Tulsi Queen of Herbs

Tulsi’s Botanical Identity

Tulsi is identified by botanists primarily as Ocimum sanctum (Rama and Krishna Tulsi varieties) or more recently Ocimum tenuiflorum, and Ocimum gratissimum (Vana Tulsi variety). Belonging to the Lamiaceae/Labiatae mint family, these and other closely related species and varieties (e.g., Ocimum canum) are cousins of the familiar sweet basil cooking herb Ocimum basilicum. In parts of India, all of the basils are honoured as Tulsi.

Basils are native to tropical Asia, likely having originated in India. Robust Tulsi varieties readily grow wild in many areas of Asia and Africa. Tulsi is a bushy perennial shrub, usually cultivated annually from seed, although it can also be propagated from tip or root cuttings. It is usually planted (or transplanted) immediately after the rainy season ends. In good soil and hot sunny weather, Tulsi may grow to a meter or more in height and be ready for harvest in a few months. Much larger specimens have been noted and under special circumstances an individual plant may live for a decade or more.

Leaf color ranges from light green (Vana) to dark purple (Krishna); the tiny flowers range from white to reddish purple. Highly aromatic, different varieties of Tulsi may smell and taste of peppermint, cloves, licorice or lemon, as well as having distinct characteristics of their own.

The leaves of Tulsi are most commonly used for their health benefits, although all parts of the plant, including the roots, stems, flowers and seeds, have significant and differing medicinal and religious symbolic properties. Tulsi beads, made from the woody stalks, are commonly strung in necklaces, bracelets, belts, and meditation malas or rosaries, which are believed by many to have spiritual as well as physical protection benefits.

Tulsi’s Chemistry

The chemical composition of Tulsi is highly complex, containing many nutrients and other biologically active compounds, the proportions of which may vary considerably between strains and even among plants within the same field. Furthermore, the quantity of many of these constituents is significantly affected by differing growing, harvesting, processing and storage conditions that are not yet well understood.

The nutritional and pharmacological properties of the whole herb in its natural form, as it has been traditionally used, result from synergistic interactions of many different active phytochemicals. Consequently, the overall effects of Tulsi cannot be fully duplicated with isolated compounds or extracts. Because of its inherent botanical and biochemical complexity, Tulsi standardization has, so far, eluded modern science. Perhaps best known of the many active compounds that have been identified and extracted are eugenol (an essential oil) and ursolic acid. Although Tulsi is known as a general vitalizer and increases physical endurance, it contains no caff eine or other stimulants.

Tulsi is traditionally taken in a variety of forms, including cold and hot fresh or dried leaf tea infusions (herbal teas), fresh green leaf, leaf juice, ground or powdered leaf, alcohol tinctures, poultices and oil (ghee) preparations, as well as seed, root and stem formulations, both internally and topically. In addition, modern human clinical studies and animal experiments also employ various extracts and isolated compounds, sometimes administered by injection. The differing Tulsi preparations likely vary to a considerable degree, both chemically and in their overall pharmacological effects.