Tulsi makes a delicious and fragrant tea. It is an adaptogenic herb, helping your body to maintain balance and manage stresses. Also known as Holy Basil, it is originally from North Central India and is very important to Hindu belief and worship, as well as Ayurvedic healing. It is used in Thai cooking (but much different from Thai Basil) and as mosquito repellant in Sri Lanka. Abundant purple tulsi blooms are a favorite host for many beneficial pollinators including honey bees, native bees, and butterflies.
Days to maturity: 60-70
Seeds per pack: 100
Planting / harvesting notes
Sow seeds on the surface of moist potting soil and keep it evenly moist and in the sunlight until germination. Start indoors, and later transplant in full sun 10-12" apart. Continually harvest - this plant is a vigorous grower in warmer months.
Seed keeping notes
Allow seedheads to dry on the plant. Cut the stalks below the lowest seed clusters. If necessary, dry the seedheads further in the sun on a sheet or table away from moisture and precipitation. When fully dry, whack the seedheads in a bucket, allowing the ripest seed to fall. Sift through strainers to remove the largest chaff, and then winnow off the lighter chaff with your breath, a fan, or the wind.