Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
A deep red beauty with bold basil flavor. ‘Red Rubin’ combines the vigor of modern breeding with the old-world charm of purple basil, producing broad, ruffled leaves of dark burgundy that glisten in sunlight. The flavor is rich, slightly aniseed, and unmistakably sweet—excellent for pesto, infused oils, and herbal vinegar where color and taste both shine.
Plants reach 20–24 inches tall, uniform and sun-loving, with sturdy stems and fragrant blooms that attract bees. The leaves hold their color longer than most purple varieties, making ‘Red Rubin’ prized for both culinary and ornamental use.
Originating from Danish breeding lines in the 1990s, it refined the heritage of ‘Dark Opal’ into a more productive and colorful form. A showpiece basil that brings beauty, scent, and classic Mediterranean flavor in equal measure.
Location Selection: Choose a location with full sun for best growth. Basil thrives in well-lit areas.
Soil Preparation: Ensure the soil is well-drained and rich in organic matter. Basil prefers loamy soil with a pH between 6.0 and 7.0.
Sowing Seeds:
Direct Sowing: Sow the seeds directly outdoors in late spring after the danger of frost has passed. Plant seeds 1/4 inch deep and cover with soil.
Indoor Starting: For an earlier start, sow seeds indoors 6-8 weeks before the last frost date. Use seed-starting trays filled with a seed-starting mix. Cover seeds lightly with soil and keep the soil moist.
Germination: Seeds typically germinate within 5-10 days. Maintain a consistent moisture level in the soil during this period.
Transplanting: If starting indoors, transplant seedlings outdoors after the danger of frost has passed. Space the seedlings 12-18 inches apart to allow for adequate air circulation and growth.
Care Instructions:
Watering: Water regularly to keep the soil evenly moist but not waterlogged. Avoid overhead watering to prevent fungal diseases.
Fertilizing: Apply a balanced fertilizer every 4-6 weeks during the growing season to promote healthy growth and abundant foliage.
Mulching: Apply a thin layer of mulch around the base of the plants to help retain moisture and suppress weeds.
Pruning: Pinch off the top sets of leaves regularly to encourage bushier growth and prevent the plants from flowering too early.
Pests and Diseases: Basil is relatively pest and disease-free but can occasionally be affected by aphids or downy mildew. If necessary, treat with insecticidal soap or fungicide.
Special Considerations:
Harvesting: Harvest leaves regularly by pinching them off at the stem to encourage new growth. Basil leaves are best used fresh but can also be dried or frozen for later use.
How to Grow — Basil Varieties
Watering
Provide consistent moisture, keeping the soil evenly damp but never waterlogged. Basil prefers steady hydration at the root zone rather than frequent surface watering. On average, supply 1 inch of water per week, increasing slightly during hot or windy periods.
Use drip irrigation or a soaker hose to water directly at the base, preventing splash on leaves which can spread fungal diseases like downy mildew. Always water early in the day so foliage dries quickly.
Once plants are established, mulch 2–3 inches deep with straw, shredded leaves, or compost to retain moisture, cool roots, and suppress weeds.
Tip: Irregular watering leads to stress and bitter-tasting leaves. Keeping the soil evenly moist ensures tender, aromatic foliage with rich essential oils.
Fertilizing
Before planting, mix in 2–3 inches of compost or aged manure to create fertile, well-balanced soil. Basil is not a heavy feeder, but consistent nutrition enhances leaf production and flavor intensity.
Feed every 3–4 weeks with a mild organic fertilizer such as fish emulsion, compost tea, or a balanced blend (5-5-5). During peak summer growth, supplement with liquid kelp or seaweed extract to maintain vigor.
Avoid excessive nitrogen—too much fertilizer promotes rapid, weak growth with reduced flavor and aroma.
Tip: A light, regular feeding schedule encourages dense, aromatic foliage and keeps flavor balanced rather than overly sweet or grassy.
Weeding & Mulching
Keep the area around basil plants weed-free, especially while young, to reduce competition for nutrients and water. Hand-weed carefully to avoid disturbing shallow roots.
Apply 2–4 inches of organic mulch once the soil has warmed. Mulching stabilizes soil temperature, conserves moisture, and deters fungal splash from rain or irrigation.
