Red Basil

Red basil (Ocimum Basilicum var. purpureum), identifiable by its typical red colour, was developed in the 1950s by two agricultural researchers. The intense colour is caused by the high levels of anthocyanin contained in the cells of the leaves.

Red basil has high ornamental value and is therefore especially well suited to decorative uses. In a culinary setting, it can be used to make caprese and pesto, or for storing in oil.
Red basil should not be cooked, dried or frozen, as this will cause it to quickly lose its flavours.

Just like “normal” basil, it should not be stored in the fridge, but at a temperature of 10-20 °C.