Texts of ayurveda describe the properties of tulsi as follows. It is light to digest and dries tissue secretions. Tulsi tastes hot and bitter. It can penetrate deep tissues and has anti helmenthic properties. Due to these properties it normalizes kapha and vata. Leaves, flowers, seeds and roots of Tulsi are used in ayurvedic preparations.
Preparation of Tulsi Tea:
Ingredients:
1. Tulsi leaves : (Dry or Raw) - 1/4 cup
2. Tender barks :( Dry or Raw) - 3 tea spoon
3. Clove: 1
4. Pepper (optional) - 1
5. Cumin seeds (Jeera): - 1/4 spoon
6. Water - 4 cups
5. Honey: 2 tea spoons
6. Lemon (optional) - 1/2 tea spoon
Method:
Warm clove, pepper and cumin seeds (jeera) on a hot pan. Powder this with the help of mortar and pestle. Finely chop tulsi leaves and tender barks of tulsi. Mix clove, pepper, cumin seeds and tulsi leaves. Pound this mixture in mortar till it becomes coarse.
Boil 4 cups of water in a saucepan and add the coarsely ground ingredients. Allow it to boil till the water content reduces to one cup. Filter the decoction and allow it to warm down. Add honey when