Ocimum basilicum ‘Dark Opal’

Dark Opal Basil is a striking heirloom variety developed in the 1950s at the University of Connecticut, celebrated for its deep violet-purple foliage and ornamental elegance. Awarded the All-America Selections prize in 1962, it remains one of the most visually distinctive basils available. Its glossy, nearly black leaves and pale pink flower spikes make it as much at home in a flower bed or bouquet as it is in the kitchen garden.

The flavour of Dark Opal Basil is subtly spicy with clove and anise notes, underpinned by a sweet, earthy basil character. It adds depth to fresh tomato salads, summer pestos, and herbal vinegars, and is a favourite for purple-infused oils and teas. The leaves contain high levels of anthocyanins, making this basil not only delicious but also suitable as a natural food colouring.

Sow seeds in early spring indoors or directly into warm soil after the last frost. Press them gently onto moist, well-drained seedling mix and avoid covering, as basil needs light to germinate. Maintain a soil temperature of 20 to 25°C and keep moist. Germination usually occurs within 7 to 21 days.

Transplant or thin seedlings to 20 to 30 cm spacing in full sun. This variety grows 40 to 60 cm tall with a compact, bushy habit. Pinch regularly to encourage branching and prevent early flowering. Plants are ready to harvest from 65 days and will continue producing through the season if trimmed often.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds