Answer

During Paryushan, if you are referring to sabja seeds / basil seeds used in juice, they should generally be soaked only for a short time and consumed the same day.

A safe Jain practice is:

• Soak only as much as needed.
• Soak them shortly before use, commonly around 15–30 minutes.
• Do not keep soaked seeds for many hours or overnight.
• During Paryushan, avoid using anything that may become stale, fermented, or develop unseen life forms.

Explanation

In Jain Dharma, especially during Paryushan, extra care is taken with food and drink to observe:

• Ahimsa — avoiding harm to living beings
• Freshness — avoiding stale or old prepared items
• Carefulness — preventing growth of microorganisms in soaked or stored foods

Sabja seeds absorb water quickly, so they do not need long soaking. Keeping them soaked for a long time may make the preparation less suitable for strict Paryushan observance.

Takeaway

For Paryushan, soak sabja seeds fresh, preferably 15–30 minutes before preparing juice, and consume the juice the same day. If your family follows stricter rules, follow your guru, sadhu-sadhviji, or family tradition.