About This Plant
Rama Tulsi (Ocimum tenuiflorum) is the classic green-leaved holy basil, a grand herb of the Ayurvedic tradition, with a heavenly spicy scent of clove, with warm, peppery and flowery undertones.
Its flavour is slightly milder than darker Krishna Tulsi, making it especially suitable for regular use in herbal teas, cooking and fresh preparations.
Holy Basil Rama is native to the Indian subcontinent and grows naturally in open woodland, grassland and disturbed habitats. It has been cultivated in Indian gardens and temple courtyards for centuries.
Herbal use of Rama Tulsi
Rama Tulsi (Ocimum tenuiflorum) has been revered for more than 3,000 years in Ayurvedic tradition as a sacred medicinal and spiritual plant. Traditionally known as the “Queen of Herbs”, Tulsi leaves have been used in herbal teas and preparations for many ailments, including bacterial infections, relaxing spasms, easing pain, strengthening the immune and nervous systems, reducing inflammation, lowering blood sugar levels and more.
Rama tulsi has an important role in Hindu spiritual practices and meditation traditions.
Traditionally used fresh, dried or as a herbal tea, but also turned into essential oil, tinctures, powders, herbal ghee or oils.
How to grow Rama Tulsi
Rama Tulsi is a short-lived perennial, usually living 2–5 years in warm, frost-free climates, but is commonly grown as an annual where winters are cold. It is frost-tender and grows best in a warm, sheltered position in full sun. Plant in well-drained, fertile soil enriched with organic matter and water regularly during dry periods, allowing the soil to dry slightly between waterings. Avoid waterlogged soil, especially in winter. Regular harvesting and light pruning encourage bushy growth and can help extend the life of the plant.
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