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How to Make Fresh Tulsi Tea

Even though 2017 isn’t over yet — and it’s been a pretty big year already — I know I’ll remember it as the year I met tulsi.

I was introduced to this mesmerizing plant through the yearlong monthly herbal medicine class I’m taking with a clinical herbalist and teacher here in West Philly, Kelly McCarthy of Attic Apothecary.

I meet with her and around 15 other students one full Sunday per month at historic Bartram’s Garden, where we also maintain raised beds and learn to grow herbs from wilderness gardener (and herbalist) Mandy Katz from seed to harvest.

I think it was the second class, sitting outside with our notebooks on a balmy day this April when we studied the nervous system. We learned about adaptogens, plants that contain compounds that can help the body and mind deal with stress.

There are several, like ashwagandha root, as well as some fungi, like prized reishi mushrooms. But tulsi — also known as holy basil — piqued my interest, since I already dry and brew my own blend of culinary basil varieties for tea.

Kelly has said that if she could recommend one herb to everyone, it would be tulsi — that if everyone just got their daily dose of heady, stress-relieving tea, we’d all feel a little better.

And after taking it daily as a tea made from the dried herb (purchased through Mountain Rose herbs), I have to agree with her: during difficult, stressful times, my regular tulsi habit did seem to help make life a little brighter, a little easier to deal with.

However, tea made from dried tulsi, while pleasant to drink, is somewhat unremarkable: dark in color, earthy and tannic, and only slightly reminiscent of the pungent, bubblegum-sweet essence of the fresh herb.

It wasn’t until I was regularly harvesting it from my garden this summer that I really got to know this herb — and I had to learn to remake my daily tea all over again.

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