Ocimum sanctum – Rama Tulsi (seed)
A very aromatic species that is used as an incense and for flavouring. Also known as Holy Basil. The herb is warming, has antiseptic qualities, reduces fever and inflammation, clears bacterial infections and strengthens the immune system. It is considered to be a tonic and adaptogenic. A very useful herb. Native to India, Malaysia and Sri Lanka. A sub-species also occurs in Australia. The species name appears to have changed and is now Ocimum tenuiflorum.
There are several types of Ocimum sanctum recognised, this one is ‘Rama Tulsi’ and there are 1-2 ‘Purple Tulsi’ types, being grown at Hindu temples. Has a different habit and essential oil composition to Krishna Tulsi.
Care and Cultivation
Sow Rama Tulsi seed in spring just beneath soil surface. Rich, light, well-drained soil in full sun. Pinch out tips to encourage bushiness and delay flowering (this can be used with all Ocimum species and is a useful technique to keep your culinary basil producing heaps of leaves).
50 seeds per packet
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