Tulsi is an aromatic shrub in the basil family Lamiaceae (tribe ocimeae) that is thought to have originated in north central India and now grows native throughout the eastern world tropics.
Kapoor Tulsi is popularly known as the Holy Basil to us. The sacred Tulsi plant that we adore, worship and respect at home is considered to be one of the plants with immense medicinal properties.
Ocimum tenuiflorum (synonym- Ocimum sanctum) is the scientific name of the Kapoor tulsi. Tulsi is a perennial, branched, fragrant, and erect herb having hair all over. Its leaves are nearly round and up to 5 cm long with the margin being entire or toothed.
Tulsi is further integrated into daily life through evening and morning rituals and other spiritual and purification practices that can involve ingesting its leaves or consuming tulsi tea.
The fragrance of the leaves is attractive-spicy and complex, resembling clove. It is used in Thai cuisine as a spice in stir-fries with meats and seafood with rice.
Kapoor Tulsi can be started indoors and transplanted into the garden after the last frost or sown directly into the soil. Maturity and Harvesting: Kapoor Tulsi plants typically reach maturity in about 60-90 days after sowing. You can begin harvesting leaves and stems once the plant has reached a height of 6-8 inches.
