TULSI KRISHNA

Ocimum sanctum

  • COMMON NAMES

    Tulsi, Holy Basil, Hot Basil, Tulasi

  • PLANT FAMILY

    Lamiaceae

    The Mint Family

  • NATIVE REGION

    Native to Southeast Asia.

  • HABITAT

    The plant prefers rich, dry to medium moisture, neutral drained soils in full sun.

  • CULTIVATION

    Perennial

  • PARTS USED

    Leaf

PREPARATION

PROPERTIES: Volatile oil & Flavonoids

FLAVOR PROFILE: Crisp & Bright

PAIRING: Other Tulsis, Teas, Vinegars

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping teaspoon per cup of hot water.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz honey; or 1 cup herb per 1 cup honey for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz vinegar; or 1 cup herb per 1 cup vinegar for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz spirit; or 1 cup herb per 1 cup spirit for a 1:1 ratio.

  • Dries quickly, air dry and do not apply additional heat to retain delicate volatile oil.