General Description

A species of basil native to India where it is considered a holy plant and used in Ayurvedic medicine. It has soft, slightly hairy leaves and either purple or green stems and flowers. It has a distinct clove-like fragrance when it is cooked and is most commonly used stir-fried with chicken, chilli and garlic, crisp fried as a garnish for Thai fishcakes and catfish curry or in certain soups. It is best stored in a plastic bag with a piece of paper towel to absorb moisture. If refrigerated, it becomes black and slimy very quickly.

Hindi: tulsi
Thai: gaprow
Vietnamese: rau quê

Season: Summer,Autumn,Winter,Spring

Botanical Name: 

Alternative Names: 

Availablity: January,February,March,April,May,June,July,August,September,October,November,December

Growing Areas: 

QLD – Atherton, Brisbane Outer Suburbs, Bundaberg
NSW – North Coast
VIC – Melbourne Metropolitan Area, Werribee
SA – Adelaide Hills, Adelaide Plains
WA – Perth Metropolitan Outer Areas
NT – Darwin, Katherine