Krishna tulsi bears leaves that are mottled green and purple, more intensely purple as plants mature. Used in the popular dish Gai Pad Gra Pow and popular in many Thai, Vietnamese, Chinese, and Indian cuisine dishes, the spicy aromatic leaves are a nice garnish with Asian noodles. This variety is relatively rare in India and is highly esteemed. A wide range of health benefits. Antioxidant. Commonly taken as tea. OM SHANTI OM