Tip: Organic mulch not only prevents weeds but also enhances soil structure and microbial activity—vital for consistent, fragrant leaf growth.
Sun & Heat Management
Basil thrives in full sun, requiring at least 6–8 hours of direct sunlight daily. The ideal temperature range is 70–90°F (21–32°C).
During periods of extreme heat above 95°F (35°C), basil may wilt or bolt prematurely. Provide 30–40% shade cloth or light afternoon shade to prevent stress, especially for delicate varieties like Lemon or Fino Verde.
Proper spacing (10–12 inches for compact types, 14–18 inches for large-leaf varieties) ensures good airflow and helps prevent fungal problems such as downy mildew.
Tip: Strong sunlight intensifies basil’s essential oil content, deepening flavor and aroma—but steady moisture is needed to prevent heat stress.
Standard forms (Italian Large Leaf, Genovese, Lemon, Cinnamon): 12–14 inches apart.
Large types (Mammoth, Sweet Thai Large Leaf, Siam Queen): 16–18 inches apart.
Pinch out the central growing tip once plants reach 6–8 inches tall to promote branching and prevent early flowering. Continue harvesting regularly to keep plants lush and productive.
Tip: Frequent pinching is the secret to bushy, high-yielding basil. Once it blooms, leaves quickly lose their tender texture and sweetness.
Basil is a natural companion for many garden crops:
Tomatoes: Enhances flavor and deters aphids, whiteflies, and hornworms.
Peppers and Eggplants: Improves growth and reduces pest pressure.
Marigolds and Parsley: Boost pollinator visits and help suppress nematodes.
Encourage beneficial insects by interplanting with dill, chamomile, calendula, or alyssum, which attract lacewings, bees, and hoverflies.
Practice crop rotation each year—avoid replanting basil in the same soil consecutively to prevent fusarium wilt buildup.
Tip: Modern permaculture studies confirm that interplanting aromatic herbs like basil improves pollination rates and naturally repels common pests.
Container Growing
Basil adapts beautifully to container life. Use pots at least 10–12 inches deep filled with rich, well-draining potting mix. Mix in perlite or coarse sand for aeration.
Water containers more frequently—typically every 1–2 days in hot weather—to prevent drought stress. Fertilize lightly every 3–4 weeks with liquid compost tea or diluted organic fertilizer.
Rotate pots occasionally to ensure even sun exposure and prune regularly to maintain a rounded, healthy shape.
Tip: Compact types like Fino Verde, Piccolino Dwarf Greek, and Spicy Globe are perfect for patios or windowsills, while Sweet Thai and Purple Ruffles add both fragrance and visual flair.
Season Extension
Start basil seeds indoors 4–6 weeks before the last frost, sowing them ¼ inch deep in warm, moist soil (70–80°F / 21–27°C). Transplant outdoors only when all danger of frost has passed and soil temperatures remain above 60°F (16°C).
In cooler regions, protect young plants with row covers, cloches, or cold frames during early spring and late fall. Basil is highly frost-sensitive—temperatures below 50°F (10°C) can damage foliage and stunt growth.
For overwintering, take cuttings before frost and root them in water or moist potting soil indoors. Keep under bright light and moderate warmth to maintain continuous harvests through winter.
Tip: Basil thrives on warmth. Preheat garden beds with black plastic mulch in spring or grow under small tunnels to extend harvest into autumn.
Additional Tips — Basil Varieties
Harvesting
Harvest basil leaves early in the morning after dew has dried but before the day’s heat intensifies. This is when essential oils are at their peak, ensuring the richest flavor and fragrance. Always harvest by pinching or cutting just above a leaf node—this encourages branching and fuller growth.
For best results, never remove more than one-third of the plant at a time. Frequent harvesting delays flowering and prolongs the productive life of your basil. Once buds begin to form, pinch them off immediately to maintain tenderness and flavor.
To dry basil, hang small bunches upside down in a shaded, well-ventilated space or use a dehydrator on low heat. For freezing, blend leaves with a little olive oil and store in ice cube trays for use in sauces and soups year-round.
Flavor & Culinary Notes
Each basil variety offers its own signature character:
Sweet Genovese, Italian Large Leaf, Corsican, and Mammoth — rich, classic basil flavor ideal for pesto, pasta sauces, and caprese salads.
