Holy basil

Ocimum tenuiflorum

Tulsi. A sacred/culinary basil with clove-camphor notes, not the sweet pesto species. Leaves are a tea herb and a stir-fry herb (Thai holy basil dishes may use related Ocimum cultivars — check what you planted).

Holy basil

GROW → HARVEST → EAT → DRY → POWDER → CAPSULE → GUMMY — forms are not equivalent. Food first.

Identity

NameHoly basil
Scientific nameOcimum tenuiflorum
FamilyLamiaceae
Typeculinary herb
Climate / zonesAnnual in frost; perennial in tropics
LightFull sun, heat

Also called: tulsi, Ocimum sanctum

What it is

Tulsi. A sacred/culinary basil with clove-camphor notes, not the sweet pesto species. Leaves are a tea herb and a stir-fry herb (Thai holy basil dishes may use related Ocimum cultivars — check what you planted).

From the existing encyclopedia

Tulsi is a dried botanical traded as cut leaf, flower, seed, or root for tea and seasoning. Rehydrate dried forms in warm water before adding to long braises for even texture. Works alongside green tea or ginger in everyday beverage rotation. When substituting dried Tulsi for fresh, use about one-third the volume and bloom in fat or hot water before adding acid or dairy.

Edible portions

Absence of a portion from this list means it is not treated as food here — not that every other part is toxic.

Growing

Preparation and culinary uses

Traditional uses

Traditional use Ayurvedic tulsi tea — traditional use

AAA interpretation Traditional use is not automatically evidence, and evidence is not automatically a shopping recommendation.

Next steps

Sources

Honest incompleteness is preferred to fabricated completeness. If a section is missing, no record for it is attached here — not a claim that the plant lacks that characteristic, and not that it was omitted as a secret.

Internal quality class A. Strong page: distinctive plant facts plus practical growing or kitchen use.