Holy basil (tulsi)

Ocimum tenuiflorum

herb

Leaves with a peppery clove taste, stir-fried with chili and garlic in Thai pad kaphrao, or steeped as a tea (tulsi) in India.

Origin

India

Season (United States)

all year round · grows in your region

Preparation

The leaves are stripped and added at the end of cooking, a handful, to a stir-fry with chilli and garlic; as tea, a few leaves are infused for five minutes in barely simmering water.

Molecules

In small amounts, not counted Rosmarinic acid · Lutein and zeaxanthin · Chlorophyll

Did you know?

In India, a tulsi plant grows in the courtyard of many homes, where it is honored every day.