Kingdom : Plantae Division : Magnoliophyta Class : Magnoliopsida Order : Lamiales Family : Lamiaceae Genus : Ocimum Species : O. tenuiflorum Scientific Name : Ocimum
Sanctum
"The Queen of Herbs"
- is the most sacred
herb of India. Tulsi
(Ocimum sanctum),
although also known
as Holy Basil, is a
different plant from
the pesto variety of
Basil (Ocimum
basilicum). Tulsi
has been revered in
India for over five
thousand years, as a
healing balm for
body, mind and
spirit, and is known
to bestow an amazing
number of health
benefits. ORGANIC
INDIA is pleased to
offer Organic Tulsi,
for the first time,
as a
stress-relieving,
energizing and
delicious tea. For
our ORGANIC INDIA
Tulsi Tea Collection
we utilize a
proprietary
combination of 3
varieties of Tulsi:
Rama Tulsi (Ocimum
sanctum), Krishna
Tulsi (Ocimum
sanctum) and Vana
Tulsi (Ocimum
gratissimum). Each
variety lends its
own distinct and
characteristic taste
that contributes to
the delicious flavor
and aroma of our
blend.
Spice Description
There are many
different types of
basil, however the
succulent,
large-leaved, sweet
basil is by far the
most popular variety
for culinary use.
Basil's refreshing,
clove and anise-like
aroma conjures p
memories of summer,
hardly surprising
when one considers
how this
warmthloving annual
thrives in the heat
and expires with the
first chills of
winter. Sweet basil
plants grow to
around 20 in. (50
cm) high and even
more in ideal
conditions. The
stems are tough,
grooved and square
with dark-green,
oval, crinkly leaves
from 1 in. (30 mm)
to 4 in. (100 mm)
long. The tiny,
white, long-stamened
flowers should be
nipped off to
prevent the plant
from going to seed
and finishing its
life cycle. This
will also encourage
thicker foliage and
hence more abundant
harvests for the
basil-loving cook.
The taste of sweet
basil is far less
pungent than the
permeating, heady
aroma of the freshly
picked leaves would
suggest, thus large
quantities can be
used with safety.
Dried sweet basil
leaves are quite
different from the
fresh, and although
the fragrant,
fresh-smelling top
notes disappear upon
drying, a
concentration of
volatile oils in the
cells of the
dehydrated leaves
give a pungent clove
and allspice
bouquet. This is
matched by a faint
rninty, peppery
flavor that is ideal
for long, slow
cooking.
Other varieties of
basil are bush basil
which has small
leaves 1/3 -1/2 in.
(10-15 mm) long. It
grows to about 6 in.
(150 mm) high and
the foliage has a
less pungent aroma
and lower
flavor-strength than
sweet basil. The two
types of purple
basil, serrated
leaved 'purple
ruffle' and the
smoother 'dark opal
basil' mainly grown
for decorative
purposes, have a
mild pleasing flavor
and look attractive
in salads and as a
garnish. 'Hairy
basil' or 'Thai
basil' has slender
oval leaves with
deep serrations on
the edges and a more
camphorous aroma
than sweet basil.
Although the seeds
of this variety
(referred to as
subja in India) have
no distinct flavor,
they swell and
become gelatinous in
water and are used
in Indian and Asian
sweets, drinks and
as an appetite
suppressant.
Holy basil or tulsi
as it is called in
India, has
mauve-pink flowers,
is perennial and is
lightly lemon
scented. Cinnamon
basil has a distinct
cinnamon aroma, with
long, erect flower
heads. It is also an
attractive plant and
its leaves
complement Asian
dishes. The
perennial camphor
basil (O.
kilimanscharicum) is
not used in cooking,
but its distinctive
camphorous aroma
makes it a pleasant
decorative herb to
have in the garden.
Holy Basil in
Ayurveda
A herb that has had
a long and strong
association with
ayurveda is the Holy
basil. The herb has
a long history as a
medicinal as well as
traditional Indian
household herb,
dating back more
than 4000 years.
Most traditional
Indian homes have at
least one plant of
Holy basil growing
in their yard, which
they use for both
medicinal as well as
religious purposes.
Basically a tropical
herb, Holy basil has
a strong pungent
taste and a
distinctive sweet
aroma that makes it
a favorite for
various culinary
preparations as
well. However, we
will limit our
discussion in this
article to the
medicinal aspects of
the herb.
