The Terroir Reports
Some herbs arrive in Nepal as trends. Others have been here all along, woven into daily routine so closely that they are hardly noticed. Tulsi and sisnu are two of the second kind.
Tulsi: the plant in the courtyard
Walk through an older neighbourhood in the Kathmandu Valley or the Terai and you will often see a tulsi plant growing on a small raised stand in the courtyard. Holy basil (Ocimum tenuiflorum) is considered sacred in Hindu tradition. It is watered and honoured in the morning, and in the month of Kartik many families celebrate Tulsi Bibaha, the ceremonial wedding of tulsi.
As a tea, tulsi is warm and aromatic: clove, black pepper and a soft, sweet finish. It is a comforting cup on a cold morning, plain or with a little honey.
Sisnu: the hillside green
Stinging nettle, or sisnu, grows wild along terraces and forest edges. Families gather the young tops with gloves or tongs, and the leaves become sisnu ko jhol, a nourishing green soup served with rice or dhido, especially in the hills.
Dried, the leaf loses its sting entirely. Brewed as a tea it is smooth and earthy, closer to a light vegetable broth than to anything bitter, with a clean, savoury finish.
From the household to your cup
We source these herbs in small quantities and dry them gently, to keep the flavour as close as possible to what you would find in a Nepali kitchen.
Herbal teas are enjoyed as food, not medicine. If you are pregnant, breastfeeding, taking medication or have plant allergies, please check with your doctor first.