Tulsi (Holy Basil)
Sacred herb with strong clove-camphor flavor, delicious in teas, pestos, and refreshing drinks
Storage
Store fresh stems in water like flowers, covering leaves with a plastic bag in the fridge. Dry well for long-term storage as herbal tea. Farm-fresh tulsi stays vibrant 7-10 days vs store-bought 3-4 days
Shelf Life
Fresh leaves: 7-10 days refrigerated; dried leaves: 1-2 years in airtight container
Flavor & Texture
Complex flavor with warm notes of clove, cinnamon, and camphor - much more intense than Italian basil but surprisingly versatile. Fresh leaves are tender with slight fuzziness; cooking mellows the intensity while keeping the unique spice notes.
Prep Tips
Wilt fresh leaves for one day before making tea to concentrate flavors. You often want to remove roody stems and flowering buds from the final dish for texture reasons.
How to Use It
- Brew into daily wellness tea (most popular use)
- Make aromatic pesto with nuts, garlic, and olive oil
- Add to vegetable and grain soups for complex flavor
- Muddle into lemonades and herbal cocktails
- Infuse into vinegar for interesting salad dressings
- Blend small amounts into green smoothies
- Dry leaves for year-round tea and seasoning supply
- Stir fresh leaves into rice dishes and curries
- Make cold-brewed herbal water
Tastes Great With
honey, lemon, ginger, cardamom, fennel seeds, ghee, garlic, nuts
Fun Fact
Called 'Queen of Herbs' in Ayurveda, tulsi is considered so sacred in Hindu tradition that it's often planted around temples and homes are blessed by its presence