Produce Spotlight: Holy Basil (Tulsi)

by | Aug 20, 2020 | News

Tiffany making deliveries for the NPP

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Holy Basil, also known as Tulsi, is a type of basil native to India and is used heavily in Ayurvedic tradition. It is celebrated for its anti-inflammatory and antioxidant properties that are thought to alleviate allergies, reduce stress, and boost your metabolism among many other benefits.

One of our favorite ways to use Holy Basil, by steeping to make Tulsi water, is a very simple, refreshing way to reap these benefits as well as enjoying the subtle sweetness.

STORAGE TIPS:

Cut ends of stems and place in a jar of water. Cover with a loose plastic bag and place in the refrigerator!

Check out a few ways we like to use our Holy Basil!

Tulsi Water

Tulsi Water

Tulsi water is a great day to start your day or to take a refreshing break during these hot summer days! Just chop of a handful of leaves and steep in hot water and voila! You have yourself the most pleasant summer infusion!

Tulsi Water

INGREDIENTS

1/2 cup chopped Finca Holy Basil (Tulsi) leaves

2 cups hot water

INSTRUCTIONS

  1. Combine hot water and tulsi leaves in a jar and stir well. Cover with a lid and let steep for at least 15 minutes,

  2. Serve tulsi water either hot or cold, both are delicious! Enjoy!

Holy Basil Pork

Holy Basil Pork

As huge fans of Thai food, we love the subtle sweetness that Holy Basil gives to this simple Thai-inspired dish! With the delectable Ground Pork from Whitehurst Farms, this hearty stir fry goes fabulously with rice noodles or steamed rice!

Holy Basil Pork

INGREDIENTS:

4 tbsp fish sauce

2 tbsp soy sauce (can sub coconut amigos)

1 tsp rice vinegar

6 garlic cloves

5 Finca Gung Bao Peppers

3 tbsp neutral oil (avocado, vegetable, etc)

1/2 white onion sliced

1/2 bell pepper sliced

1 lb Whitehurst Farms ground pork

2 handfuls Finca Holy Basil leaves

INSTRUCTIONS

  1. Whisk together fish sauce, soy sauce, and vinegar, set aside.

  2. Roughly chop garlic and Gung Bao peppers together.

  3. Heat a wok or large frying pan over medium high. When it’s hot, add your oil, chopped garlic and Gung Baos, and onions. Cook, stirring constantly until your garlic is fragrant.

  4. Add the pork and splash with some of your fish sauce mixture. Cook, stirring to break up the pork until its cooked through.

  5. Add the bell peppers and the rest of the fish sauce until bell peppers have softened. Toss in basil and serve with rice! Enjoy!

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