Tulsi, or holy basil, is native to India and planted at home shrines and courtyards. The aroma is clove-like and peppery. Major compounds include eugenol, linalool, and rosmarinic acid. Rama, Krishna, and Vana are common types, each with a slightly different profile. Leaves and tender stems are dried and used in daily rituals, foods, and herbal preparations. And because tulsi bruises easily, gentle drying preserves color and aroma.
Tulsi is a perennial shrub but is often cultivated as an annual for higher leaf yield. It matures in about 90 to 95 days, with two or three harvests possible each year. An acre produces 4 to 6 tonnes of fresh leaves annually. The best time to harvest is when the plant is in full bloom, as this is when oil content is highest. Tulsi can grow in many soils but is highly sensitive to waterlogging and frost. Root rot and damping-off in nurseries are common. In some areas, Tulsi is grown close to roadsides, which can expose it to dust and contamination. Monitoring ash content and microbial safety is therefore important.
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