Fino Verde and Piccolino Dwarf Greek — concentrated aroma and compact leaves, perfect for garnish or small-batch pesto.
Holy Basil and Red Leaf Holy Basil — sacred, clove-scented herbs best for teas, tonics, and aromatherapy blends.
Sweet Thai, Siam Queen, and Sweet Thai Large Leaf — spicy, anise-flavored basils that hold their taste during high-heat cooking.
Cinnamon, Licorice, and Lemon — fragrant specialty types for desserts, teas, and infused oils.
Purple Ruffles, Red Rubin, and Purple Dark Opal — visually stunning basils for salads, vinegars, and decorative plating.
Pair any basil with tomatoes, garlic, citrus, or soft cheeses. For drinks, try muddling lemon or cinnamon basil in lemonade or cocktails. Adding fresh leaves at the end of cooking preserves their essential oils and aroma.
Handling & Storage
Basil leaves bruise easily and are sensitive to cold. Store fresh sprigs in a glass of water on the counter like cut flowers, loosely covered with a plastic bag. For longer keeping, wrap stems in a damp paper towel and refrigerate briefly in the crisper drawer—but use within a few days to prevent blackening.
Avoid exposing basil to temperatures below 50°F (10°C), which causes chilling injury. To preserve flavor for months, make pesto or herb oil and freeze it. Dried basil should be stored in airtight containers away from light to retain potency.
Growing & Maintenance
Sunlight:
Provide full sun—at least 6–8 hours daily. Purple varieties especially need strong light to maintain color intensity.
Soil & Feeding:
Plant in rich, loamy, well-drained soil amended with compost. Basil prefers a slightly acidic to neutral pH (6.0–7.0). Feed with a balanced organic fertilizer every 3–4 weeks during active growth.
Watering:
Keep soil evenly moist but not waterlogged. Deep watering encourages robust roots. Avoid splashing the leaves to prevent fungal issues like downy mildew.
Pruning:
Pinch back the top growth every 2–3 weeks to promote branching. Remove flower buds promptly to maintain vegetative vigor.
Support:
Larger varieties like Mammoth, Italian Large Leaf, and Sweet Thai Large Leaf benefit from light staking or spacing to prevent overcrowding and improve airflow.
Seed Saving
Allow a few healthy plants to flower near the end of the season. Once flower spikes dry and turn brown, collect the seed heads and gently crush them to release the small black seeds. Sift out chaff and dry seeds completely for 7–10 days before storing.
Keep seeds in airtight containers in a cool, dark location. Properly stored basil seed remains viable for 4–5 years. Note that cross-pollination is common among varieties, so isolate plants by at least 150 feet or bag the flower heads to maintain varietal purity.
Container Tips
Basil grows exceptionally well in containers. Use pots at least 10–12 inches deep with high-quality potting mix that drains freely. Water more frequently during hot weather—container-grown basil dries out faster than garden-planted herbs.
Fertilize with a mild organic feed every 3–4 weeks, and rotate pots occasionally for even sunlight exposure. Compact types like Fino Verde, Piccolino Dwarf Greek, and Spicy Globe are particularly suited for patio and indoor growing.
Common Pairings in the Garden
Basil thrives beside tomatoes, peppers, parsley, and marigolds—companions that help deter pests and enhance growth. Avoid planting near rue or sage, which can inhibit its development. The strong scent of basil also helps repel mosquitoes and flies around outdoor seating areas.
Extended Season Care
In cooler regions, start seeds indoors 4–6 weeks before the last frost. Transplant outdoors only after nighttime temperatures stay above 55°F (13°C). Use row covers or cloches to extend the season in spring and fall.
Before the first frost, take cuttings and root them indoors in water or moist soil to overwinter your favorite varieties. This allows for continuous harvests and an early start next year.
Common Pests and Problems — Basil Varieties
Basil, though aromatic and vigorous, can be susceptible to several pests and diseases, especially in hot, humid climates. Proper care, spacing, and observation are key to maintaining healthy plants across all varieties—from small-leaved types like Piccolino Dwarf Greek to larger cultivars like Mammoth and Italian Large Leaf.
1. Aphids
Symptoms: Clusters of tiny green, black, or gray insects feeding on new growth, causing leaves to curl and distort.
