ડમરો

Ocimum basilicum

sweet basil राम तुलसी

Native

The familiar aromatic kitchen herb, a tender annual in the mint family, long grown in Indian gardens and traditionally worked into garlands by local flower-sellers (malis) alongside its everyday culinary role.

The plant

Habit Herb, Flowers, Fruits

Origin Native

Flowering Monsoon, Winter

Edible Yes

Growing it

Drainage Needs to drain well

Started from Seed

Life it supports

No specific wildlife-relationship data recorded for this species.

How to grow it

Sow in containers or seed beds, covering the seed only lightly.
Germination is usually quick and reliable.
Prick container-grown seedlings into individual pots once large enough to handle, and move them to their permanent spot once they reach 5-8cm tall.

The story

No cultural-significance data recorded for this species.

What it is used for

Its seeds, called sabja, are popular in cooling summer drinks and for gut health, and become wonderfully mucilaginous when soaked, the base of faluda.
They're traditionally used for chronic dysentery, diarrhoea, and gonorrhoea.
Leaves are used fresh as a herb and seasoning.

These uses are documented for information only and are not medical advice. Always verify the species and the plant part before use.

Where it is found

Tropical Asia, including China, the Indian subcontinent, Myanmar, Thailand, Cambodia, Laos, Vietnam, Malaysia, Indonesia, the Philippines, and New Guinea.

Sources

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