Tulsi, also known as “Holy Basil”, is one of my favorite summer herbs. It is highly regarded in Ayurveda for it’s ability to calm nerves, balance, and uplift one’s spirit. My dear friend Cecilia has been growing tons of tulsi in this California heat and I’ve been one happy benefactor! Tulsi flourishes in intense heat (dry or humid) and you can buy seeds for this sacred plant here at Horizon Herbs.
With an abundance of Tulsi in my kitchen I have been making calming teas, herbal pesto, herbal vinegar, and most recently a shrub! Shrubs are an old fashioned way of preserving apples, berries, and other fruits. Often fruit shrubs are preserved in apple cider vinegar with herbs and spices of the season. They are refreshing to drink on a warm summer evening with sparkling mineral water, bitters, and a touch of whiskey!
1 small handful of fresh holy basil (or a nervine that grows locally like chamomile or milky oat tops)
1 cup of apple cider vinegar
2/3 cup of cane sugar
Grater for apples
Quart sized Mason jar
Grate apples and place into Mason jar. Chop your herb finely and place into Mason jar with sugar. Pour over your apple cider vinegar and make sure the ingredients are completely covered. Shake daily for 3-5 days and store in a cool dark place, then strain and store the mixture in the refrigerator.