PlantFiles: Dark Opal Basil
Ocimum basilicum 'Purpurascens'

This year is the first time that either one of us had grown purple basil. We have been very pleased with it so far. As mentioned above, it brings an ornamental touch to the garden - it would even look good used as a landscape plant. This one will be put on our "keeper" list.

We are growing two other varieties, Italian Large Leaf and Genovese. Having done side by side taste tests, we have found the 'purple opal' to have an unmistakable strong licorice taste that lingers after eating. We've yet to cook with it, but this unique aspect might work well for certain dishes.

I might also add that it is enduring hot, humid conditions very well.


I never thought I would, or even could, get excited about basil but I enjoy looking at it and monitoring its progress. This has added to my already high level of shame, but I am coming out of the closet. I am a basil lover and proud of it !!

While flavorful and wonderfully aromatic, this also provides an interesting color contrast to the deep green foliage in my tomato row. And as with other basils, it's a wonderful companion for tomatoes in both the garden and in culinary use.

This plant is grown in all my borders. If left it reseeds beautifully. I have been very successful in transplanting after rain spring through late fall. This plant grows vigorously in any soil though best when mulched in hot sunny areas to retain moisture. I have added it to beds of coneflower and bee balm and the dark foliage is a beautiful addition with the added benefit of discouraging weed growth. Fails in shade.

'Dark Opal' keeps its leaf color all during the season, so adds an ornamental touch to the garden. Besides, vinegar made with this variety is a beautiful shade of purple.

Has red-purple leaves and pink flowers.To harvest, remove growth whenever four sets of true leaves can be left on the plant. This encourages bushier growth and increased yield. For best foliage flavor, cut before flowering. Leaf flavor changes after flowers open. After cutting, wash and pat leaves dry. Use immediately or store in perforated plastic bags in the refrigerator. When drying the leaves, harvest early in the day but after dew has dried.