Lamiaceae · Ocimum basilicum var. purpurascens
While it’s not a particularly sweet flavor, it does have a stronger clove taste and is highly aromatic which makes it ideal to steep in oil or vinegar. Plus, the color of the leaves leaks into the food so it provides a reddish-purple color in the dish or oil, as well.
Although the leaves are gorgeous, they can be difficult to grow and be less vigorous than their greener-colored cousins. The trick to keeping this beautiful variety of basil alive is to provide them with rich, well-draining soil and plant them a week or two after the last spring frost.
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Pick regularly to encourage more growth. Remove flower buds as soon as they appear for continued leaf growth.
Leaves are ready to harvest when they are large enough to eat, and can be harvested as needed. Harvest leaves by pinching off the outer leaves, leaving some on the plant for future growth. Eat leaves as soon as possible after harvesting.
Store leaves short term in a perforated plastic bag in the fridge. For longer term storage, leaves can be frozen whole or chopped and frozen in ice cubes.
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