By Kelsey
As I was walking through the flower field this weekend, the tulsi caught my eye and I was elated to see how lush it has become. I felt inspired to write a materia medica on this sweet powerhouse of a plant in the hopes that some of you may be inspired to get to know it better!
Tulsi, or Holy Basil, is native to warm regions of India, Africa and Asia. The species that grows here is Ocimum africanum, which is a more temperate tulsi. It is pungent and warming. Traditional uses of tulsi are rich and varied, from being kept inside the home for purification to remedying fevers, asthma, colds, and flus.
Tulsi is adaptogenic, meaning that when used regularly, it can help support the body to move through the stress response more efficiently. In ayurvedic tradition, Tulsi promotes clarity of the mind and opens the heart, among many other uses.
My favorite thing about tulsi is the mouth-watering aroma it gives off during harvest, which can be smelled practically from half a mile away. Its flavor is almost cinnamon-like. One of my preferred ways to use this herb is as a fresh tea! Simply cut the tulsi about an inch from the ground and fill a quart-sized mason jar half way with the herb. Add a bit of fresh rose petals for more heart-opening goodness. Pour near-boiling water over the herbs, cover, and steep for at least 15 minutes. I rarely strain out my fresh teas, I just strain through my teeth. Let cool to a comfortable temperature for drinking, add honey if desired, and enjoy!
CSA barn hours:
Summer: 2:30-6:30 pm (starts the week after daylight savings in March)
Winter: 2:30-6 pm (starts the week after daylight savings in November)
Pick List:
Eggs
Red Gold New Potatoes
Elyse Yellow and Red Long Fresh Onions
Alto Leeks
Parade Scallions
Rhonda Beets
Yaya carrots
Hakeuri Turnips
Pink Beauty Radish
Polaris Fennel
Dark Star, Cocozelle, and Yellowfin Zucchini
Mideast Peace and Silver Slicer Cucumbers
Shimoda, Purple Shine, and Diamond Eggplant
Farao and Caraflex Green Cabbage
Dazzling Blue and Rainbow Lacinato Kale
Champion Collards
Ruby Red Chard
Lettuce
Basil, Parsley, Cilantro, and Dill
Tea Blends and Ground and Whole Chiles (Please bring your own containers!)
Sonora wheat flour and wheat berries
Pick your own flowers and herbs
Saltonstall Olive Oil (Please bring your own jars!)
Starts available in the shade tunnel (Please only take starts from area in between the two signs!)
Shaved Radish Salad with Sunflower Seeds and Ricotta Salata, from saveur.com
¼ cups plus 2 Tbsp. fresh lemon juice
3 tbsp. olive oil
2 tbsp. honey
Kosher salt and freshly ground black pepper
3 tbsp. toasted sunflower seeds, toasted
2 scallions, dark green tops removed, sliced thinly on the bias
2 lb. radishes, cut into ½-in. pieces
¼ cups coarsely chopped mint leaves
2 oz. ricotta salata, thinly shaved
In a serving bowl, whisk together the lemon juice, oil, and honey. Season with salt and pepper to taste, then add the sunflower seeds, scallions, and radishes and toss to coat. Sprinkle over the mint and ricotta salata and serve.