Herbs & foods5 min
Rama, Shyama and Vana Tulsi: Which One to Grow
The three common tulsi types differ in colour, taste and aroma. How to tell Rama, Shyama and Vana tulsi apart and how to use each at home.
Why tulsi is used this way
Tulsi, or holy basil, grows in a pot in many Indian courtyards. Ayurveda describes it as warming and light, and families use a few leaves in tea, kadha and morning rituals.
Rama tulsi has green leaves and a mild, sweet aroma. Shyama (Krishna) tulsi has purple stems and leaves and a sharper, peppery taste. Vana tulsi is a wild, taller plant with a lemony-clove smell.
All three are used the same way in home teas and kadha. Many families keep Rama tulsi for daily worship and tea, and Shyama for winter kadha because of its stronger taste.
Ingredients
- A small pot or bed with good drainage
- Tulsi seedling or seeds
- Morning sun
How to prepare
- Plant in loose soil with some compost; water when the top soil is dry.
- Pinch off flower spikes to keep the leaves coming.
How to use
- Pick five or six leaves for a cup of tea or kadha.
- Harvest from the top so the plant grows bushy.
Helpful habits
- Pick fresh leaves from a clean home plant and rinse them well.
Precautions
- Do not overwater; tulsi roots rot in soggy soil.
- Use a few leaves, not handfuls; it is warming.
- Check with a doctor if you take blood thinners or are planning a pregnancy.
- If you take regular medicines or have a long-term condition, check with your doctor first.
Frequently asked questions
Which tulsi is strongest?
- Shyama and Vana tulsi taste stronger; there is no proof one is healthier.
Why is my tulsi drying in winter?
- Tulsi dislikes cold; keep it in a sunny, sheltered spot and water less.
Is dried tulsi as good as fresh?
- Dried leaves work for tea; use a little less as they are concentrated.