Impact: Aphids feed on plant sap and excrete sticky honeydew, which can lead to sooty mold and attract ants.
Control:
Rinse plants gently with water to dislodge aphids.
Introduce beneficial insects like ladybugs or lacewings.
Apply neem oil or insecticidal soap weekly until populations subside.
2. Spider Mites
Symptoms: Fine webbing under leaves, yellow speckling, and leaf drop.
Impact: Mites thrive in hot, dry conditions and weaken plants by sucking sap from leaf tissue.
Control:
Increase humidity by misting plants lightly or grouping them together.
Rinse foliage with water to remove mites.
Use neem oil or horticultural oil, ensuring thorough coverage on leaf undersides.
3. Whiteflies
Symptoms: Tiny white insects that fly up in clouds when disturbed. Leaves may yellow or appear sticky with honeydew.
Impact: Heavy infestations reduce vigor and invite fungal growth.
Control:
Place yellow sticky traps near plants to capture adults.
Spray with insecticidal soap or neem oil weekly.
Encourage natural predators like parasitic wasps and green lacewings.
4. Japanese Beetles and Leaf Miners
Symptoms: Chewed, skeletonized leaves (beetles) or winding tunnels within leaves (miners).
Impact: Reduced leaf surface area and weakened plant structure.
Control:
Handpick beetles early in the morning and drop them into soapy water.
Remove and destroy affected leaves showing miner trails.
Use row covers during peak beetle season to protect tender foliage.
5. Slugs and Snails
Symptoms: Irregular holes in leaves, slime trails, and feeding damage near soil level.
Impact: Can devastate young basil seedlings.
Control:
Scatter crushed eggshells, diatomaceous earth, or copper tape around plant bases.
Water in the morning to keep soil surface dry overnight.
Set shallow beer traps to lure and drown slugs.
6. Fungal Leaf Spot & Downy Mildew
Symptoms: Yellowing leaves, brown or black spots, gray-purple fuzz beneath leaves, and sudden leaf drop.
Impact: Common in humid weather or overcrowded plantings; can rapidly defoliate entire plants.
Control:
Provide ample spacing and airflow between plants.
Avoid overhead watering—water at the base to keep foliage dry.
Apply organic fungicides like copper or sulfur as preventive treatments.
Remove and dispose of infected leaves immediately; never compost them.
7. Fusarium Wilt
Symptoms: Sudden wilting, yellowing leaves, and stunted growth; stems may show brown streaks.
Impact: A soilborne fungal disease that clogs water transport in the plant.
Control:
Rotate crops annually; avoid planting basil in the same spot for at least 3 years.
Purchase certified disease-free seeds.
Remove and destroy infected plants; do not replant in contaminated soil.
8. Root Rot (Overwatering)
Symptoms: Drooping leaves despite moist soil, blackened roots, and a sour odor from the soil.
Impact: Caused by poor drainage or excessive watering.
Control:
Use well-draining, loamy soil and containers with drainage holes.
Water only when the top inch of soil feels dry.
Avoid leaving pots sitting in standing water.
9. Nutrient Deficiencies
Symptoms: Pale leaves, stunted growth, or purplish discoloration.
Impact: Common in sandy or overused soils lacking nitrogen or magnesium.
Control:
Apply compost or a balanced organic fertilizer every 3–4 weeks.
Mulch with organic material to retain nutrients and moisture.
10. Environmental Stress
Symptoms: Leaf scorch, curling, or wilting during midday heat.
Impact: Prolonged heat or dry wind can cause rapid moisture loss.
Control:
Provide partial shade during the hottest part of the day.
Maintain consistent soil moisture and mulch to stabilize temperature.
General Prevention Tips for All Basil Varieties
Rotate crops annually to prevent soilborne diseases.
Mulch generously to maintain soil temperature and suppress weeds.
Space plants properly (10–12 inches for compact types; 14–18 inches for large-leaf types).
Harvest frequently to encourage new growth and airflow.
Inspect regularly—early detection is key to managing any pest or disease.
Frequently Asked Questions (FAQs) — Red Rubin Basil
Q: What makes Red Rubin Basil unique?
A: Red Rubin Basil is prized for its deep burgundy-purple leaves, striking ornamental appeal, and strong, sweet flavor with clove and anise undertones. It adds both color and fragrance to gardens and dishes alike.
