The tulsi plant is pleasing to the eye, with an upright, open and branching form. The fragrance of the leaves is also quite attractive-spicy and complex, often resembling clove. The taste is excellent, especially when the dried leaves are brewed into tea. The flowers of purple or blue occur on multiple upright racemes. Types of tulsi, four main forms are generally recognized:krishna tulsi (ocimum sanctum) with leaves of purple, rama tulsi (ocimum sanctum) with stems of purple, kapoor tulsi (ocimum sanctum) with leaves of green, and vana tulsi (ocimum gratissimum), which is unmodified from its wild form. Tulsi exhibits great variation across its range and among the several domesticated cultivars. Variations in soil type and rainfall may also equate to a difference in the size and form of the plants as well as their medicinal strength and efficacy. Cultivation, tulsi seed is easy to germinate and grow. Sow the small tulsi seeds in early spring indoors or in the greenhouse for an early start, or sow tulsi seed directly in the spring or summer garden. Sow tulsi seeds just under the surface of the soil and press in firmly. Keep tulsi seed watered and warm until germination, which occurs within 2 to 3 weeks (faster for kapoor). Tulsi prefers full sun, rich soil, and plenty of water. Thin or transplant to 1 to 2 feet apart. Tulsi does well in pots or window boxes, and is traditionally grown for good luck near the front door of the house. Climatic conditions for growth, tulsi seed is easy to germinate and grow. Sow the small tulsi seeds in early spring indoors or in the greenhouse for an early start, or sow tulsi seed directly in the spring or summer garden
Naturally Grown Tulsi Seeds.
Naturally grown open pollinated seeds which have been produced with out any chemicals.
Developed at VMSRF