Tulsi Leaves (Holy Basil)

Tulsi Leaves are the dried leaves of Ocimum sanctum, also called Holy Basil. They smell and taste of peppery warmth with a clear clove-like sweetness behind it, sharper and more astringent than sweet basil, and they brew a pale green-gold cup.

The plant holds an esteemed position in Ayurvedic tradition and in spiritual ritual, and is kept and honoured in Indian temples and religious ceremonies.

How to use it

Steep the leaves into aromatic herbal teas on their own or blended with other herbs, drop them into infused water, or add them to soups, stews and spice blends. They lift vegetarian dishes, sauces and spice pastes, and go into potpourris and essential oil blends. In Ayurvedic and Siddha practice they are a staple of herbal tonics and infusions. Technique tip: add them near the end of cooking, as the clove note is volatile and long simmering flattens it.

Details

Also known as

English: Holy Basil, Sacred Basil, Indian Basil, Tulsi, Elixir of Life; Sanskrit: तुलसी (Tulasi, Surasa, Vishnu Priya); Hindi: तुलसी (Tulsi); Urdu: تلسی (Tulsi); Arabic: ريحان مقدس (Rayhan Muqaddas), تولسي (Tulasi); Chinese: 圣罗勒 (Shèng luólè), 神圣罗勒 (Shénshèng luólè); Thai: กะเพราศักดิ์สิทธิ์ (Kaprao Sak Sit); Malay/Indonesian: Selasih India, Daun Tulasi; Tamil: துளசி (Thulasi); Bengali: তুলসী (Tulsī); Marathi: तुळस (Tulasa); French: Basilic Sacré; Spanish: Albahaca Sagrada; German: Heiliges Basilikum; Russian: Святой базилик (Svyatoy bazilik)