Q: Is Red Rubin Basil an heirloom or hybrid?
A: It’s a modern heirloom selection, developed in Denmark in the 1990s from traditional purple basils to enhance color uniformity and flavor.
Q: How tall does Red Rubin Basil grow?
A: Plants grow about 18–24 inches tall with a full, upright habit and dark, glossy foliage.
Q: What does Red Rubin Basil taste like?
A: Its flavor is robust, sweet, and spicy, similar to classic sweet basil but with a slightly richer, clove-like depth.
Q: How long does it take to mature?
A: Red Rubin Basil typically matures in 65–70 days and produces fresh leaves all summer when regularly harvested.
Q: Does Red Rubin Basil keep its color when cooked?
A: It may darken slightly when heated but retains much of its vibrant color when used fresh or in vinegar infusions.
Q: Can Red Rubin Basil grow in containers?
A: Yes. Its upright habit and decorative foliage make it an excellent choice for pots, patio planters, and ornamental beds.
Q: How should I harvest Red Rubin Basil?
A: Pinch or trim above leaf nodes to promote branching and prolong leaf production.
Q: What are the best culinary uses for Red Rubin Basil?
A: Perfect for pesto, salads, garnishes, flavored oils, and vinegars—where both color and aroma can shine.
Q: Does Red Rubin Basil attract pollinators?
A: Yes. Its pinkish-purple blooms are highly attractive to bees and butterflies later in the season.
Red Rubin Basil is a modern refinement of the ancient purple basils that once adorned Mediterranean gardens and royal herb plots. Developed in Denmark in the 1990s, it was bred for deeper color, uniformity, and a stronger, sweeter aroma than earlier purple types. Its lineage, however, reaches back to the traditional sweet basils of southern Europe, where purple-leaved strains were prized not only for flavor but also for beauty and symbolism.
Throughout history, purple basil varieties were associated with nobility, vitality, and protection. In Italy and Greece, they were often planted near doorways as both ornament and charm, believed to bring good fortune to the home. Red Rubin carried that old-world spirit into the modern era, marrying tradition with horticultural precision to create a plant equally suited for cuisine and ornamental display.
Its deep burgundy leaves and clove-like fragrance make Red Rubin a living expression of how heirloom character can meet modern innovation. It continues to bridge old and new—an herb as rich in story as it is in color and taste.
Choose only healthy, vigorous, true-to-type basil plants free from pests and disease. Select those that best represent the variety’s leaf shape, aroma, flavor, and growth habit. Mark your chosen seed plants early in the season with colored ties or labels, and allow them to complete their full life cycle.
Since all your basil types are open-pollinated heirlooms, they will breed true if kept isolated. Avoid saving seed from weak, stunted, or off-type plants, as these can dilute desirable traits.
To maintain good genetic diversity, save seed from at least 6–10 plants per variety, especially for smaller or compact forms like Fino Verde and Piccolino Dwarf Greek.
2. Flowering and Pollination
Basil produces small, white or purple flowers on spikes toward the end of its growth phase. Once buds appear, stop harvesting leaves on your selected seed plants and allow them to bloom fully. Pollination occurs primarily by bees and other small insects, so ensure good pollinator activity nearby.
To prevent cross-pollination between varieties, isolate each type by at least 150 feet (45 meters) or cover selected flower spikes with fine mesh bags to ensure purity. This is particularly important if growing multiple basil species (e.g., Ocimum basilicum and Ocimum tenuiflorum).
3. Harvesting Seeds
Allow the flower spikes to dry and turn brown on the plant before collecting. The small black seeds develop inside each dried flower calyx.
Cut entire spikes when most flowers have browned and are crisp to the touch. Place them in a paper bag or breathable container labeled with the variety name. Let them finish drying for 5–7 days in a shaded, well-ventilated area.
4. Cleaning Seeds (Dry Method)
Once fully dry, gently rub the flower spikes between your fingers or inside a bag to release the tiny black seeds.
Separate chaff and dust using a fine mesh sieve, screen, or by gently blowing across the mixture (winnowing).
If needed, spread the cleaned seeds on a plate or screen for an additional day or two to ensure all moisture is gone before storage.
5. Drying Seeds
Spread cleaned seeds in a thin layer on parchment paper, mesh screen, or a ceramic plate—never paper towels, as seeds may stick.
