Tulsi (Ocimum tenuiflorum or Ocimum sanctum) is a member of the Lamiaceae or mint family of plants, and is one of several species of the ocimum genus, which includes sweet basil, (Ocimum basilicum) and lemon basil (Ocimum citriodorum). A fragrant herb with a clove-like flavor, this heat-loving plant is easy to grow and has a variety of medicinal and practical uses.
Ocimum tenuiflorum is an upright, dense, woody shrub that grows to between 2 and 3 feet tall. Its square stems are purple, producing green and purplish, slightly hairy leaves that are oval, shiny and pointed. Pinkish-white flowers typically appear in the summer, although they may appear throughout the year in warm climates.
Tulsi is typically grown from seeds in indoor containers in the early spring. You can also sow seeds directly in a spring or summer garden. Place the seed just under the surface of the soil and press down firmly. Water and keep the soil warm until germination, which typically occurs within 2 to 3 weeks of planting. Tulsi plants perform well in pots or window pots, but space them about 1 to 2 feet apart to allow room to grow and to ensure adequate air circulation between plants.
Culture and Care
Tulsi is a heat-loving plant that grows year-round in U.S. Department of Agriculture plant hardiness zones 10 and 11. In these warm climates, tulsi can be grown as a perennial, but it may also be grown indoors or as an annual in colder climates. Tulsi plants prefer well-drained sandy loam soil and full sun. When growing indoors, a south-facing window will give your plant ideal exposure. This basil variety thrives in temperatures above 65 degrees Fahrenheit, and prefers moderate to high humidity. While tulsi plants like moisture, allow the soil to dry to the touch between watering. At each watering, saturate the soil until the water runs out of the bottom of the pot. Fertilize your tulsi plant every two weeks with a liquid fertilizer at a rate of one-half teaspoon of fertilizer per gallon of water. Use a balanced fertilizer with a nitrogen-phosphorous-potassium ratio of 15-15-15.
As a cooking herb, tulsi plants aren’t as commonly used as other basil varieties, but it is valued because of its spicy flavor, which is similar to that of cloves. Dried tulsi leaves are used in herbal tea and may be combined with other herbs. Tulsi leaves are used in tinctures, teas and decoctions to treat coughs, skin diseases and stomach upset. Tulsi has energy-enhancing qualities, which it shares with other plants that contain triterpenoids, such as ginseng and jiao-gu-lan. It is used as a tonic to protect against environmental toxins as well. Tulsi also contains antioxidants such as vitamins A and C, and calcium.