Basil – Red Rubin

Basilius Magnus

• Growing Temp 60°F – 85°F

• Days to Maturity 60-90 days

Ease of Cultivation and Stunning Color: Red Rubin basil is a striking variety known for its deep purple leaves and aromatic flavor. This herb is relatively easy to grow, making it a great choice for both beginner and experienced gardeners. Its unique coloration adds visual interest to gardens and dishes alike. Red Rubin basil can be used in salads, pestos, and as a garnish, bringing a bold flavor and vibrant hue to a variety of culinary creations.

Direct Sowing: To direct sow Red Rubin basil, plant the seeds outdoors after the last expected frost when the soil temperature is consistently above 60°F. Sow the seeds about ¼ inch deep and spaced 12 inches apart in rows that are 18–24 inches apart. Germination typically occurs within 7–14 days. Keeping the soil consistently moist is essential during germination to support strong growth. Once seedlings are established, thin them to about 12 inches apart to ensure adequate airflow and growth. You can begin harvesting leaves when they reach approximately 3–4 inches long, making sure to take no more than one-third of the plant at a time.

Early Sowing for Seedlings: For an earlier harvest, sow Red Rubin basil seeds indoors 6–8 weeks before the last expected frost. Use seedling trays filled with quality potting mix, placing 2-3 seeds per cell. Maintain a temperature of 70–80°F to encourage germination. Once the seedlings develop their first true leaves and the risk of frost has passed, transplant them into the garden. Space the transplants about 12 inches apart in rows that are 18–24 inches apart. Water them thoroughly after planting and consider adding mulch around the base to retain moisture and suppress weeds.

Harvesting: To determine when Red Rubin basil is ready for harvest, look for vibrant purple leaves that are fragrant and full. You can start harvesting once the plants have developed enough foliage, typically within 60-90 days after sowing. It’s best to pick the outer leaves first to promote bushier growth. Regular harvesting will encourage continued production and prevent flowering, which can make the leaves taste more bitter. For the best flavor and color, harvest in the morning when the essential oils are most concentrated.