Dry in a warm, shaded area with good airflow until the seeds are hard and brittle. Avoid direct sunlight or temperatures above 95°F (35°C).
Drying typically takes 7–10 days, depending on humidity. Basil seeds should snap cleanly when pressed between your fingers once fully dry.
6. Storing Seeds
Store dried seeds in labeled paper envelopes for short-term use, or airtight glass jars for long-term storage.
For best results, include a natural desiccant such as baked rice, silica gel, or powdered milk wrapped in paper to control humidity.
Keep seeds in a cool, dark, and dry environment at 35–45°F (1–7°C). Basil seed remains viable for 4–5 years under proper storage conditions.
7. Testing Seed Viability
Before sowing the next season, test your seed for germination strength:
Place 10 seeds on a moist paper towel.
Seal inside a plastic bag or covered dish and keep at 75–80°F (24–27°C).
Check after 5–7 days.
Count the number of seeds that sprout:
8–10 = Excellent viability
6–7 = Acceptable
Below 6 = Refresh your seed stock next cycle
8. Preventing Cross-Pollination
Basil varieties cross readily through insect activity, so spacing and isolation are essential.
Isolate by at least 150 feet (more if bees are abundant).
Alternatively, use fine mesh blossom bags to cover seed heads and allow self-pollination.
Collect from several plants within the same variety to maintain healthy genetic diversity.
If purity isn’t critical (such as for culinary blends), mixed pollination can yield interesting aromatic variations for experimental growers.
9. Record Keeping and Documentation
Good records preserve your basil legacy. Record:
Variety name and source
Number of plants used for seed
Flowering and harvest dates
Isolation method
Drying and storage conditions
Germination test results
Add sensory notes such as flavor intensity, color depth, or aroma strength—traits that often improve through selective seed saving in your region.
10. Organic Tips for Success
Use rainwater or non-chlorinated water for rinsing or misting seed heads.
Rotate crops yearly to avoid fusarium wilt or soilborne diseases.
Encourage pollinators like native bees and hoverflies to improve seed set.
Avoid synthetic fungicides or insecticides that harm beneficial insects or disrupt natural pollination.
Refresh seed lines every 3–4 years by resowing and saving anew to maintain vigor and flavor quality.
Label all containers immediately—unlabeled seed is lost history.
Uses and Benefits of Basil
Culinary Uses
Basil is one of the world’s most beloved culinary herbs, cherished for its fragrance, flavor, and versatility across countless cuisines. Its leaves are used fresh, dried, or infused to elevate both savory and sweet dishes. The herb’s essential oils provide a balance of sweetness, spice, and brightness that adapts beautifully to nearly every cooking style.
General Preparation Methods
Fresh Use:
Fresh basil is best added at the end of cooking or served raw to preserve its aroma. Use it in pestos, caprese salads, sandwiches, curries, soups, and herbal drinks.
Cooking:
When cooked gently, basil deepens in flavor. Add it to tomato sauces, soups, and stews to enrich their sweetness and aroma. Thai and Holy Basil hold up particularly well to high-heat stir-frying.
Drying and Freezing:
Basil can be air-dried, dehydrated, or frozen to retain flavor. For best preservation, blend leaves with olive oil and freeze in cubes to use throughout winter.
Infusions and Beverages:
Steep leaves in vinegar, oil, or spirits to create aromatic infusions. Lemon, Cinnamon, and Licorice Basil varieties make excellent herbal teas, while Thai and Holy Basil varieties shine in elixirs and tonics.
Desserts and Sweets:
Cinnamon, Lemon, and Licorice Basil varieties bring herbal depth to desserts, syrups, and fruit-based dishes. Their natural sweetness complements honey, citrus, and berries.
Uses by Type
Sweet Genovese, Italian Large Leaf, Mammoth, and Corsican:
Traditional Italian basils ideal for pesto, pasta sauces, pizzas, soups, and fresh salads.
Fino Verde and Piccolino Dwarf Greek:
Compact, intensely aromatic types best for garnishes, pot culture, and fresh seasoning.
Holy Basil (Tulsi) and Red Leaf Holy Basil:
Sacred Ayurvedic herbs used for teas, incense, and adaptogenic tonics that support calm and focus.
