Basil Red (Ocimum basilicum) 'Red'.

Basil Red (Ocimum basilicum) 'Red'.

Red basil, also known as purple basil, is a popular culinary herb native to Southeast Asia, commonly used in Thai, Lao, and Vietnamese cuisines. Its distinctive flavor profile includes a spicy, anise-like taste with a hint of sweetness, making it stronger and more pungent than sweet basil. Red basil is often used in soups, stir-fries, curries, and other savory dishes, pairing well with spicy foods and serving as a garnish or key ingredient in Thai basil pesto. Red basil grows taller than sweet basil, reaching heights of up to 24 inches and requiring more space in the garden or container. It prefers warm temperatures and plenty of sunlight, but requires consistent watering and well-draining soil. Popular red basil varieties include 'Dark Opal', 'Osmin', and 'Red Rubin', each with slightly different flavor characteristics and growth habits. Red basil is often favored in Asian traditional medicine for its purported benefits, such as reducing fevers, aiding digestion, and providing relief from respiratory issues. It is also used in teas and infusions for its distinct flavor. Red basil has a higher concentration of the essential oil eugenol, which gives it its distinctive scent and flavor, and is used in aromatherapy and has potential health benefits, such as acting as an anti-inflammatory and antimicrobial agent. When substituting red basil for sweet basil in recipes, it is important to note the stronger flavor profile and adjust the amount to taste, especially if the dish is not traditionally spicy.

Cultivation is the same as for other varieties of Basil, warm sunny spot, moist soil but not saturated and sow seeds 1/8 to 1/4 inch deep. Sow a few seeds every ten days or so for successive supply of young leaves.