Inventory, lb : 21.50
This item was last sold on : 06/30/15
Opal basil is available year-round.
Opal basil, botanically known as Ocimum basilicum purpurascens, has two varieties that have been chosen as All-America Selections winners in 1962 and 1987. Opal basil's deep purple color can be used as a food grade dye for both edible and non-edible products.
The deep purple or burgundy, glossy leaves of Opal basil are egg-shaped and sparsely toothed along the edges. The color of the basil intensifies with maturity, although variegated green leaves are considered normal in Opal basil. The hybrid basil variety has a slightly stronger anise flavor than the common green sweet basil. Flavor forward is clove-like with mild ginger undertones and a potent aroma. Opal basil is considered savory when compared to the standard sweet basil and is used for it flavor as well as its color.
Opal basil has a compound of vitamins and minerals that make it a powerhouse of anti-inflammatory properties. Unique to the Opal basil variety is the addition of anthocyanins, which are currently being extensively research and discovered to be of particular value to human health.
Opal basil leaves make aromatic infused vinegars and oils. The dark color leaches into the infusing vinegar, leaving it a beautiful shade of burgundy. Make a purple pesto or use the leaves as a garnish for desserts, salads, pizza and pastas. Opal basil can replace green varieties in caprese salads and most other recipes calling for standard sweet basil. This purple basil can be used fresh or dry; it can also be frozen for future use. Opal basil can lend flavor and color to many culinary pairings, including Thai, Vietnamese, and Italian.
Opal basil was first discovered in 1830 by George Bentham a British botanist. Since then, many varietals have been introduced. Purple basil crossbreeds rather easily with other basil cultivars which allows for a great number of varietal changes. The Dark Opal basil variety was developed at the University of Connecticut in 1950. Opal basil is grown both for ornamental and culinary uses; it grows best in the summer heat.
Restaurants currently purchasing this product as an ingredient for their menu.
|Vi At La Jolla Village||San Diego CA||858-646-7700|
|Tractor Room||San Diego CA||619-543-1007|
|JRDN Restaurant||San Diego CA||858-270-5736|
|Zymology 21||San Diego CA||619-546-9321|
|The Cork and Craft||San Diego CA||858-618-2463|
|Tender Greens-Broadway||San Diego CA||619-807-1394|
|Golden Door||San Marcos CA||760-761-4142|
|Davanti Enoteca El Camino Real||San Diego CA||858-519-5060|
|Mikel A Crawford||Oceanside CA||760-518-2532|
|Union Kitchen & Tap||Encinitas CA||760-230-2337|
|Turquoise Coffee||San Diego CA||858-412-5377|
|Starlite||San Diego CA||619-358-9766|
|Hotel Del Coronado 1500 Restaurant||Coronado CA||619-435-6611|
|The Bellows||San Marcos CA||619-395-6325|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Waters Catering||San Diego CA||619-276-8803 x4|
|Solterra Winery +Kitchen||Encinitas CA||760-230-2970|
|The Compass||Carlsbad CA||760-419-8343|
|Kat's Kitchen Collective||San Diego CA||619-742-4562|
|Culinary Concepts||San Diego CA||858-530-1885|
|Stone Brewing-Liberty Station||San Diego CA||619-269-2100|
Recipes that include Opal Basil. One is easiest, three is harder.
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