Purple BasilA clove-like, slightly spicy flavour
Did you know?
Purple basil is a cultivar of Ocimum basilicum (sweet basil). The dark purple leaves are used in pesto or as a garnish. This attractive basil variety has won multiple awards for its beauty, flavor and ease of cultivation, including the All-American Selection awards.
Purple Basil is great for…
Purple Basil leaves have a beautiful, coppery glow and clove-like, slightly spicy flavour. Use them in salads, for pesto or preserved in oils and vinegars.
Pairs well with…
- Olive oil
- Anything tomato
Tear fresh Purple Basil leaves rather than chop them as the metal from the knife can alter the taste. Like other types of basil, pick your Purple Basil leaves just before watering to get the most intense flavour, when the stems are starting to droop. You’ll see that all the flavour is concentrated in the fragrant leaves.
Take care of your Purple Basil
Let your Purple Basil tell you when it needs watering. It should start to wilt. Over watering will dilute its flavour, while stressing it will increase the production of essential oils, improving its flavour.
To stop your Purple Basil from getting too leggy, pinch back the stems just above new side shoots. Do not refrigerate as the chill will quickly turn the leaves black.
Leave your potted Purple Basil in your kitchen bench away from draughts and preferably out of direct sunlight.
For your pre-cut Purple Basil, leave it in the salad drawer of your refrigerator.
Purple Basil contains many vitamins and minerals, including vitamins A, C, and E, fiber, and antioxidants.
Like other basil, Purple basil is packed with Vitamin K, which helps with blood clotting and aids in bone strength. Used medicinally for its antioxidants and antibacterial properties, basil oil provides an immune system boost and combats aging and skin ailments.