Krishna Tulsi (Ocimum Sanctum Lamiaceae)


Ocimum sanctum L. ( also known as Ocimum tenuiflorum, Tulsi) has been used for thousands of years in Ayurveda for its diverse healing properties. Tulsi, the Queen of herbs, the legendary ‘Incomparable one’ of India, is one of the holiest and most cherished of the many healing and healthy giving herbs of the orient.

Ocimum tenuiflorum, commonly known as holy basiltulsi or tulasi,[2] is an aromatic perennial plant in the family Lamiaceae. It is native to the Indian subcontinent and widespread as a cultivated plant throughout the Southeast Asian tropics.[3][4]

Tulsi is cultivated for religious and traditional medicine purposes, and also for its essential oil. It is widely used as a herbal tea, commonly used in Ayurveda, and has a place within the Vaishnava tradition of Hinduism, in which devotees perform worship involving holy basil plants or leaves.

The variety of Ocimum tenuiflorum used in Thai cuisine is referred to as Thai holy basil (Thaiกะเพรา kaphrao) and is the key herb in phat kaphrao, a stir-fry dish;[3] it is not the same as Thai basil, which is a variety of Ocimum basilicum. In Cambodia, it is known as mreah-prov


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