How to Grow and Use Purple Basil: A Complete Guide
With its deep violet leaves and bold, slightly spicy flavor, purple basil is a showstopper in both the garden and the kitchen. Whether you're drawn in by its color or curious how it compares to traditional green basil, this beautiful herb has so much to offer.
In this guide, I'll share everything you need to know about purple basil — how to grow it successfully, how it tastes, how to cook with it, and even how to preserve it for year-round use. I've grown several varieties in my own herb garden, and I'll include the best tips I've learned along the way.
If you're standing in your garden (or grocery store) holding a bundle of purple basil and wondering what to do with it — you're in the right place.
What Is Purple Basil?
Purple basil is a striking variety of Ocimum basilicum, the same species as sweet green basil — but with a bold twist. Thanks to a high concentration of anthocyanins (the same antioxidants that give blueberries and red cabbage their color), its leaves range from deep eggplant purple to reddish-black, depending on the variety and growing conditions.
Despite its dramatic appearance, purple basil is just as easy to grow as its green cousin — and it offers a slightly spicier, clove-like flavor that stands out in both savory and sweet dishes.
Popular Purple Basil Varieties:
If you’re thinking of growing purple basil, here are a few tried-and-true types worth seeking out:
- ‘Dark Opal’ – This is the classic variety with deep purple leaves and a strong, almost peppery flavor. It’s also one of the most ornamental.
- ‘Purple Ruffles’ – A standout in any garden, this variety features frilly, ruffled leaves and a slightly milder flavor. Great for garnishes or fresh uses.
- ‘Red Rubin’ – Similar to Dark Opal but often with larger, more robust leaves and a slightly brighter reddish tone.
- ‘Amethyst Improved’ – A newer hybrid bred for uniform color and compact growth — perfect for containers.
Purple basil isn’t just a pretty face. It attracts pollinators, looks gorgeous in mixed herb beds, and adds real visual drama to salads and herb-forward dishes.
How to Grow Purple Basil
Planting purple basil is just as straightforward as growing the green varieties — but with a little extra attention to sunlight and soil, you’ll be rewarded with deeper color and bold, fragrant leaves.
When and Where to Plant
Purple basil thrives in full sun, so choose a spot that gets at least 6–8 hours of direct sunlight a day. That sunlight helps deepen the color of the leaves — in shadier spots, the foliage may turn more green than purple.
Wait to plant outdoors until the danger of frost has passed and nighttime temps are consistently above 60°F. You can also start seeds indoors 4–6 weeks before your last frost date.
Soil and Spacing
Like most basil varieties, purple basil does best in well-draining soil with good organic matter. If your garden soil is heavy, amend with compost or use raised beds or containers.
Space your plants about 10–12 inches apart to allow for airflow and bushier growth.
Tip: Purple basil tends to be more compact than green basil, which makes it a great candidate for container gardens and sunny patios.
Watering and Fertilizing
Water consistently to keep the soil lightly moist, but not soggy. Basil doesn’t love sitting in wet soil — so make sure containers have good drainage and avoid overwatering.
To keep the leaves healthy and vibrant, fertilize lightly every 2–3 weeks. You don’t need anything fancy. I often use homemade banana peel water — it’s full of potassium and gentle enough for regular feeding.
→ Here’s exactly how I fertilize my basil using banana water
Just avoid overfeeding with high-nitrogen fertilizers, which can cause fast, leggy growth and muted flavor.
Pinching and Pruning
Start pinching back the growing tips once the plant reaches 6–8 inches tall. This encourages branching and creates a fuller, leafier plant. Always prune just above a pair of leaves.
Regular pruning also delays flowering — which helps the plant focus its energy on producing more usable leaves. (More on basil blooms coming up!)
When Purple Basil Blooms: What It Means and What to Do
Like all basil plants, purple basil eventually sends up flower spikes — tall, delicate stems dotted with tiny blooms in shades of pink, purple, or white. While beautiful (and a magnet for pollinators!), flowering usually marks the beginning of the end of the plant’s most flavorful phase.
