Purple Basil

What Is Purple Basil?

Purple basil (Ocimum basilicum var. purpurascens) is a basil variety of the same species as green basil, known through cultivars such as "Dark Opal" and "Purple Ruffles." The dark purple-violet color of its leaves comes from a natural pigment called anthocyanin.

Its aroma is very close to green basil's; it gives a sweet, slightly clove-like taste, accompanied in some varieties by a light cinnamon note. Its main difference is its visual effect and the result it produces in products it colors, such as vinegar and oil.

Nutritional Values of Purple Basil

Since purple basil is the same species (Ocimum basilicum) as green basil and the USDA does not offer separate data for the purple variety, the same values as the encyclopedia's green basil entry have been used with an approximation mark: about 23 kcal of energy per 100 grams of fresh leaves, and a notable amount of vitamin K.

What Are the Benefits of Purple Basil?

Like green basil, purple basil is an herb that can be considered part of a balanced diet; it has also drawn interest in some studies for its anthocyanin content, but these findings have not turned into a definitive health recommendation.

This information is general; purple basil is a plant, not a substitute for medical treatment.

How to Choose Purple Basil?

Fresh purple basil should have a deep, vivid purple-violet color and not be wilted; leaves that have blackened or darkened have lost their freshness.

• Leaves should be a deep, vivid purple-violet; dulling is a sign of staleness.
• The stem should stand upright and firm; wilted, drooping stems indicate that freshness has passed.
• Releasing a sweet-clove-like aroma when smelled is the same freshness criterion as with green basil.

How to Store Purple Basil?

With the stem ends cut, it stays fresh for 3-5 days in a glass of water at room temperature as a bunch; the fridge's cold is not recommended, as it can cause the leaves to blacken, just as with green basil.

Using Purple Basil in the Kitchen

Purple basil is mostly used raw, to create a color contrast in salads and plate garnishes; it is also frequently chosen to impart its color to vinegar and oil.

How Is Purple Basil Vinegar Made?

Fresh purple basil leaves are added to a bottle of white vinegar and left in the dark for a few weeks; during this time the anthocyanin in the leaves transfers to the vinegar, giving it a vivid pink-purple color.

How Is Purple Basil Used in Salads?

Finely chopped or whole leaves are added to green salads, tomato slices, or mozzarella plates, providing both a color and an aroma layer.

What Recipes Is Purple Basil Used In?

It is used in colorful salads, purple basil vinegar, tomato-mozzarella plates, and decorative pesto variations.

Frequently Asked Questions

Does purple basil taste different from green basil?

Its aroma is largely similar; it gives a sweet, slightly clove-like taste, which in some purple varieties can be accompanied by a light cinnamon note.

Why is purple basil purple?

A natural pigment called anthocyanin found in its leaves creates the dark purple-violet color; this is a color variant of the same species, not a separate plant.

Is purple basil used in pesto?

It can be used; however, since the sauce may turn a dark-grayish color, green basil is generally preferred in pesto, with the purple variety added more for garnish.

How is purple basil grown?

It requires the same conditions as green basil; it can easily be grown in a pot or garden with plenty of sun, warm weather, and regular watering.

Where can purple basil be found?

It can be found in the fresh herb sections of large supermarkets and in some neighborhood markets; it can also be bought as a seedling and easily grown at home.