Description
- Holy Basil will grow to a height of approximately 20" and produce green leaves along with flower bracts from mid summer on. Holy Basil does best with full sun to some shade and rich, moist soil. Be careful to plan accordingly to prevent excessive heat and dryness as these can stifle crops.
- Holy basil is used to make refreshing herbal drinks. Experiment with it in soups, fish dishes and desserts. Dried basil leaves should ideally be boiled or steamed because frying destroys the delicate fragrance. The leaves are occasionally added as a seasoning to fruit dishes and sweet yeast breads. The fresh leaves are added to salads to produce a sweet anise-like flavor.
- The fresh or dried leaves and even the flower tops add tremendous taste to meats, especially chicken and holy basil blends well with hot, spicy foods, giving a cooling effect. Thais use this herb in fish, chicken and beef curries. It can be used in herb vinegar, stir-fries, chicken salad and in Szechuan sauce used with grilled chicken or fish
- Holy basil has anti-inflammatory properties that may provide relief for conditions like rheumatoid arthritis or inflammatory bowel syndrome. It is a very good source of vitamin A since it is high in beta-carotene. An excellent source of vitamin K, basil also provides significant amounts of magnesium, calcium, iron, potassium and vitamin C
Other names is Holy Basil Ajaka, Albahaca Santa, Bai Gkaprow, Baranda, Basilic Indien, Basilic Sacré, Basilic Sacré Pourpre, Basilic Saint, Brinda, Green Holy Basil, Hot Basil, Indian Basil, Kala Tulsi, Kemangen, Krishna Tulasi, Krishna Tulsi, Manjari, Ocimum sanctum, Ocimum tenuiflorum, Parnasa, Patrapuspha, Rama Tulsi, Red Holy Basil, Sacred Basil, Sacred Purple Basil, Shyama Tulsi, Sri Tulasi, Suvasa Tulasi, Tulasi, Tulsi, Tulsi Patra. These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.
