Holy basil, also known as tulsi, is a sacred plant native to India and used in Ayurvedic medicine. It has purple-hued serrated leaves and can be used in cooking and spice blends. It prefers tropical climates with lots of sun and well-amended soil. Gardeners should trim no more than 30% of the leaves at a time. When selecting holy basil, look for crisp leaves and refrigerate in water.
Holy basil is a cultivar of basil native to India, where it is used extensively in Ayurvedic medicine for a variety of health concerns. In India, holy basil is considered a sacred or sacred plant and is widely grown around Indian homes. In addition to being used in India, holy basil also appears in other Southeast Asian cultures, where it is used in cooking and traditional folk medicine. It can also be grown alongside Mediterranean basil, also known as sweet or European basil.
The scientific epithet for holy basil is Ocinum sanctum. It is also known as holy basil, Thai basil or tulsi. This annual plant grows to about knee height, with thick stems and serrated leaves with purple hues. The flowers are white to red, with some plants producing nearly purple flowers. Like other basils, holy basil has an intense aroma that increases every time the plant is brushed or mashed.
In the kitchen you can use both the leaves and the seeds of the sacred basil. The fresh leaves are often used to add zest and flavor to a range of dishes, including curries, and the seeds are used in spice blends in Southeast Asia. The seeds also contribute slightly to the thickening of thin watery sauces and are often used to bulk sauces in Thailand. Leaves and seeds can be eaten raw and fresh, dried or cooked, and some people like to chew the stems as a breath freshener.
This plant grows in tropical or semi-tropical climates, preferring spots with lots of sun and soil that has been well amended with compost or fertilizer and sheltered from the wind. Holy basil has moderate water needs, preferring moist, but not wet, soils, and it’s important to avoid splashing water on the leaves. If the leaves get wet, they burn and wrinkle.
Gardeners growing holy basil can trim the leaves as needed, though no more than 30 percent of the leaves should be removed at any one time if the plant is to survive. In its native climate, holy basil will die back slightly during the winter months but re-emerge in the spring. Cold climates generally kill the plant in fall and winter, so it’s a good idea to save the seeds in colder regions of the world for the purpose of growing holy basil the following year.
When selecting holy basil on the market, cooks should look for crisp leaves with no soft spots or areas of mold. Basil will keep best if it is lightly covered in plastic and placed in a cup of water under refrigeration.
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