Thai basil Tulsi ORGANIC - Ocimum tenuiflorum

Holy basil with a warm, spicy aroma, organically grown. Tulsi is an annual basil with light green leaves tinged with purple, growing into compact bushes 30–40 cm tall. Its aroma is distinctly different from that of Genovese basil – it is warmer and spicier. In Asian cuisine, the leaves are used mainly in cooked and stir-fried dishes. This is an old, traditional variety that grows well both in garden beds and in pots.

At a glance

• Growth habit: annual, bushy plant, 30–40 cm tall
• Edible parts: leaves and flowers
• Sowing under cover: March–April; in pots from May to mid-July
• Transplanting: after May 15–20
• Harvest: June–October
• Position: sunny or lightly shaded, warm
• Difficulty: easy
• Seeds per packet: approx. 190

What makes this variety special

Tulsi, also known as holy basil, has been grown in India for centuries, where it holds particular cultural and religious significance. Its name comes from Sanskrit and is sometimes translated as “the incomparable one.” Young shoots and leaves take on a purple hue, making the plant decorative in flower beds or balcony planters as well.

Thai basil is also a good companion plant in the vegetable garden. Its intense aroma may deter aphids and whiteflies, so it is worth planting alongside tomatoes, cucumbers, courgettes, pumpkins, melons or cabbage – including in a greenhouse. Bees and bumblebees are attracted to the flowering plants.

Growing step by step

Sowing (March–April, under cover): Sow the seeds in moist, well-draining growing medium in pots or plug trays and cover them only lightly – to a depth equal to the size of the seed. Maintain a temperature of approx. 20°C; germination usually takes about 10 days. From May to mid-July, you can also sow seeds directly into pots on a balcony or terrace.

Pricking out: Once the seedlings have produced their first pair of true leaves, transplant them individually into pots 7–9 cm in diameter. Keep them in a bright, warm place until they are ready to be planted out, and water moderately, as young basil plants do not tolerate waterlogging.

Planting out (after May 15–20): Basil cannot tolerate frost, so plant it in beds or containers only once the risk of cold weather has passed. Plant at a spacing of approx. 30 × 25 cm in fertile, humus-rich, well-drained soil with a neutral to slightly acidic pH. Harden off the plants for several days before planting out.

Care: Water regularly, keeping the growing medium evenly moist but not wet. Pinch out the shoot tips to encourage bushier growth and delay flowering. Mulch helps reduce water evaporation and weed growth. Do not plant too closely together – good airflow reduces the risk of fungal diseases. Also check the plants for aphids, whiteflies and slugs.

Uses

Tulsi leaves are best suited to Asian cuisine – in wok dishes, curries and soups, where they should be added towards the end of cooking. They can be used to make an aromatic infusion, and the flowers can be used as an edible garnish. Any surplus can easily be dried or frozen. The plant also looks lovely in pots on a balcony or terrace, where it is always close at hand.

Gardener’s tip

About the producer

The seeds come from Semailles – a small-scale Belgian producer of organic seeds from the province of Namur in Wallonia. Semailles offers only open-pollinated varieties (no F1 hybrids), including many traditional and collector’s varieties. Some seeds are propagated in its own fields, while others are produced in partnership with organic growers in Belgium and France. All batches are certified organic (inspection code BE-BIO-01).

Specifications