Organic Vana Tulsi Seeds

Vana Tulsi (Ocimum gratissimum), also known as forest tulsi, is a robust, adaptable, and aromatic herb with broad light green leaves. Native to India and East Africa, this wild species has been cultivated for its herbal properties and flavorful leaves. It grows as a perennial in warmer climates and can overwinter indoors in colder climates.

• Aroma: Warm, sweet, and tangy, with notes of citrus and mint
• Taste: Light and bright, with notes of orange, lime, and clove

Vana Tulsi seeds are light-dependent germinators, meaning they need sunlight to sprout. For best results, scatter seeds on the surface of the soil, press them in lightly, and cover with a fine layer of soil.

In temperate climates (Zones 7–9), start seeds indoors in the spring, 4–8 weeks before the last frost. Use a greenhouse or a sunny windowsill to provide warmth and light. Seeds germinate in 7–16 days.

Plant tulsi starts in full sun.

Water regularly. Plants are adaptable and low-maintenance once established, with thick, upright woody stems and spires of white blossoms that grow abundantly through the summer.

For the most potent benefits, harvest when the plant begins to flower, usually about 6–8 weeks after transplanting. Snip the top quarter or third of the plant and harvest all of the flowers to encourage bushier growth. Harvest in this manner every 3 weeks or so, until the first frost.

If growing as an annual in temperate climates, be sure to harvest plants in their entirety before the first fall frost. Both leaves and flowers contain beneficial constituents and can be used fresh or dried, for cooking, tea, or herbal formulas.