Why Basil Flowers
When basil blooms, it’s shifting from leaf production to reproduction. Once this happens, the leaves often become smaller, slightly bitter, and less fragrant. If your goal is to harvest basil for cooking or preserving, you’ll want to keep flowering at bay.
Want to dive deeper? Here’s my full guide to what to do when your basil flowers, including whether to pinch them off, save the seeds, or leave them for the bees.
Should You Remove the Flowers?
It depends on how you're using your plant:
- For culinary basil: Yes — pinch off the flowers as soon as they appear to keep the plant producing tender, flavorful leaves.
- For ornamental or pollinator use: Let it bloom! Purple basil flowers are lovely in the garden and make great cut stems for bouquets.
- If your basil’s nearing the end of the season: Let a few flowers go to seed. You can collect them later and replant next year.
What I Do in My Garden
When my purple basil starts to bloom, I usually harvest a big bunch of leaves, then let a few plants flower for the bees (and the beauty). The contrast of those deep purple stems and pale blooms is hard to resist — and I’ve even used them in arrangements.
Purple Basil vs. Green Basil
At a glance, the deep, moody tones of purple basil make it feel like an entirely different herb than classic green basil — but they’re actually members of the same species (Ocimum basilicum). The differences come down to flavor, appearance, and how they shine in the kitchen.
Flavor Differences
Purple basil has a slightly spicier, more clove-like flavor than sweet green basil. Some varieties lean a bit peppery or anise-like. It’s bold but not overwhelming — great for dishes where you want basil to stand out rather than blend in.
Green basil (especially Genovese) tends to be sweeter, more familiar, and often more versatile for all-purpose cooking.
If you're new to purple basil, start by substituting it for green basil in small amounts to see what you like — especially in uncooked dishes like salads or garnishes.
Growing Differences
- Sunlight sensitivity: Purple basil needs more sunlight than green basil to maintain its deep color. In lower light, the leaves may turn burgundy or even green.
- Size and growth habit: Purple varieties often grow more compact, making them perfect for containers or edging.
- Leaves: Purple basil leaves tend to be thicker and sometimes more curled or ruffled than the softer, flatter leaves of green basil.
You may notice your purple basil turning more green as the season goes on. This is usually caused by lower light levels or cooler temps — purple pigmentation (from anthocyanins) fades without bright sun and warm conditions. This caught me by surprise the first time I grew purple basil!
Kitchen Uses
Both types can be used interchangeably in many recipes, but keep in mind:
- Color changes when cooked — purple basil often turns black or muddy green when heated. It’s stunning raw but loses visual impact in sauces or sautés.
- If you're after visual wow-factor (like in a caprese salad, cocktail garnish, or infused oil), purple basil shines raw.
- Culinary Uses for Purple Basil
Purple basil can be used anywhere you’d use green basil — but it brings a twist of color and a slightly more peppery, clove-forward flavor. It’s especially good in dishes where basil is the star.
Culinary Uses for Purple Basil
Purple basil can be used anywhere you’d use green basil — but it brings a twist of color and a slightly more peppery, clove-forward flavor. It’s especially good in dishes where basil is the star.
My Favorite Ways to Use Purple Basil:
Fresh in Salads: Tear or chiffonade the leaves over tomatoes, cucumbers, or fresh mozzarella.
Purple Basil Pesto: The flavor pops, but just know the color can turn a bit muddy when blended. (Try combining with green basil for a more appetizing hue.)
Herb-Infused Oils: Gorgeous in a bottle of herb-infused oil and great drizzled over roasted veggies or bread.
Cocktails and Garnishes: Muddle into herb-forward drinks or float a leaf on top for visual impact.
Vinegars and Butters: Preserve the aroma in compound butters or infuse apple cider vinegar for salad dressings.
Because heat can dull its color, I usually use purple basil raw or as a final finish rather than cooked into dishes — unless I’m only after flavor, not appearance.
