Tulsi is closely related to sweet basil (pictured).
Tulsi (Ocimum tenuiflorum, formerly Ocimum sanctum) is an aromatic herb also referred to as holy basil or sacred basil. This woody shrub is native to India, where it has been held in high regard as both an herbal medicine and a religious symbol. It is a member of the Ocimum genus, which also includes the better-known culinary spices sweet basil (Ocimum basilicum), Thai basil (Ocimum basilicum thyrsiflora) and lemon basil (Ocimum citriodorum).
Description
Tulsi is a handsome plant frequently grown as an ornamental. It forms a dense, compact, many-branched bush reaching heights of 2 to 3 feet. Its stems are square and deep purple in color. Its green leaves are large, slightly pointed, oval-shaped and shiny, with visible veins. They are somewhat more leathery than the leaves of other basil species. Flowers appear throughout the year on tall, erect stalks. These delicate, double-lipped blooms resemble those of sweet basil. They range in color from light purple to pink, and give way to nutlets enclosed in a dry, papery membrane. These nutlets may be replanted to propagate additional plants.
Growing Conditions
Tulsi plants flourish in full sun.
Heat-loving tulsi is hardy year-round outdoors in United States Department of Agriculture Growing Zones 9 to 11, a region encompassing the southernmost reaches of Florida, Louisiana, Texas, Arizona and California, as well as much of Mexico. In these conditions, it may be grown as a perennial, whereas in colder climates it makes a lovely summer annual. This plant also lends itself to growing in pots that may be brought indoors in the winter. In all seasons, tulsi requires full sun. When brought indoors, it should be placed near a south or southwest-facing window to get maximum sun exposure. Tulsi enjoys being watered thoroughly and drying out completely between waterings. Well-drained sandy loam is its soil of choice.
Historical Use and Religious Significance
In India, tulsi is associated with the god Vishnu.
In its native India, tulsi is considered to be sacred to the god Vishnu. In this context, prayer beads are fashioned from the hollow stems of the hallowed herb. Tulsi is also widely utilized in traditional Indian folk medicine. It has been used for its purported expectorant and anti-inflammatory properties, and to relieve coughs, chest colds and pain in the sides. To relieve catarrh, the juice of tulsi leaves has been mixed with black pepper. In his book "Indian Herbal Remedies", C.P. Khare records the historical use of tulsi in India to cure such afflictions as vomiting, indigestion, bronchial infections, lung infections, chronic skin diseases and conjunctivitis.
Culinary Use
Holy basil is widely used in the cuisine of Thailand.
Tulsi is not as popular as sweet basil, Thai basil and lemon basil as a cooking ingredient in the West. Its leaves bear a complex, spicy flavor similar to that of cloves. When dried, they can be brewed to make a warm, enticing herbal tea. In Thailand, where tulsi is known as Bai Gkaprow, this herb is added along with garlic, fish sauce and chili peppers to simple stir-fries. Bai Gkaprow also typifies the flavor of traditional pad kee mow (meaning "drunken stir fry"), which is a hot and spicy dish meant to be accompanied by beer or rum-based beverages.
Tags: sweet basil, basil Ocimum, basil Ocimum basilicum, brought indoors, India tulsi, lemon basil, native India