Pour simmering water over a few fresh or dried leaves and let steep for about ten minutes, covered. Traditionally enjoyed after meals or in the evening. 1 to 2 teaspoons of dried leaves per cup, 2 to 3 times a day.
Fresh leaves are macerated in alcohol for several weeks according to traditional herbalism methods, then filtered. This more concentrated preparation warrants professional advice before use. Dosage to be validated with a healthcare professional or a recognized pharmacopoeia before use.
Dried leaves are ground into a fine powder, traditionally mixed with honey or lukewarm water. A healthcare professional can specify appropriate use for each individual. Dosage to be validated with a healthcare professional or a recognized pharmacopoeia before use.
Tulsi can be found dried or in sachets at herbalist shops and Ayurvedic product stores; it is also easily cultivated in pots, in mild climates or indoors in bright light.
Leaves are traditionally harvested in summer, preferably in the morning, before the plant fully blooms.