Holy Basil / Tulsi Types + Growing From Seed
Tips, Tricks
Holy basil or tulsi is a generic term for the four types that make up this group. Those four types are: Rama, Krishna, Kapoor, and Vana. The culinary quest to make a more authentic version of a Kra Prao Gai (Thai Chicken & Holy Basil) dish turned into a botanical quest to seek out and grow the correct holy basil. This video is an update to an earlier video. To also see how the seedlings are transplanted, see that earlier video here: https://youtu.be/IIYxQB2_Dis 1. Rama tulsi (ocimum sanctum) a. also known scientifically as ocimum tenuiflorum b. known in Thai as "Kra prao" c. English common name of "Thai Holy Basil" or "Sacred basil" d. I believe this is THE "Holy Basil." The one used in religious and spiritual practices. 2. Krishna tulsi (ocimum sanctum) a. also known scientifically as ocimum tenuiflorum b. English common name of "Purple sacred basil" c. similar looking and behaving plant as Rama tulsi but leaves are darker with shades of purple 3. Kapoor tulsi (ocimum americanum) a. also known scientifically as ocimum canum b. the easiest of the four to grow and thus the variety seed companies will label as "Holy Basil" or "Tulsi" 4. Vana tulsi (ocimum gratissimum) a. common name of "Tree basil" b. sometimes incorrectly known as "Rama tulsi"
Comments
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The Krishna Tulsi has purple leaves but I can see some green in them.
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From my experience about growing Rama Tulsi, I took the seeds and put them on top of wet soil in a pot and then used a sprayer. The Rama Tulsi grew better in the partial sunlight instead of the direct sunlight because it was burning them. Was that the same for you? The Rama Tulsi has a licorice and clove smell and flavor. I am getting the Krishna Tulsi now and was told it has a pepper taste. You have to be careful about planting different basil's with each other because they cross pollinate. About the Krishna Tulsi leaves being small that is because they are supposed to be smaller compared to the Rama Tulsi.
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Hi... Is it possible to send me pods for each type, please?? We been trying to grow for a year now without success. Also, bought from store, but died in winter even it was taken inside. I am in between bay area and central valley CA. Also let me know if you are selling seeds.
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Awesome vid! Thank you
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Derived from Sanskrit ...Vana means jungle or wild, Kapur or Karpur means Camphor, Rama has a pale stem and Krishna has the dark stem (based on color of the skin of God Kings ) both holy and medicinal, commonly found in India...
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Do you know where I can find Vana seeds? Thanks, and great, informative video.
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Very rare find. Rama and Krishna are 2 major holy-basil. Thanks for making a video.
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Still haven't completely got it! Kapoor is also O. Sanctum just like Rama and Krishna
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Mmmm, that's my favorite dish, pad krapow gai extra spicy top with sunny-side up eggs. Hehe...Thanks for the tips!
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While I agree with most of what you said from what I learned by growing
way too many kinds of basil and some of my own research
(especially considering it's the most definite and informative comparism
I've seen yet), there is still something bugging me.
So as far as I'm concerned:
Rama/Krishna = Ocimum sanctum
Kapoor = Ocimum canum
Vana = Ocimum gratissimum
All of them are indian varities a.k.a. Tulsi.
Now there's this thai dish Kra Prao Gai you're talking about. I couldn't put my finger on why they would actually use Rama-Tulsi to make it. Rama-Tulsi is the sacred plant you find in indian buddhist temples and which is mostly used for tea because of its amazing health benefits. Since its taste is so tangy and earthy, I couldn't put my finger on why to use it in a culinary aspect and replace it with the sweet and liquorice tasting horapha. Especially considering the spiritual purpose.
So since this is a thai-dish, I figured to look deeper into thai basil, which has quite a bunch of varities as well. I've heard of a thai basil plant which was called "holy basil" by thai, but actually ain't the indian Rama-Tulsi. and stumbled on the variety "Kaprao / Ocimum tenuiflorum" and decided to grow it. It was supposed to be similiar to Tulsi, has bigger leaves, is more robust and has a milder flavour. Now that I have two of those plants grown by seed, I can only agree to this description. The taste and scent are almost identical.
This leads me to believe, the authentic version of a Kra Prao Gai actually uses Thai Basil "Kaprao" (Ocimum tenuiflorum), which is supported by the fact of how much basil this dish uses (milder flavour = more you can use without overdoing it). From a culinary point of view, using this plant makes more sense. The leaves aren't as thick and due to their bigger size, they seem more like a spinach-kind of thing when heated as well and form a much nicer texture and symbiosis with the meat.
The whole confusion may be caused by the simple fact of some thai calling this plant "Holy basil" due to its similiarity to the indian, more popular sacred tulsi plant, when its actually a thai basil variety. Keeping this in mind, it'd also make more sense that so many replace it by the easier obtainable and more popular horapha. -
I love basil. I plant some along the pathway to my front door because they smell good when you pass it. I have a couple of different ones and I am yet to find one that will grow right through winter too.
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Always interested in more types of Basil's.. I think the type I have growing is the Kapoor??, not sure, though. I bought the seeds from Botanical Interest. Great info, TFS, T
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Interesting information Brian. Best wishes Bob.
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