Habitat and Growing
Conditipons :
tropical, much
branched, annual
herb, up to 18
inches tall; it
grows into a low
bush. The tulsi or
holy basil
considered sacred by
the Hindus, has
small leaves with a
strong smell and
purple flowers.
Grows in full sun /
partial shade, well
drained soil. This
plant is originally
from India.
Basil's pervading,
clove-like aroma
makes it such an
ideal complement to
tomatoes that it is
often referred to as
'the tomato herb'.
It is interesting to
note how flavors
across the herb and
spice spectrum can
have similar
attributes, and it
is often these
degrees of
commonality that
give us an
indication of the
breadth of uses they
can encompass.
Cloves also happen
to go well with
tomatoes and there
are many
commercially made
tomato sauces and
canned foods such as
Scandinavian
herrings with
tomato, that contain
either cloves or the
very clove-tasting
spice, allspice.
Basil also
complements other
vegetables such as
eggplant, zucchini,
squash and spinach.
When added within
the last half an
hour of cooking,
basil enhances the
flavor of vegetable
and legume (split
peas, lentil) soups.
Most salads,
especially those
with tomato, benefit
greatly from the
addition of fresh
basil.
Basil goes well with
poultry when used in
stuffing, is
included in soups
and stews and added
to sauces and
gravies. Fish
brushed with olive
oil, dusted with
freshly ground black
pepper, wrapped in
foil with a few
basil leaves and
barbecued, is a
simple and effective
way to enjoy this
versatile herb.
Basil is used in
pâtés and terrines,
where its volatile
notes will help
counteract the
richness of liver
and game. A tasty
vinegar to have on
hand for making
salad dressings is
made by placing a
dozen or more fresh,
washed basil leaves
in a bottle of white
wine vinegar and
leaving it for a few
weeks.
There are countless
species of basil -
Richters' catalogue
lists 37 - but the
enduring winner in
the kitchen is Sweet
Basil (Ocimum
basilicum), with its
close relative
Genovese Basil being
preferred for pesto.
Pesto, the ultimate
basil experience, is
made from basil,
parmesan cheese,
pine nuts, garlic,
salt and oil and is
one of the most
effective ways to
store and use basil.
Pesto can be the
basis of a quick
meal when tossed
through freshly
cooked pasta and is
an excellent spread
on fresh crusty
bread, topped with
slices of fresh
tomato and washed
down with a glass of
good Shiraz.
The lemon basils,
with their citrus
tang, are excellent
for desserts, soups,
tea, lemonade and
for cooking with
fish and chicken.
Asian cultures have
their own species
and uses of basil.
Fancy purple or opal
basil adds
herbaceous character
to stir-fries and
stocks all over
Thailand. A
chiffonade of fresh
leaves can perk up
Asian soups, and
frequently flowering
buds that show
particular pungency
are used to impart
impressively strong
herbal character.
With the Asian
affinity for unusual
textures, there is
even a coconut-based
drink with black
basil seeds for a
slight peppery kick.
Cinnamon Basil does
not cook well, but
contributes an
interesting piquancy
to stewed tomatoes.
Thai basil, with its
pronounced
anise-licorice aroma
and flavoury is
excellent with green
curries and stir-fry
dishes.
Basil leaves are
best used whole or
torn; most cooks
advising against
cutting the leaves
with a knife, as
this tends to
dissipate the aroma.
To make dried basil
taste a little
closer to fresh when
putting on grilled
tomatoes, zucchini
or eggplant, mix 1
tsp (5 mL) of basil
with 1/2 tsp (2 mL)
each of lemon juice,
water and oil and
1/8 tsp (0.5 mL) of
ground cloves. Let
stand for a few
minutes, then spread
onto halved tomatoes
or slices of
eggplant before
grilling.
Preparation and
Storage
Avoid buying fresh
basil that is wilted
or has black marks
on the leaves.
Bunches of fresh
basil may be frozen
and stored
successfully for a
few weeks.The best
method is to place a
small bunch in a
clean plastic
supermarket bag,
blow some air in to
inflate it, and
place in the freezer
where it will not be
squashed.You will
find it quite
convenient to then
nip offjust a few of
these frozen leaves
when they are
required. Another
effective way to
preserve basil is to
pick the larger
leaves, wash and dry
them and then place
each leaf in a
wide-mouthed shallow
jar, sprinkling a
little salt on each
leaf as you stack
them up in the
container. Fill the
jar with olive oil
so all leaves are
covered, screw the
lid on firmly and
keep in the
refrigerator.
