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Holy Green Basil


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Ocimum tenuiflorum (also Ocimum sanctum), commonly known as holy basil, or Tulsi, is an aromatic perennial plant native to the Indian subcontinent that is cultivated widely throughout Southeast Asia for religious and traditional medicine purposes, such as in herbal teas in Ayurveda. The leaves also are used in the worship of Vishnu, while the plant is viewed as protective for the home. With such grandiose uses, it may seem outrageous to use it in cooking. Nonetheless Tulsi is well-known in Southeast Asia cuisine, and during the hot summer months, you should be able to find big bunches of it at farmers' markets with ethnic stalls.

125 seeds


Holy Green/Tulsi

An herb for all reasons.

Height 60 cm
Width 60 cm

Height 20 cm
Width 20 cm

Coriander, mint, oregano, thyme, tomatoes, peppers, eggplants.

Indoor Feb-Mar
Outdoor Apr-June

Germination 7-14 days
Harvesting 40 days

When sowing 2-3 cm; Depth 0,5 cm
When thinning 5-10 cm

Sunligth Full sun
Soil Well-drained, light and moist soil
Watering Regular watering, anot overdone
Feeding Light feeder

Expert tip As Tulsi plants are highly frost-sensitive, it can be grown as an annual in temperate climates as long as you wait until the last frost has passed in the spring before planting.