Features:

• Sun – Tulsi can tolerate partial shade but will grow best, producing the most potent medicinal properties when grown in full sun (6-8 hours per day.)
• Soil – Plant in loamy soil with good drainage and a pH between 6.0 to 7.5. 
• Companion Planting – Tulsi will deter pests and attract pollinators, planting near brassicas, tomatoes, lettuces and carrots makes it a good companion.
• Watering – Water when the soil is slightly dry on top. Keep soil damp, not soggy, to prevent root rot and mold. Preventive measures like watering in the morning so the plant’s leaves can dry out during the day will help keep it free of fungal disease.
• Pruning – Pinch off any yellow or dying leaves so they can use all their energy to develop new green leaves. Tulsi can be pruned any time of year. Don’t prune more than fifty percent of the plant at any time. Pinch off any buds that begin to develop to create a fuller, bushier plant.
• Fertilizing – Once every four to six weeks. This will help to keep the soil from being depleted.
• Mulch – Adding mulch around your tulsi plant will help keep moisture in and the soil from becoming compacted.
• Pinching Leaves – When tulsi reaches 8” to 10” inches in height, you can harvest large leaves by pinching off at the stem. Freshly picked leaves lose their color quickly, so use them as soon as possible to get all the benefits of tulsi.
• Timing – The essential oil concentration is highest in the early morning after the morning dew evaporates and the sun warms the leaves. 
• Wintering Over – In warmer climates, tulsi is a perennial that will return year after year. However, like other crops that will not survive a frost, tulsi will die in heavy frost, snow, and extreme cold. 
• To keep your tulsi alive during the cold winter, bring it inside and place it in a sunny spot, preferably above 50°F. Enjoy the benefits of the plant and return to the garden in late spring after the risk of frost has gone.
• Harvest – At the end of the growing season, you can cut the plants all the way down to harvest all the leaves and stems. 
• Storing – After harvesting, you can place the stems with leaves in a jar filled with water in the refrigerator for up to a week. 
• A plastic bag placed gently over the leaves keeps the air from drying out the leaves. The basil can be used fresh in teas and cooking.