Growing Holy Basil (Tulsi) 'Kapoor' & --'Rama'-- correction 'Vana'

Tips, Tricks

9468View count

8m 51sLength in seconds

In search of the holy basil used in Thai cuisine, I discovered that there are many types of holy basil or tulsi. I have since uncovered the mystery of what the different varieties are. I have seeds for ocimum sanctum ('Kapoor,' 'Rama,' & 'Krishna'), ocimum tenuiflorum, ocimum basilicum 'Mrihani,' ocimum gratissimum 'Vana.' But I have yet to find out which is the variety I am searching for. So far, I have grown out and eliminated two possibles. An update to this video can be found here: https://youtu.be/bHEkaTv9OXg

Comments

The one I use for thai cooking is Thai Basil tho!

I don't think that is worm damage....it looks like slug/snail damage to me.

An updated version with more accurate information on the different varieties can be found here: https://youtu.be/bHEkaTv9OXg

Well Done.

According to some of my Thai friends, Tulsi is used in their cooking, BUT more often then not they use “Horapha” (I don’t know how it is spelled but that is how it sounds when she said it) we call it Thai Basil, O. basilicum var. thyrsiflora. I was told there is a 40/60 chance (40% chances what you will get is Tulsi in food in Thailand and a 60% chance you will have “Horapha” in the food). So maybe that is what you are looking for.

next time use rock wool or cocopeet is better

that they reason I grow it

I am learning much about tulsi / holy basil. Please note that in this video, I have confused the Vana variety for Rama.

the tulsi at 7;45 is vana not rama

O.sanctum is another term for O. Tenuoflorum. The type used commonly in Thai cooking is the Krishna Tulsi, also known as red holy basil. Kapoor is traditionally notorious because of its fast bolting habit, Rama is just the green and mild version of Krishna, and Vana is a tree basil meaning it can grow over 8 feet and have a perennial behaviour.