Basil Red Rubin (Allium tuberosum)
Basil Red Rubin variety has an unusual reddish-purple leaves, and a stronger flavor than sweet basil, making it most appealing for salads and garnishes.
Choose a sunny site with well-drained soil, amend with well-rotted manure or compost.
Red Rubin Basil tastes nearly the same as any green basil, though a bit more pungent than Genova Basil. Sometimes, it even has a sharpness almost like cloves. The taste might be a bit too strong for some people in pesto. Red Rubin Basil is best used fresh. When cooked, the purple colour disappears and it turns green.
|Harvest||Regularly, the more you harvest the more it will produce. If kept warm and harvested often you may even get 10 months worth of Basil leaves.|
|Position||Part to Full Sun|