Leaves
Dried herb leaves such as tulsi, neem, moringa, brahmi and curry patta, dried so they can be steeped, ground or mixed into home pastes through the year.
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Early mornings in many homes begin with a few tulsi leaves dropped into a pan of boiling water. Dried herb leaves keep that habit going through the monsoon and winter, when fresh plants grow slowly or are hard to find.
Leaves are the most delicate members of the herb family. Tulsi and pudina carry strong aromatic oils, neem is famously bitter, moringa tastes mild and grassy, and bhringraj and mehendi leaves are more often powdered for hair and skin use. Several of these are traditionally used in Ayurvedic teas, decoctions and external packs.
Good dried leaves keep a green or olive tone instead of turning brown, and they crumble rather than collapsing into dust. Check the label for the leaf name, packing date and packer. Neem is especially strong, so a word with a qualified Ayurvedic doctor before regular internal use is sensible.
Keep leaves in a dark jar, press the air out of opened pouches, and crush them just before use.