Holy Basil and Sweet Basil

Holy Basil and Sweet Basil 

Tulsi (Holy Basil)

Ocimum tenuiflorum, Holy Basil (also tulsi, tulasī), is an aromatic plant in the family Lamiaceae which is native throughout the Old World tropics and widespread as a cultivated plant and an escaped weed.[1] It is an erect, much branched subshrub, 30–60 cm tall with hairy stems and simple, opposite, green leaves that are strongly scented. Leaves have petioles, and are ovate, up to 5 cm long, usually slightly toothed. The flowers are purplish in elongate racemes in close whorls.[2] The two main morphotypes cultivated in India and Nepal are green-leaved (Sri or Lakshmi tulsi) and purple-leaved (Krishna tulsi).[3]

Tulsi is cultivated for religious and medicinal purposes, and for its essential oil. It is widely known across South Asia as a medicinal plant and an herbal tea, commonly used in Ayurveda, and has an important role within the Vaishnavite tradition of Hinduism, in which devotees perform worship involving tulsi plants or leaves.

The variety of Ocimum tenuiflorum used in Thai cuisine is referred to as Thai holy basil, or kraphao (กะเพรา);[1] it is not be confused with Thai basil, which is a variety of Ocimum basilicum.

Tulsi seed
Tulsi seed is easy to germinate and grow. Sow the small Tulsi seeds in early spring indoors or in the greenhouse for an early start, or sow Tulsi seed directly in the spring or summer garden. Sow Tulsi seeds just under the surface of the soil and press in firmly. Keep Tulsi seed watered and warm until germination, which occurs within 2 to 3 weeks (faster for Kapoor). Tulsi prefers full sun, rich soil, and plenty of water. Thin or transplant to 1 to 2 feet apart. Tulsi does well in pots or window boxes, and is traditionally grown for good luck near the front door of the house.

Traditional uses: The uses of this plant are legion, and it is often taken in combination with other herbs. The fragrant leaves and flowers, in the form of tincture, tea or decoction are considered to be stomachic and expectorant, used in treating coughs, bronchitis, skin diseases, and diarrhea. These preparations are considered to be prophyllactic against epidemics including cholera, influenza and malaria. The Tulsi seeds, taken mixed in water, juice or cow's milk, are antioxidant, nourishing, mucilagenous and demulcent. They are used in treating low energy, ulcers, vomiting and diarrhea, or as an overall tonic. The powder of the dried root, taken in milk, ghee, or as a decoction, is recommended to treat malarial fever, as an analgesic application to the bites and stings of insects, and also to increase sexual stamina and prevent premature ejaculation.

Contemporary uses: Tulsi is an uplifting and energy-enhancing adaptogenic herb, having much in common with other triterpenoid containing plants such as ginseng, eleuthero and jiao-gu-lan. The herb improves resistance to stress and has a normalizing influence on blood pressure and blood sugar imbalances. Used on a regular basis as tea or tincture, Tulsi is likely to prove prophyllactic against the negative effects of environmental toxins, including cancer. The plant is also richly endowed with bioavailable antioxidants, vitamins A and C, and calcium. More information on the preparation and use of Tulsi in home herbal medicine, see the book "Making Plant Medicine."

Sweet Basil 

Basil, or Sweet Basil, is a common name for the culinary herb Ocimum basilicum (pronounced /ˈbæzɪl/ or, in the US, /ˈbeːzɪl/), of the family Lamiaceae (mints), sometimes known as Saint Joseph's Wort in some English-speaking countries.

Basil, originally from India, is best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Northeast Asian cuisine of Taiwan and the Southeast Asian cuisines of Thailand, Vietnam, Cambodia, and Laos. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.

There are many varieties of Ocimum basilicum, as well as several related species or species hybrids also called basil. The type used in Italian food is typically called sweet basil, as opposed to Thai basil (O. basilicum var. thyrsiflora), lemon basil (O. × citriodorum) and holy basil (Ocimum tenuiflorum), which are used in Asia. While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, including holy basil and a cultivar known as 'African Blue'.

Basil is originally native to India and other tropical regions of Asia, having been cultivated there for more than 5,000 years.

Basil seeds

When soaked in water, the seeds of several basil varieties become gelatinous, and are used in Asian drinks and desserts such as falooda, sherbet or Hạt é /hột é. They are used for their medicinal properties in Ayurveda, the traditional medicinal system of India and Siddha medicine, a traditional Tamil system of medicine. They are also used as drinks in Southeast Asia.