For a recipe that lets purple basil shine, try my Purple Basil Caprese Salad — it’s simple, beautiful, and flavorful.
How to Preserve Purple Basil
If your purple basil is thriving, you may find yourself with more than you can use at once — and luckily, it preserves beautifully. The key is to match the method to how you plan to use it later.
Here are the best ways to save that deep purple goodness long after the garden season ends:
1. Freeze It in Olive Oil
Freezing basil in olive oil is one of my favorite ways to preserve the flavor without sacrificing quality. It’s quick, mess-free, and the result is perfect for tossing into soups, pastas, or roasted vegetables.
Just keep in mind that purple basil may lose some of its vibrant color when frozen — totally normal, and the flavor holds strong.
2. Air Dry or Dehydrate
Purple basil can be air-dried or gently dehydrated. The leaves tend to curl a bit more than green basil when dried, but the spicy scent and flavor remain.
- Bundle stems and hang them upside down in a cool, dry spot with good airflow.
- Or use a dehydrator set to low (95–110°F) until the leaves are brittle.
Crumble and store in an airtight jar away from light.
3. Make Purple Basil Salt or Vinegar
To really highlight the color and aroma, infuse purple basil into a finishing salt or a bottle of vinegar. It makes a beautiful gift and elevates simple dishes.
- For salt: Pulse dried purple basil with flaky sea salt in a food processor.
- For vinegar: Steep fresh leaves in apple cider or white wine vinegar for 1–2 weeks, then strain.
4. Compound Butter
Mix finely chopped fresh purple basil with softened or whipped butter, then roll into a log and freeze. Slice off pats to melt over corn, potatoes, or pasta year-round.
Common Questions About Purple Basil
Not better — just different! Purple basil has a spicier, more complex flavor with clove or anise notes, while green basil (especially Genovese) is sweeter and more classic. I use them both, depending on the dish — and often combine them for flavor and color balance.
Absolutely. Purple basil is completely edible and used the same way as green basil. Just keep in mind that the color may change when cooked, so it's especially pretty in raw applications like garnishes, salads, or infused oils.
This is totally normal and has to do with sunlight and temperature. Purple basil gets its rich color from anthocyanins — pigments that fade when light levels drop or when temperatures get cooler (often later in the season). If you'd like to preserve the purple, be sure your plant is getting full sun — at least 6–8 hours a day. I go deeper into this in the growing section above.
Like green basil, purple basil has natural pest-repelling qualities due to its aromatic oils. It can help deter mosquitoes and aphids when planted near seating areas or in mixed beds — though it’s not a guaranteed insect repellent. Still, it’s a lovely companion plant and pulls double duty as a culinary herb and garden helper.
Yes — just expect a slightly different flavor and potentially a color shift when cooked. I often swap them 1:1 in pesto, vinaigrettes, and herb butters. In some cases, I’ll blend both for visual appeal and a more familiar taste. You can explore more purple basil recipes and uses in the culinary section above.
At a Glance: Purple Basil Basics
| Feature | Purple Basil |
|---|---|
| Flavor | Spicy, clove-like, slightly peppery |
| Sun Needs | Full sun (6–8 hours/day) |
| Use Fresh | Best raw for color; cooks like green basil |
| Preservation | Freeze in oil, dry, or make herb butter |
| Varieties | Dark Opal, Purple Ruffles, Red Rubin |
Whether you're growing it for color, flavor, or pollinators, purple basil brings a beautiful twist to your garden and kitchen. From container-friendly compact growth to its slightly spicy kick, it’s one of my favorite herbs to grow and use all season long.
With a few simple tips — the right sun, regular pinching, and easy preservation methods — you can enjoy purple basil long past summer.
Want more ideas for growing and using fresh herbs? Head back to the Herb Index Hub to explore more plant-specific guides and seasonal inspiration.
Have you tried growing or cooking with purple basil? I’d love to hear how you use it! Share your tips below — or tag me @celebrated_herb on Instagram so I can see your harvests and creations.
Happy Purple Basil growing!
