Ocimum basilicum ‘Red Rubin’

Red Rubin basil is a bold and eye-catching cultivar developed in Denmark as a refinement of Dark Opal basil. Released in the early 1990s, it quickly gained recognition for its intense colouring and superior flavour, making it both a kitchen essential and a garden showpiece. This variety grows into a tall, upright bush with broad, glossy leaves in rich shades of red-purple that deepen with sunlight.

The flavour is sweet with subtle notes of clove, stronger than standard sweet basil and perfect for dishes where both taste and visual appeal matter. It excels in fresh pestos, infused vinegars, herb butters, and salads. The magenta-hued flowers are edible and attract pollinators, while the leaves bring vivid colour to garden borders and containers.

Sow seeds indoors in early spring, planting them about 6 mm deep in seed trays filled with a fine germination mix. Keep soil temperatures between 20 and 25°C for even germination, which typically occurs in 5 to 10 days. Avoid heavy covering, as basil prefers light exposure to sprout evenly.

Transplant seedlings into full sun once the risk of frost has passed. Red Rubin thrives in fertile, well-drained soil and benefits from frequent harvesting to promote fuller growth. Plants reach maturity in approximately 70 days and can be maintained throughout the season by regularly pinching off flower buds.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds