia monographs on Elsholtzia species.

Practical recipe: mild cold tea (15–30 minutes). Gather 15–20 g fresh aerial parts or 6–8 g dried aerial parts. Bring 300–400 mL water to a boil, then add the plant material; reduce to a gentle simmer for 10–12 minutes. Remove from heat, cover, and let steep an additional 5 minutes before straining. Drink warm, 1 cup as needed; for early-stage colds and mild fevers, 1–2 cups daily are usual in local practice. Avoid large doses or prolonged use in pregnancy; discontinue if gastrointestinal upset occurs.

Well-established constituents that match its aromatic and carminative reputation include α-pinene and other monoterpenes, eucalyptol (1,8-cineole), and the flavonoids apigenin, luteolin, and quercetin, documented for Elsholtzia bodinieri and close relatives; these compounds are known for spasmolytic, antispasmodic, and antibacterial activity consistent with the plant’s traditional use for cramps and colds.

Today, Elsholtzia bodinieri continues to be harvested seasonally and sold in regional markets as “香薷” (Xiangru) alongside other Elsholtzia species, while scientists are exploring its essential oils for respiratory and digestive indications.

Common products:
- Essential oil, obtained by hydrodistillation of the aerial parts (leaves, stems) of Elsholtzia bodinieri. The oil is a clear to pale yellow liquid with a fresh, citrus‑herbal odor.
- Dried herb, used as a flavoring and aromatic ingredient in culinary preparations.

Industrial and craft applications:
- The essential oil is incorporated into soaps, detergents and candle formulations for its volatile scent.
- Extracts have shown insecticidal activity against stored‑product insects and are investigated as a natural pesticide for grain protection.
- The herb is employed in craft projects as a natural aromatic filler in potpourri or sachet blends.

Food and beverages (non‑medicinal):
- The essential oil is used as a flavoring agent in alcoholic beverages, notably in certain craft liqueurs and herbal spirits.
- The dried herb serves as a culinary herb, adding a lemony‑peppery note to sauces, soups and meat rubs; it is used as a seasoning rather than as a functional additive.

Fragrance and cosmetics:
- Due to its high content of 1,8‑cineole, α‑pinene and camphor, the oil is valued in perfumery for fresh, green‑herbal accords.
- It is a component of fragrance blends for body lotions, shower gels and facial masks, typically at concentrations below 0.5 % (IFRA guidelines).

Properties relevant to use:
- The oil is dominated by 1,8‑cineole, α‑pinene and camphor, with minor limonene and linalool; the monoterpenic profile gives a citrus‑herbal aroma.
- Physical properties typical of monoterpenic essential oils (density ~0.88–0.92 g·cm⁻³, refractive index ~1.46–1.48, flash point >70 °C) support stable incorporation into fragrance formulations.
- High volatility and low viscosity facilitate spray‑drying and encapsulation for controlled release in cosmetics.

Standards and regulation:
- Essential oil quality conforms to ISO 11015 (Essential oils – General requirements) and ISO 6574 (Determination of essential oil content by hydrodistillation).
- Use in cosmetics complies with the International Fragrance Association (IFRA) standards on maximum permissible concentrations.
- For food flavoring, the oil may be listed under the EU Flavouring Regulation (EC) No 1334/2008 as a natural flavoring substance, subject to purity specifications.

Sustainability and sourcing:
- The species is harvested from wild populations in southwestern China; sustainable harvesting guidelines recommend limiting collection pressure and encouraging cultivation.
- Cultivation trials show a moderate oil yield (~0.4% w/w of fresh weight), offering a renewable source if scaled.
- Sustainable harvesting guidelines recommend limiting wild collection to a small proportion of the local population and promoting cultivation to reduce pressure on natural habitats.

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No reference genome is available on NCBI yet. We are constantly monitoring for new data.

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