Ocimum tenuiflorum, also known as Holy Basil, tulsi, or tulasë, is an aromatic plant in the family Lamiaceae which is native throughout the Eastern World tropics and widespread as a cultivated plant and an escaped weed.[1] It is an erect, much branched subshrub, 30ââ¬â60 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 holy basil plants or leaves. The variety of Ocimum tenuiflorum used in Thai cuisine is referred to as Thai holy basil (Thai language: à ¸Âà ¸°à ¹â¬Ã ¸žà ¸£à ¸² kaphrao);[1] it is not to be confused with Thai basil, which is a variety of Ocimum basilicum.
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