Krishna Tulsi
Krishna Tulsi (is also known as ‘Shyama Tulsi’), based on the colour of Shyama or Krishna, the adorable God. It is also called as the ‘Purple-leaved Tulsi’ and it is famous for its peppery, crisp taste. It comprises purple colored leaves and dark stems. Although it is grown in many regions in India, it is relatively more difficult to find than the green varietals. Compared to the other species of Tulsi, Krishna Tulsi takes a longer time to grow. It is believed that this is the reason for its spicy and crispier flavour. The leaves are less bitter as compared to other types.
Tulsi is one of the most sacred herbs in India, infused with restorative power. It is highly aromatic and is used for purifying space, more or less as incense is used or smudging is done in other cultures. A purple stemmed, highly aromatic plant of the Ayurvedic tradition. This variety has been found to be one of the highest in medicinal compounds; adaptogenic, antifungal, antibacterial and immune enhancing.
Hindus view Tulsi as a goddess (a manifestation of Lakshmi) in the form of a plant bestowed with great spiritual powers. According to legend, no amount of gold could outweigh Krishna's power, but a single Tulsi leaf placed on the pan in loving devotion tilted that scale. In India today, Tulsi is still traditionally grown in an earthenware pot in every family home or garden and the leaves are used to make a delicious and refreshing tea.
As Tulsi traveled west along the early trade routes from the Orient to Europe, it became known to the Christians as “sacred” or “holy” basil as is reflected in its Latin botanical name, Ocimum sanctum. They hailed Tulsi as “The King of Herbs” instead of as a queen, and Holy Basil became routinely included in legends, offerings and worship rituals and was looked on by many as a gift of Christ.
Proposed Health Benefits of Tulsi
Of the three types of tulsi, Krishna Tulsi is often considered to be the most beneficial to health, followed closely by Rama Tulsi. Vana Tulsi has less potency, but it is sometimes blended with other types of tulsi for a more pleasing flavor. In Ayurvedic practice, common uses of tulsi include treatments for:
Asthma, bronchitis, colds, congestion, coughs, flu, sinusitis, sore throat and similar ailments
High blood pressure and high cholesterol
Headaches, earaches, and eye disorders
Skin diseases and insect bites
Cramping, gastric disorders, indigestion, intestinal parasites, mouth diseases, ulcers, and vomiting
Diabetes and blood sugar imbalances
Joint pain and rheumatoid arthritis
Kidney stones
Malaria
Cancer
Medical research conducted by institutions favorable to alternative medicine confirms that tulsi is:
A powerful adaptogenic herb (an herb that reduces stress and increases energy)
Able to reduce the frequency and severity of asthma attacks
Anti-inflammatory
High in antioxidants
Immuno-modulating (able to increase or decrease the immune system's activity to the optimal level)
Protective of the liver, and more generally protective against certain chemical toxins and radiation, but not contraindicated by chemotherapy (so it's safe to use while receiving chemo)
Tulsi is also sometimes used to decrease fertility in men and women, so it is not recommended that those who are trying to conceive to drink large amounts of tulsi.
Adding holy basil to your self-care
Supplements of holy basil extract are available in pill or capsule form. The suggested dosage ranges from 300 mg to 2,000 mg per day for general preventative purposes. When used as a treatment, the recommended dosage is 600 mg to 1,800 mg taken in multiple doses throughout the day. All parts of the plant might be used in supplements and topical ointments.
Essential oil of holy basil is distilled from leaves and flowers of the plant.
You can also make holy basil tea using the leaves, flowers, or dried leaf powder. The herb can also be used to make freshly brewed tea by placing 2–3 teaspoons of holy basil in a cup of boiling water and letting it steep for 5–6 minutes.
The leaves are also commonly used in cooking, though some people eat the leaves raw. Holy basil tastes spicy and bitter.
(Source: Grown from the Heart)
Growing instructions:
Fill a flower pot with high quality soil and water it thoroughly. You should leave about an inch (2.54 cm) of space at the top of the pot. Add enough water to make the soil very moist, but don’t add too much water, because you don’t want the soil to be soggy. Even if you plan to plant your tulsi in an outdoor area, it's best to start growing it indoors before transferring to an outdoor bed.
Sow the seeds ¼ inch (0.64 cm) beneath the soil. Because tulsi seeds are so small simply sprinkle the seeds on top of the soil, then gently press them down into the surface using your fingers or a small tamper.
Keep the soil moist until the seeds germinate. The seeds will begin to grow in about 1-2 weeks. Because the seeds are so delicate, try using a spray bottle to lightly mist the surface of the soil. If you are pouring water into the pot, do so slowly and carefully so you don’t disrupt the seeds. Covering the top of the flower pot with plastic wrap will help seal in moisture, but you will still need to check the soil and add more water if needed.
