Herbalist Robin Rose Bennett

Resource Categories

Big Little Herbal Tips: Tulsi

By Robin Bennett
Posted in Recipes, Videos
On October 07, 2020

Holy Basil (Ocimum sanctum (syn. O. tenuiflorum))

Also known as tulsi or tulasi, this herbaceous plant grows happily as a perennial in zones 10 and up. This delightfully aromatic plant is in the mint (Lamiaceae) family and thus related to sweet basil, spearmint, peppermint, rosemary, sage, savory, marjoram, oregano, hyssop, thyme, and lavender to name a few.

In the Ayurvedic tradition, tulsi is considered an elixir of life and called the The Incomparable One, Queen of Herbs and Mother Medicine of Nature. Hindu households often have tulsi growing in front of or near their home for good luck and prosperity. In Sanskrit, tulsi means “beyond compare.”

Tulsi is a potent nervine and adaptogen, supports brain health & cognitive function, helps maintain blood sugar levels and supports the immune, digestive, respiratory systems.

Tulsi leaves and flowering tops can be used in tea, decoction, tincture, fresh juice, poultice, powder, and infused into ghee or honey. And the fresh leaves can be added to anything you would add Genovese basil to. I love adding the fresh flowers to my salads!

Green blessings,⁣⁣
Robin Rose ~*~⁣ ⁣⁣

Don't forget to comment, like, share and subscribe! 🌿⁣



Serves 2

2 cups full-fat organic coconut milk
2 cups water
2 tablespoons raw organic cashew butter or sunflower seed butter
3 tablespoons cocoa butter - we used Mountain Rose Herbs, organic cocoa butter
1/4 vanilla bean pod- split in half and seeds scraped out
2-3 tablespoons pure maple syrup
pinch pink Himalayan sea salt
1 1/2 tablespoons dried, crushed tulsi leaves
1 dropper-full of Avena's Sacred Basil Glycerite
2 droppers-full Avena's Rose Petal Elixir
2 cardamom pods (optional)

In a small saucepan, add 2 cups of organic coconut milk, water, cocoa butter, Tulsi leaves, vanilla bean (seeds and pod), cashew butter, cardamom pods (if using), and bring to a simmer, stirring occasionally. Let this mixture continue to simmer for 10 - 15 minutes. Once all the ingredients have combined, add in maple syrup and stir for 2 minutes. Strain mixture through a sieve or coffee filter to remove the Tulsi leaves, vanilla bean pod, and cardamom pods. Add a pinch of sea salt and stir to be sure all the ingredients have thoroughly combined. In each mug add 2 droppers-full of Rose Petal Elixir and 1 dropper-full of Sacred Basil Glycerite. Pour white hot chocolate into two of your favorite mugs, stir, and garnish with dried rose petals. Share with the ones you love.

🌿 Recipe taken from https://www.avenabotanicals.com/blogs/news/vegan-tulsi-rose-white-hot-chocolate 

Loading video player...
Robin Bennett

Robin Bennett

Robin Rose Bennett is a writer, teacher, green witch, herbalist, and a wisewoman… one who loves the earth and gives voice to the healing wild food and medicine plants which surround us. She has been a practicing herbalism for over 30 years, based in New Jersey & NYC. Robin focuses on the spiritual and ecological lessons of plants and treatment of illness.