Purple Basil

History

Purple basil varieties arose from natural genetic mutations that cause elevated anthocyanin production—the same pigments responsible for the color in blueberries and red cabbage. While purple-leaved basils likely existed in Asia and Africa for centuries, the Western world's introduction to named purple varieties began with "Dark Opal," developed at the University of Connecticut by John Scarchuk and Joseph Lent in 1962. Dark Opal was bred from green Genovese basil crossed with a purple-leaved Turkish variety, and it won the prestigious All-America Selections award in 1962, launching purple basil into mainstream American gardens. The variety's tendency to produce some green or mottled leaves frustrated both gardeners and commercial growers, leading to further breeding efforts that produced more color-stable varieties like "Red Rubin" in Europe during the 1990s. Purple basil's culinary value extends beyond aesthetics: the anthocyanins responsible for its color are powerful antioxidants with documented health benefits, and the leaves often carry a more pronounced clove-like flavor compared to green varieties due to higher concentrations of certain essential oils. In modern cuisine, purple basil has found a particular niche in craft cocktails and artisanal vinegars, where its dramatic color creates stunning visual presentations.