Depending upon the
quality of the fresh
leaves, basil stored
this way should last
up to three months
before any
blackening occurs.
Dried basil is dark
green in color and
is readily available
from food stores,
however as for all
other dried herbs,
only buy dried basil
in good quality
packaging to retain
maximum flavour and
store in a cool dark
place.
Tulsi Medicinal
Uses:
Regular use of this
medicine for cough,
cold, chronic or new
catarrh, nausea,
cold by birth,
respiratory problem,
pain in the eyes and
head, low or high
blood pressure, hear
disease, acidity,
constipation, gas,
weakness of the
kidneys, stones,
deficiency of
vitamin A or C and
the diseases caused
thereby, skin
diseases, fever.
Jaundice:
Basil is the best
medicine for
jaundice. Take ten
basil leaves with
10gm of radish juice
and consume 10gm
with jaggery
regularly for one
month thrice daily
in jaundice.
Piles:
Eat three to five
basil leaves
everyday. Put five
basil leaves in
drinking water
before half an hour.
This helps in piles.
Grind the basil
leaves and apply the
lep on the
haemorrhoids. And
half a piece of
camphor in this
paste and avoid hot
and spicy food
items. Restrict sour
food items totally
for complete relief.
Cold:
Take 7 holy basil
leaves, 5 cloves and
boil in one glass of
water. Make pieces
of holy basil leaves
and cloves before
boiling them in
water. When the
water reduces to
half then add rock
salt and drink it
hot. After drinking
this decoction cover
the body with
clothes and let it
sweat. Temperature
becomes normal
instantly and is
also good in cold,
catarrh and fever.
This medicine can be
taken twice or
thrice in day
depending on the
severity of the
problem.
If the small
children catch cold
and phelgm then give
ginger juice or holy
basil juice with 5
to 7 drops of honey
for instant relief.
Stomachache:
Basil leaves helps
in stomachache.
Consuming one spoon
each of basil and
ginger juice helps
in cramps and
stomachache.
Stomach Worms:
Heat the basil and
ginger juice and
take one spoon for
two days at an
interval of three
hours to reduce
stomach worms, they
are evacuated with
stools.
Acidity:
Make a powder out of
flower of basil,
skin of neem, small
pipal and black
pepper and take
three gm of this
powder on empty
stomach to help in
acidity. This helps
in fighting the
disease.
Thickening the
sperm:
Basil helps in
seminal problems,
take 50gm each of
basil seeds and
sugar candy and take
2.5 gm of this
powder with milk
every morning. If
the basil seeds are
not available then
basil roots can be
taken with sugar
candy. The basil
roots are also
beneficial for
strengthening and
thickening the sperm
and bring back the
masculinity.
History
Prof Shrinivas Tilak,
who teaches Religion
at Concordia
University, Montreal
has made this
historical citation:
In a letter written
to 'The Times,'
London, dated May 2,
1903 Dr George
Birdwood, Professor
of Anatomy, Grant
Medical College,
Mumbai said, "When
the Victoria Gardens
were established in
Bombay, the men
employed on those
works were pestered
by mosquitoes. At
the recommendation
of the Hindu
managers, the whole
boundary of the
gardens was planted
with holy basil, on
which the plague of
mosquitoes was at
once abated, and
fever altogether
disappeared from
among the resident
gardeners."
Care
Parsley plants need
to be regularly
pruned to enable new
leaves to mature.
Keep the soil moist
but not overly wet.
Quality Assurance
As we believe in
providing quality
products that are
close to nature, we
conduct various
stringent quality
tests under the
supervision of the
experts. These tests
are performed with
due care from the
very initial stage
of procurement of
the products to the
final stage of
delivery to the end
users.
Ingredients
Supplement Facts:
Serving size: 1
Vegicap
Servings per
container: 60
Each 250 mg capsule
contains: Ocimum
Sanctum (Tulsi)
Extract 9:1
Dosage: 1-2 Capsules
two times a day
after meal or or as
directed by your
health practitioner.
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Tulsi (Holy Basil)
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