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Purple Ruffles Basil
Inventory, lb : 7.19
This item was last sold on : 08/15/18
|Coleman Family Farms||Homepage|
Purple Ruffles basil is named after its deeply colored and curled purple leaves. This particular basil variety can be easily characterized by its large, toothed, un-even leaves. The leaves can grown to around 3 inches in length and have a ruffled appearance. Purple Ruffles basil offers a mild basil flavor, that is sweet and offers spice-like notes reminiscent of cinnamon and licorice.
Purple Ruffle basil is available typically in the early summer months.
Purple Ruffles basil is a sweet basil variety botanically classified as Ocimum basilicum purpurascens. The purple basil variety is popular with both the home gardener and with restaurant chefs.
The richly hued Purple Ruffles basil contains high levels of anthocyanins, which are antioxidants that help rid the body of free radicals and are rich in antioxidants which can help fight changes made to DNA and other cells in the body.
Purple Ruffles basil is most often used as a garnish, for both its color and its taste. Add Purple Ruffles basil to green salads or use instead of green basil in a caprese salad. Use Purple Ruffles basil to make a colorful pesto. Add Purple Ruffles basil leaves to water or lemonade to infuse with a hint of basil flavor. Purple Ruffles basil can be added to vinegars to enhance the flavor of the vinegar, passing the flavors along to recipes where it is included. Store unwashed Purple Ruffles basil in a plastic bag for up to five days. Preserve Purple Ruffles basil in oil by placing leaves in olive or coconut oil in small containers or an ice cube tray and freeze.
Purple basils are known to have high amounts of several different types of anthocyanins, which provide a uniquely stable pigment for dyes for the food industry. The Purple Ruffles basil variety is a large-leafed variety offers a greater amount of pigment than smaller leaf varieties. Purple-pigmented herbs, fruits and vegetables have been used for years as natural dyes for food and other products.
Basil is native to the warm climates of tropical and subtropical Asia, with India and ancient Persia as the likely place of origin. Purple Ruffles basil was developed by Ted Torrey, once a director of research at the W. Atlee Burpee and Company. Purple Ruffles basil is a cross between a dark opal variety and a green ruffles variety. It was first released in 1984. The Purple Ruffles basil cultivar won the All-America Selections Flower award in 1987 for a plant grown from seed.
Restaurants currently purchasing this product as an ingredient for their menu.
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