Tulsi! May I call you “a tadpole plant”?

By Joanne Cho

The Herb That Thrives When Others Struggle

Do you have an edible plant that quietly thrives despite neglect, high humidity, heat, and less-than-perfect soil? I certainly do. As I scanned through my garden this morning, one plant stood out again and again — Tulsi (Holy Basil)

Tulsi (Ocimum tenuiflorum / Ocimum sanctum)

In our subtropical climate on the Central Coast, tulsi behaves as a short-lived perennial. In cooler climates, it is usually grown as an annual. Lucky us!!!

As I journey deeper into creating a food forest, I’ve planted tulsi throughout different layers of the system. A few plants didn’t make it — but those that survived are absolutely thriving after months of summer heat and humidity. Their flowers have been blooming for months, attracting bees and butterflies. Early this morning, I saw literally hundreds of native bees working away, which means an abundance of seed to come.

A Medicinal Powerhouse

Tulsi is often described as an adaptogen — meaning it helps the body respond to stress rather than forcing a specific outcome.

Traditionally, it is used for:

•  Stress and nervous system support
•  Immune resilience
•  Respiratory health
•  Blood sugar balance
•  Mild anti-inflammatory support

In the garden, tulsi also plays an ecological role. Its strong aroma can confuse certain pest insects by masking host plant scents, and it may help reduce fungal pressure nearby. This makes it ideal to plant throughout garden beds rather than isolating it in one spot.

Tulsi Seed Pudding? Yes!

You can use the leaves to make tea, infused oil, tincture, add to broth and stir-fry, etc., to get the health benefits (for details, refer to the Recipe Card below!). Did you know you can make puddings from tulsi seeds?

A high-angle shot of a layered dessert in a small glass jar sitting on a speckled plate. The bottom layer is a bright orange fruit puree, topped with a white chia-like seed pudding. It is garnished with pomegranate seeds, citrus, and a small sprig of fresh green leaves.

I discovered this accidentally. One day in an Asian grocery shop, I saw bottles of colourful drinks filled with what looked like tiny frog eggs. Curious (and slightly horrified at the idea of drinking tadpoles!), I checked the label. It read: “Holy basil seeds”. Bingo! I didn’t have seeds at the time, but the idea stayed with me since then.

Simple Tulsi Seed Pudding Recipe

Do not eat the seeds dry, as they can pose a choking hazard.

• Soak tulsi seeds overnight in water or milk (almond or oat milk work beautifully).
• By morning, the seeds swell into little gel pearls.
• Add mango or berries, a few mint leaves, or a sprinkle of cinnamon.

It’s simple to make, refreshing, and nourishing — perfect as a breakfast or energy drink.

Seed Saving Gold

From a seed bank perspective, tulsi is absolute gold.

• Mostly self-pollinating
• Produces abundant seed
• Easy to clean and store
• Seeds remain viable for 4–5 years when kept cool and dry

It’s one of those generous plants that simply keeps giving.


Now, along with the puddings, here comes another bonus for you to practice on!!