Common names: Red Rubin Basil

Scientific name: Ocimum basilicum var. purpurascens

Red rubin invokes the familiar invigorating aroma of basil but turned up just like its deep maroon-purple hue with hints of clinging to the edges. The flavor is more pungent, sharp, and clove-like than its fully grown counterpart and other sweet basils like Genovese. You don’t need much to make an excellent garnish or salad additive for both flavor and unique aesthetic with their muted color, squat stem, and heart shaped leaves. A sprinkle of this anywhere a basil profile is desired will go a long way in culinary use or even in drinks. They are best used fresh and will lose their purple color when cooked, reverting to green. Nutritionally, red rubin is rich in Vitamin A and C as well as iron and magnesium. Developed in 1990s Denmark, they are an improved variety of dark opal basil, the 1962 All-American Selection award winning sweet basil cultivar developed for its decorative and culinary value. The purple color is attributed to selectively bred (non GMO) increased anthocyanins - antioxidants concentrated in superfood berries that have been widely studied for their robust medical benefits.