Purple Basil: The Very Purple Younger Sibling of Green Basil

Purple Basil: Same plant as green, but naturally purple.

Green basil - the OG. The one on every windowsill, in every pesto, on every caprese. And then there's the purple variety: same plant, same flavor, just purple - courtesy of anthocyanins, the same compounds that make purple carrots, purple cauliflower and purple potatoes purple - which means it's antioxidant-rich.

Basil was originally green - with the occasional purple leaf popping up naturally among all the green. A natural sporadic color variation - a purple leaf here, a variegated stem there, never a fully purple plant.

That changed in the 1960s - after almost a decade of work by two professors who planted a batch of already partially purple wild Turkish basil seeds and kept selecting the most purple plants until the plant was purple all over: from stem to flower spike. The result: 'Dark Opal' - the first widely recognized, commercially available purple basil variety, and the one credited with pioneering and popularizing the modern trend of purple basil in both culinary and ornamental gardening.

In the 1980s, Green Ruffles and Dark Opal were crossed to create Purple Ruffles - dramatically frilly, deeply pigmented, another All-America Selections winner (the industry's stamp of approval that a plant is worth growing). When Burpee, the biggest seed catalog in America, put it on their pages, purple basil went fully mainstream. Same herb, same flavor, just deep violet - because the purple version of produce is sexy.

Purple Basil Varieties

Same green basil, different color – sharing the main varieties, each with a slightly different look and personality.

• Dark Opal - the original. Deep purple-red, slightly glossy, mild clove-like flavor. The one that started it all.
• Purple Ruffles - heavily frilled leaves, more intensely pigmented, slightly spicier. The dramatic one.
• Red Rubin - reddish-purple, a bit peppery, another All-America winner (1992).
• Osmin Purple - one of the darkest varieties, known for color stability. If you want deep, consistent purple, this is it.

Flavor wise, it's less sweet than classic green, a little more clove-like, occasionally a hint of pepper or anise depending on the variety.

Cooking with Purple Basil

The color is heat sensitive and fades the moment it hits a hot pan - a common anthocyanin reaction. Even the friction heat from a food processor is enough: purple basil pesto comes out dark greenish-brown, not violet. Still delicious. Just not purple.

For purple color drama, use it raw or as minimally processed as possible. Torn into salads, on a caprese, floated on a cocktail. Think garnish more than cooking.

Purple basil also makes a stunning infused vinegar - the anthocyanins bleed into the liquid and turn it a deep jewel-toned pink. One of the prettiest things you can make with a handful of herbs and a jar of white wine vinegar.

Buying & Storing

Look for purple basil at farmers markets in summer - same season as green, same care. Choose bunches with deep, vibrant color and no wilting. Store it like green basil: stems in water, at room temperature, out of direct cold. Cold dims the purple color and aromatic fragrance.

More Purple Fruits & Veggies

If purple basil caught your eye – you’re not alone. Purple veggies are kind of my love language. Check out these other preciously purple produce guides 

• Purple Potatoes – the antioxidant-rich members of the potato family. 
• Purple Carrots — the original carrot, deeply purple and antioxidant-rich.
• Purple Kale – the glam, antioxidant-rich version of classic green kale. 
• Purple Brussel Sprouts - the sweeter, nuttier, antioxidant-rich cousin of the classic green sprout. 
• Radicchio - the vibrant purple veggie that brings bold color to winter cooking.
• Purple Asparagus – the sweetest, most tender spear of all.
• Mulberries — the most ancient, anthocyanin-rich "berry" you're probably not eating.

If you get your hands on some pretty purple basil, tag me on Instagram, @danielagerson - I'd love to see.

There’s a whole wide world of colorful fruits and veggies out there - hope this inspires you to bring more of it home and play.

Let's make waves in the kitchen.