Red Rubin Basil
Red Rubin Basil
Ocicum basilicum v. Red Rubin
With beautiful reddish-puple leaves, Red Rubin basil is a great choice for salads and garnishing. Similar to the classic genovese basil, this compact variety has a slightly stronger and spicier flavour and produces small, lavender coloured flowers at the end of it's life cycle.
SPROUTS IN
High: 4 Low: 10
HARVEST IN
High: 35 Low: 60
Fun Facts
Basil’s name comes from the Latin word for king, basileias, and was once used to make perfumes, ointments, and medicines for the royal families.
Growing Tips
Pinch the growing tips when the plant is at least 15 cm (6 inches) tall. This will promote leaf growth and prevent the plant from growing too lanky; If your plant flowers, pinch the flowers off and use them as a garnish! Prefers rich and fertile soil with a minimum of six hours of sunlight each day; When planted alongside tomatoes, basil is said to improve their taste!
Harvesting Tips
Begin harvesting when plant is between 15 cm to 20 cm (6 inches to 8 inches) tall (30 days after planting); To continually harvest, snip the stem just above the point where two large leaves meet; During harvest, make sure to leave at least 10 cm (4 inches) of stem from the base of the plant to allow for a repeat harvest.
Medicinal Uses
Some studies have shown that sweet basil ointments and skin creams may help protect the skin from the effect of aging and environmental stress.
Nutritional Benefits
Basil is rich source of vitamins A, B6, C and K and minerals such as copper, iron, manganese and magnesium.
Recipes
Pairs best with olive oil, garlic, lemon, rosemary, thyme, and tomatoes. Makes the best-o pesto!
BASIL BUTTER GARLIC BREAD
MIXED BERRY AND BASIL GAZPACHO
GRILLED HALLOUMI WITH WATERMELON AND BASIL OIL
PROVENCAL CHICKEN WITH TOMATOES, OLIVES AND BASIL