Note to those wishing to grow their own tulsi tea. Unless you live in a very warm zone, are a very experienced propagator, or are particularly attached to growing the tropical-type tulsis (Krishna, Amrita, Rama and Vana) then I really council you to grow this temperate tulsi instead. The germination is far easier, the growth faster, the productivity greater, and the overall experience more likely to bring happiness. (Temperate Tulsi) The plant is a bushy annual tea basil with small leaves, purple flowers, powerfully aromatic. This plant is of East African origin, and India is right across the way. Among all basils (including Ocimum basilicum) in my experience, this one is the shortest season, most frost-hardy cultivar. I’ve also seen these self-seed over the seasons, which is unusual among basils. We tested this cultivar and confirmed the eugenol marker, then ran it for genetic analysis to identify it as Ocimum africanum. This is the holy basil my wife and I grow for ourselves to make into tea. We find it very satisfying, with aroma most appealing. Traditional usage (Ayurveda): stress, anxiety, heart disease, arthritis, diabetes, and dementia. Drinking tulsi tea in the morning is a fantastic way to get started. Prepare a flat of potting soil or a fine seedbed in spring and scatter seeds on surface, then press in and keep evenly moist and warm until germination, which is rapid. Transplant or thin to 1 foot apart.
Certified Organically Grown
Family: Mint (Lamiaceae)
Annual, harvest at 40 days and ongoing to frost
Contains 50 seeds