Despite growing the same herbs, the role of each of them in the kitchen is different. Tulsi leaves are usually added to brewing of herbal teas or to preparations of Ayurvedic medicine. Pudina, on the contrary, is a widely used culinary herb. It is used to make various dishes, such as chutney, biryani, curry, raita, salad, beverages with lemon, etc. Its refreshing taste goes well with both salty and sweet foods.