Sweet Thai, Siam Queen, and Sweet Thai Large Leaf:
Southeast Asian favorites for curries, stir-fries, and pho, offering bold, anise-clove flavor.
Purple Ruffles, Red Rubin, and Purple Dark Opal:
Ornamental and flavorful, perfect for colored pestos, infused vinegars, and striking culinary presentations.
Cinnamon, Lemon, and Licorice Basil:
Specialty basils prized for teas, desserts, and aromatic drinks with warm or citrus notes.
Spicy Globe:
Compact and decorative, excellent for edging garden beds or snipping fresh for everyday cooking.
Nutritional Benefits
Basil contributes a range of nutrients that support general wellness and vitality:
Vitamins: Rich in Vitamin K (for bone and blood health), Vitamin A (as beta-carotene), and Vitamin C (for immune support).
Minerals: Contains calcium, magnesium, iron, and manganese.
Antioxidants: Provides eugenol, rosmarinic acid, and flavonoids—compounds known to neutralize free radicals.
Essential Oils: Natural oils like linalool and estragole contribute antimicrobial and anti-inflammatory effects.
Digestive Support: Traditionally used to ease bloating, nausea, and digestive discomfort.
Cooking basil lightly helps release its aromatic oils, while raw leaves preserve the full vitamin content.
Cultural and Practical Benefits
Basil holds deep cultural roots around the world—symbolizing protection, love, and harmony in Mediterranean, Asian, and Indigenous traditions. It is both a sacred and a kitchen herb, bridging medicine and cuisine.
Adaptability: Thrives in gardens, raised beds, containers, or windowsills, making it accessible to both farmers and home gardeners.
Economic Value: High market demand for fresh herbs, dried blends, and infused products make basil a reliable crop for small-scale growers.
Community Gardening: A staple herb for teaching seed saving, pollinator gardening, and companion planting.
Cultural Heritage: Holy Basil (Tulsi) is central in Hindu practice, representing purity and renewal; Genovese Basil is intertwined with Italian culinary identity.
Everyday Benefits and Kitchen Versatility
Basil enhances nearly every cuisine:
Italian: Pesto, marinara, caprese salads, and infused oils.
Thai and Vietnamese: Curry pastes, noodle dishes, soups, and stir-fries.
Indian: Tulsi teas, Ayurvedic tonics, and traditional remedies.
Mediterranean: Herb rubs, olive tapenades, and vegetable stews.
Modern Cuisine: Basil cocktails, sorbets, syrups, and desserts.
It pairs harmoniously with tomatoes, garlic, lemon, mozzarella, peppers, honey, and tropical fruits. Its fragrance bridges savory and sweet, making it one of the most universally useful herbs in the world.
Environmental and Garden Benefits
Beyond its culinary value, basil enriches the ecosystem of any garden:
Pollinator Attraction: Basil flowers attract bees, butterflies, and beneficial insects that improve pollination for other crops.
Companion Planting: Growing basil near tomatoes, peppers, and marigolds deters aphids, whiteflies, and mosquitoes while enhancing growth.
Soil Health: Basil roots support soil microbial activity, while mulched leaves return organic matter to the soil.
Biodiversity Preservation: Maintaining multiple basil species—such as Ocimum basilicum, O. tenuiflorum, and O. × citriodorum—helps preserve global seed diversity and regional adaptation.
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Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
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Alliance Of Native Seedkeepers
Basil Seeds - Red Rubin
$200 USD
Unit price /
Unavailable
Description
A deep red beauty with bold basil flavor. ‘Red Rubin’ combines the vigor of modern breeding with the old-world charm of purple basil, producing broad, ruffled leaves of dark burgundy that glisten in sunlight. The flavor is rich, slightly aniseed, and unmistakably sweet—excellent for pesto, infused oils, and herbal vinegar where color and taste both shine.
Plants reach 20–24 inches tall, uniform and sun-loving, with sturdy stems and fragrant blooms that attract bees. The leaves hold their color longer than most purple varieties, making ‘Red Rubin’ prized for both culinary and ornamental use.
Originating from Danish breeding lines in the 1990s, it refined the heritage of ‘Dark Opal’ into a more productive and colorful form. A showpiece basil that brings beauty, scent, and classic Mediterranean flavor in equal measure.
