Tulsi

Tulsi, or holy basil, is a plant species known scientifically as Ocimum tenuiflorum (synonym Ocimum sanctum). It belongs to the mint family, Lamiaceae, and is a perennial herb native to the Indian subcontinent. It is cultivated widely for religious, culinary, and medicinal uses.

There are several varieties, including Rama tulsi with green leaves and Krishna tulsi with purple stems. The plant typically grows to about 30–60 cm tall in warm, well‑drained soil and full sun. It is commonly grown in home gardens and temple grounds in South Asia and tropical regions.

In Hindu tradition, tulsi is considered sacred and closely associated with the goddess Tulsi; many households plant it near doors or worship areas. Culturally, the leaves are used in rituals and offerings, and the plant is also used in beverages and cooking, often prepared as tea or added to soups and curries.

Medicinally, tulsi has a long history in Ayurveda for a variety of conditions, including fever, cough, bronchitis, stomach upset, and stress. Modern research has identified compounds such as eugenol, linalool, and ursolic acid, with reported anti‑inflammatory and antioxidant activities, but clinical evidence remains limited and inconclusive. It is not a substitute for medical treatment.

Safety and cautions: tulsi can interact with certain medications, including anticoagulants and diabetes drugs. Pregnant women are often advised to avoid high doses. Essential oil of tulsi is potent and should be diluted before topical use and not ingested in concentrated form. As with any herbal product, consult a healthcare professional before use in medical conditions or pregnancy.