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Holy Basil, also known as Tulasi or as the botanical Ocimumbasilicum, ct. Estragole and Ocimumbasilicum, ct. Estragole is negative to part of southern India and south east Asia. It is used extensively across India in the practice of Ayurvedic medicine and for spiritual purposes.
As a food ingredient the dried herb is very popular in Thai cuisine where is it often called ‘Thai Holy Basil’ (known locally as kaphrao). You will find it in many traditional Thai dishes so look out for it when you next indulge in your Favorite Thai dishes!
Although basil grows best outdoors, it can be grown indoors in a pot and, like most herbs, will do best on a sun-facing windowsill. It should be kept away from extremely cold drafts, and grows best in strong sunlight, therefore a greenhouse or row cover is ideal if available. It can, however, be grown even in a basement, under fluorescent lights.
If its leaves have wilted from lack of water, it will recover if watered thoroughly and place in a sunny location. Yellow leaves towards the bottom of the plant are an indication that the plant has been stressed; usually this means that it needs less water, or less or more fertilizer.
Basil is possibly native to India and has been cultivated there for more than 5,000 years. It was thoroughly familiar to the Greek authors Theophrastus and Discords. It is a tender plant, best known as a culinary herb prominently featured Italian cuisine, and also plays a major role in Southeast Asia Cuisines of Indonesia, Thailand, Malaysia, Vietnam, Cambodia, Laos, and Taiwan. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.
|Sweet basil, Tulsi
|colorless to pale yellow liquid
|Basil has a sweet, spicy, fresh scent with a faint balsamic woody back note and a lasting sweetness that makes for a strong top note.
|Bergamot, clary sage, clove Bud, Lime, Eucalyptus, Juniper, Neroil and Rosemary.
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