Tulsi / Holy Basil is a flavorful, leafy green herb that originated in Asia and Africa.
Tulsi / Holy Basil can help you get rid of many health problems ranging from fever to kidney stones. Ayurvedic texts have also categorised the wonder herb as a stimulant, antipyretic and aromatic in nature.It’s a member of the mint family, and many different varieties exist.
Popular as a food seasoning, this aromatic herb is also used in teas and supplements which may provide a range of health benefits.Though holy Holy Basil is typically added to herbal teas and supplements, studies suggest that sweet Holy Basil may provide similar health benefits, such as stress reduction and blood sugar control.
Because Holy Basil is generally used in small quantities, the only substantial nutrient it provides is vitamin K. Holy Basil also supplies plant compounds, which contribute aroma, flavor and health benefits.
All parts of the holy Holy Basil plant act as an adaptogen. An adaptogen is natural substance that helps your body adapt to stress and promotes mental balance. The concept of an adaptogen is a holistic approach. But scientific research shows that holy Holy Basil has pharmacological properties to help your mind cope with many types of stress.
Traditional indications for this herb include common colds, bronchitis, diarrhea, stomach disorders, headaches, inflammation, arthritis, heart disease, skin diseases, eye diseases, various forms of poisoning, insect bites, and malaria.Different parts of the herb have been used medicinally, including the leaves, stem, flower, root, seeds, and even the whole plant.It may be taken as an herbal tea, dried powder, or fresh leaf used in cooking traditional dishes.its is one of the
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Frequently Asked Questions
Holy basil is used to treat many conditions, including H1N1 (swine) flu, diabetes, the common cold, headache, fever, stress, upset stomach, earache, and more. It has also been used as a mosquito repellant and topically (on the skin) to treat ringworm.
Aqueous extract of Tulsi plant leaves was obtained by grinding 200 g of fresh leaves of the plant with 100 ml of distilled water.