Dark Purple Opal Basil

Ocimum basilcum

Seeds per pack ~ 200

Germination: 90%  Packed for 2025

Origins and History

Purple Dark Opal Basil is an heirloom variety developed in the 1950s at the University of Connecticut, bred by Joseph Lent and John Scarchuk. Its introduction marked one of the first intentional breeding efforts to produce a basil with striking ornamental value alongside culinary use. It won the All-America Selections award in 1962, cementing its reputation as a unique and desirable plant for both herb gardens and ornamental beds. Rooted in the broader basil traditions of India and Southeast Asia, Purple Dark Opal continues the legacy of basil as both a sacred herb and a kitchen staple, while offering a bold aesthetic twist.

Appearance and Characteristics

This variety is renowned for its deep purple leaves with occasional green flecking, giving it a dramatic presence in the garden. Plants typically grow 12 to 18 inches tall with slightly serrated, pointed leaves and a bushy form. The color intensifies with full sun exposure, and it produces delicate pink to lavender flowers that contrast beautifully against the foliage. Its aroma is sweet and slightly spicy, with a hint of clove and anise.

Culinary Uses

Purple Dark Opal Basil is as functional as it is beautiful. The leaves add vibrant color to salads, fresh tomato dishes, pestos, and herb vinegars. Its flavor, slightly milder than traditional green basil, lends itself well to garnishes, infused oils, and even cocktails. Because of its high anthocyanin content (responsible for the purple pigment), it is often used to tint vinegar a rich magenta, making it a favorite for culinary presentation.

Growing Tips

Purple Dark Opal Basil thrives in USDA Zones 4–10, typically grown as an annual. Start seeds indoors 6–8 weeks before the last frost, or direct sow after danger of frost has passed. Sow seeds at a depth of ¼ inch in warm, well-drained soil. Basil prefers full sun (at least 6 hours daily) and benefits from regular pinching to encourage bushy growth. It thrives in fertile soil with consistent moisture but requires good drainage to prevent root rot. Companion planting with tomatoes or peppers enhances garden synergy.

Harvesting Guidance

Begin harvesting leaves once the plant reaches 6–8 inches tall, always picking from the top to stimulate branching. Regular harvesting delays flowering and prolongs the leaf production period. For best flavor, harvest in the morning when essential oils are most concentrated. If flower buds appear, pinch them off to keep the plant focused on foliage. Leaves can be used fresh, dried, or frozen, but drying may diminish the rich purple color. For long-term preservation, consider making herb-infused vinegars or oils.