Basil Dark Opal - Ocimum basilicum Purpurascens

'Dark Opal' Basil is a stunning variety with large, deep purplish red leaves with slight violet hues. It will look and taste great in salads. Its cerise pink flowers contrast beautifully with its dark leaves. Sow from March to May and harvest as and when required from June to October.

Basil is native to the tropical regions of Asia and Africa and has been used in the Mediterranean region since Antiquity. Romans hailed it as the symbol of love... whereas Ancient Greeks considered basil to be the plant of hatred and misfortune! Depending on the variety, plants will reach 30-50 cm in height. Like most members of the Lamiaceae family, the erect, branched stems are square. The leaves of this delightful herb can be eaten fresh or dried. They are widely used in salads, marinades or pesto to accompany pasta, meat or fish. As well as being rich in essential oils, basil has anti-bacterial, anti-inflammatory and stimulating properties.

Harvesting and storage: for immediate use, harvest the leaves as and when required from July to October. Basil will stay fresh for a few days in a glass filled with water, away from direct sunlight. It can also be dried and kept in an airtight jar, although it will inevitably lose some of its aroma.

Good to know: Basil benefits from a supply of well-rotted compost (3 kg/m²) in late autumn or early spring. Weed and hoe regularly to keep the weeds down. Pinching the flowering stems will lead to a bushier plant. The smell of basil leaves is a well-known mosquito repellent!