(Ocimum tenuiflorum, Ocimum sanctum)
Other Names: Tulasi, Holy basil, Sacred basil
Tulsi is grown as an annual herb in temperate climates. The tulsi plant is pleasing to the eye, with an upright, open and branching form. The fragrance of the leaves is quite spicy, often resembling clove. The taste is excellent, especially when the dried leaves are brewed into tea. The flowers of purple or blue occur on multiple upright racemes.
Tulsi is used in ayurvedic remedies for common colds, headaches, stomach disorders, inflammation, heart disease, various forms of poisoning, and malaria. Traditionally, tulsi is taken in many forms: as an herbal tea, dried powder, fresh leaf, or mixed with ghee. For centuries, the dried leaves of tulsi have been mixed with stored grains to repel insects.
By seed. Sow lightly during spring, keep warm and moist. Germination takes 1 to 2 weeks.