Holy basil leaf

Habitat & Origin

Tulsi (Ocimum sanctum / O. tenuiflorum) has been cultivated in India for centuries in inner gardens, temple grounds, and yard plantings. The plant prefers to grow in warm, sunny conditions with airy, sandy soils and regular rain. Tulsi forms multiple growth cycles per season, so leaf picking happens in rounds: always when the young tops are rich in aroma. Picking is usually done in the morning to protect the volatile oils. After drying, the leaf is sieved to separate stems and heavier parts. Maison Tisane looks for leaf that is dark green to olive green, with a warm, clove-like scent—a sign that the essential oil structure is fully developed.

Active compounds

Tulsi contains fragrant essential oils such as eugenol, cineole, and warm basil-like terpenes. These compounds create the recognizable, layered tulsi aroma: warm, clove-like, slightly peppery, yet refined sweet. Green phenols provide depth and an elegant structure. In infusions, tulsi brings an aromatic calm — warm, clear, and almost ceremonial in character.

Ayurvedic approach

Tulsi is seen in Ayurveda as a warm, aromatic leaf that sets Kapha in motion and gives Vata clear direction, while Pitta is approached with softness. In classical texts, it appears under the honorary title 'queen of herbs', a symbol of purity and mental alertness, intended more ritually than functionally. In Indian households, tulsi was cherished as a house plant for its scent and its role in daily rituals. Energetically, the leaf feels uplifting, warm, and refined.

Flavour profile & Blending

Precautions