Holy (Tulsi)
Also known as: Kaphrao
What's special about Holy (Tulsi)
Peppery, clove-like. Sacred in Ayurveda; used in tea.
Growing this variety
Holy (Tulsi) follows the same growing basics as Basil. Variety-specific maturity above; everything else below applies to the whole Basil family.
Germination
Spacing & depth
How to plant
Fill cells with damp seed-starting mix. Press 2–3 seeds onto the surface, cover with 1/4" of mix, mist, and keep at 75°F under a humidity dome until sprouting. Thin to the strongest seedling. Harden off 7 days, then transplant 12" apart in rich, well-drained soil.
Grower's tip
Pinch above a leaf pair once a week to keep plants bushy and stop bolting.
Soil preferences
Light, well-drained loam. Most culinary herbs suffer in soggy soil.
6.0–7.5 (neutral)
A single fork of finished compost at planting is plenty — over-feeding weakens flavor.
Watering
Consistent moisture while young; let the top inch dry between waterings once established.
Water at the base in the morning to keep leaves dry and prevent mildew.
Overwatered: yellow lower leaves, damp-smelling soil, wilt that doesn't rebound. Underwatered: crispy tips, purple stems, sudden bolting.
Either works — Top-water established plants at the soil line in the morning. Bottom-water seed trays and small pots until roots fill the container.
Temperature tolerance
75–90°F (24–32°C) — loves heat
60–70°F (15–21°C) — nights below 50°F stunt permanently
Frost-tender; the first breath of frost kills basil.
Container growing
Yes — great in containers
8–10 in wide, 8+ in deep
One of the best-suited herbs for pots; move indoors to a sunny window when nights drop below 55°F.
Succession planting
Sow a fresh flat every 4 weeks; young plants outproduce old ones.
Detailed harvesting
Pinch stems just above a leaf pair, taking the growing tip. This forces two new stems below and delays flowering.
Post-harvest storage & preservation
Air-dry small bundles upside-down in a dark airy spot, or freeze chopped in olive oil in ice-cube trays. Store dried leaves whole in a jar; crush just before use.
Culinary, medicinal & other uses
Culinary flavoring — fresh in salads and finishing, dried in slow cooks and rubs. Many herbs (basil, mint, chamomile) also infuse oils, vinegars, or teas.
Medicinal or traditional uses are shared for interest only — this is not medical advice. Consult a qualified professional before using any plant medicinally.
Seed saving
Mostly insect-pollinated; some (basil, mint) self-pollinate.
Isolate different varieties of the same species by 150 ft or cage/bag flower heads to keep strains true.
Let one plant flower fully; harvest brown, dry seed heads into a paper bag; rub free and store dry.
Your zone's planting calendar
Pick your USDA hardiness zone and we'll estimate the key dates for basil in your area. These are regional averages — always check your own last-frost forecast before sowing.
My Holy (Tulsi) Basil notes
Holy (Tulsi) Basil seeds on hand
Track packets and loose seeds you already have. Private to your account.
Par level — leave at 0 for no alert. Anything below par shows on Seed Starting and your shopping list.
From your kitchen — grow basil from what you already have
Any basil plant left to flower will make plenty of seed.
- 1Stop pinching one plant so it flowers fully. Let the flower spikes turn brown and papery.
- 2Cut the whole spike into a paper bag; crumble between your fingers to release the tiny black seeds.
- 3Sieve or winnow off the papery chaff.
- 4Store dry. Sow after last frost on a heat mat.
Storage: 4–5 years dry.
Order more seeds
Running low? Reorder from one of these seed stores.
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Other Basil varieties
Genovese
68 daysThe classic Italian pesto basil — large, glossy, sweet leaves.
Thai
64 daysAnise-clove flavor, purple stems. Loves heat, holds up in stir-fry.
Lemon
60 daysBright citrus notes; smaller leaves. Great in fish and tea.
Purple / Opal
80 daysDeep burgundy leaves for color. Slightly milder flavor.
Greek / Spicy Globe
60 daysTiny leaves on a compact 8" mound. Perfect for pots.
Purple Dark Opal Basil
Deep-purple leaf sweet basil — dramatic in cooking and gardens.
Genovese Basil
The classic pesto basil — large tender aromatic leaves.