Herb & Spice Companion

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HERB & SPICE COMPANION

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HOLY BASIL

Ocimum sanctum or Ocimum

tenuiflorum

Other common names: Bai Gaprow

or Tulasi

Flavors: spicy and peppery, with

cloves, peppermint, and licorice

Called bai gaprow in Thai and tulasi in

Sanskrit, holy basil is a spicy variant of

the sweet basil plant. In India, the plant

is indeed “holy”: Devout Hindus use

it in their daily worship practices and

many homes have a tulasi plant on their

property.

With a pungent, hot flavor, holy

basil is a top choice for hearty, meaty

curries. Raw leaves are not recom-

mended for eating, as the flavor really

comes out through cooking. And that

flavor is intense: Use in smaller quantities

than you would with Thai basil.

In the Garden

Holy basil is a tropical perennial that grows healthily indoors in a pot or container;

place in a sun-filled window.

Size: 12 to 18 inches tall

Container: 2 gallons

Light: Full sun

Soil: Rich, fertile, well drained

Plant: Seeds, seedlings, or transplants

Water: Regularly, when soil feels dry to the touch; do not overwater. Water the plant

around the base, and not over the leaves, which will cause them to yellow.

HEALTH BENEFITS

Holy basil is a prominent herb in

Ayurveda, revered for millennia as a

stress reliever and immune booster.

Often sipped as a tea, it’s believed

to help the body manage physical

and emotional stress. Holy basil has

been used widely for its antioxidant,

antibacterial, and anti-inflammatory

properties, as treatment for colds,

bronchitis, asthma, fever, stomach

upset, arthritis, and headaches.

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