Recipe
Tulsi (holy basil) tea
- Herb:
- Holy basil Ocimum tenuiflorum
- Method:
- Herbal infusion (tea)
- Plant part:
- Leaf
About 10 minBeginnerRecipe science profile
Procedure
- Pick 5–7 fresh tulsi leaves (or measure a teaspoon of dried) and bruise them lightly in your palm.
- Put them in a mug, pour over 250 ml of boiling water and cover.
- Steep for 5–7 minutes; longer adds bitterness.
- Strain; traditionally finished with a slice of ginger, honey or a few peppercorns.
Extraction
- Herb:
- 5–7 fresh leaves or 1 teaspoon of dried leaves per 250 ml
- Solvent:
- boiling water, 5–7 minutes, covered
- Shelf life:
- drink the same day
- Target compounds:
- eugenol and other essential oil constituents, ursolic and rosmarinic acids only partly
Notes
An everyday Indian household drink with no known particular risks at this amount; a systematic review of clinical studies reports no serious adverse effects. Do not confuse with sweet basil — the taste is clove-like, not aniseed.
Why it works
Hot water releases the eugenol-rich volatile oil and part of the phenolic acids; the adaptogenic effects attributed to tulsi come from extract studies and are, according to the systematic review, preliminary.
Literature
- Jamshidi N, Cohen MM (2017): The Clinical Efficacy and Safety of Tulsi in Humans: A Systematic Review. Evid Based Complement Alternat Med 2017:9217567 — 24 human studies, mostly small; no serious adverse effects.
Related
Holy basil — Herb card
Herbal infusion (tea) — Processing method detail