Tulsi: the holy basil of Ayurveda

In many Indian homes, a tulsi plant grows in a pot in the courtyard or on the balcony, tended every day. Tulsi is a sacred plant in Hindu tradition and one of the most loved herbs in Ayurveda.

The plant

Tulsi, or holy basil (Ocimum tenuiflorum), is an aromatic member of the mint family. It is different from the sweet basil used in Italian cooking. There are several types, including green-leaved Rama tulsi and purple-leaved Krishna tulsi. All have a warm, peppery, clove-like aroma.

Tulsi in Ayurvedic tradition

Ayurveda describes tulsi as pungent and bitter, light, dry and warming. It is said to balance kapha and vata. It is regarded as a rasayana and traditionally used to support respiratory health and resilience to everyday stress.

Its Sanskrit name, Tulasi, is often translated as “the incomparable one”.

How tulsi is traditionally used

Fresh leaves

Chewing a few fresh leaves in the morning is a simple daily ritual in many households.

Tulsi tea

The most popular way to enjoy tulsi is as tea. Steep a handful of fresh leaves, or a teaspoon of dried leaves, in just-boiled water for five minutes. Ginger, honey (added once the tea has cooled slightly) or a little black pepper are traditional additions.

Kadha

Tulsi is a key ingredient in kadha, a warming home brew of herbs and spices such as ginger, black pepper, cinnamon and clove, traditionally taken in the cooler months.

Supplements

Dried tulsi leaf powder is also available in capsules and is included in many herbal formulations.

Growing tulsi at home

Tulsi is easy to grow in a sunny spot. Water it regularly but do not let the soil stay soggy, and pinch out the flower spikes to encourage leafy growth.

Who should take care?

Tulsi tea is widely enjoyed. Speak to a doctor before taking concentrated tulsi supplements if you are pregnant or trying to conceive, take blood-thinning medication, or are due to have surgery.