Holy Basil

Looking after your Holy Basil

Also known as ‘Tulsi’ or ‘Tulsa’ this is an unusual perennial herb prized as a sacred plant in Hindu religion and primarily used to scent water in temples. The fragrant leaves are antiseptic and can be used to make a fragrant water bath or in cooking but it is quite different from the more commonly seen Italian Basil.

In the summer months your plant just needs water and sun. If your plant wilts, give it a good drink as soon as you can. You can even stand the plant in a saucer of water if it’s very hot but don’t leave it too long in deep water.

Holy basil will naturally flower in mid summer and can be trimmed back after flowering to keep it neat, or to promote more foliage growth pinch out the newly formed flower spikes before the flowers open, or as you see them starting to form.

If you are using the leaves in hot dishes it should always be added at the end of cooking. It’s a delicate herb as you can see by the leaves and should never be cooked for more than a few minutes at the end of dish so that you get the most from flavour. The leaves can also be used raw as a salad leaf mixed with other leaves and it can be made into a pesto or used in place of ordinary basil in any dish you fancy. Try it in cream cheese sandwiches or serve it with tomato and mozzarella for a twist on the ordinary salad.

Problem Solving: These plants are raised using organic principles in our Sussex nursery and occasionally a naughty caterpillar or aphid egg can sneak through. It’s always best to be vigilant and remove any pests you see straight away.

These plants originate in hotter climates so can struggle a bit in our darker winters. Keep them in the brightest spot that you can indoors in the winter months and you can always give them a trim at the end of the summer to keep them looking neat.