Basil Seeds - Red Rubin, annual herb

Basil Seeds,a beautiful addition to the garden and landscape.Red basil provides height, color, and flavor in a patio-side garden bed.

Red Rubin is a popular cultivar with large Italian-style magenta leaves known for their sweet aroma and hint of clove spice. This variety is often used in zesty vinegars and sauces due to its delightful flavor profile.

• Premium Red Basil Seeds - Perfect for any garden or patio-side garden bed. Use as garnish, in drinks, salads, pesto, and more.
• Great in containers,can Grow as ornamental
• Good choice as microgreens packed with lots of flavor.
• Use as garnish, drinks, salad, pesto, salad, almost everything.
• Pinching out the leaves keeps growth more compact and pinching the flowers heads also helps extend the harvesting period.
• Produces delicate purple flowers
• Excellent in teas, said to be a digestive aid and to repel flying insects

Seeds per Ounce: 21,000

4 oz - Approximately 84,000 Seeds

1 lb - Approximately 336,000 Seeds

Red basil, also known as Red Rubin, is an annual herb with compact, reddish-purple foliage and a delightful aroma. Learn how to grow this beautiful plant in containers or in a bed with other annuals. The plant is ornamental and the leaves can be used for cooking or to make flavored vinegars. The flavor is a bit more pungent than other types of basil, so use it sparingly.

 Grow Red Rubin basil from seed after frost danger passes in spring or start indoors 6-8 weeks ahead of time. Can also propagate with stem cuttings. Great for tea, aids digestion, repels insects.cts
Maturity: Approx. 70-80 days
Planting season: Late spring/summer
Delicious in fish, poultry, pasta and rice dishes. Use in authentic Vietnamese, Cambodian or Thai dishes, such as pho, the famous noodle soup of Vietnam.
In Greek and Roman cultures, however, basil represented hate and misfortune; because of this, gardeners would often shout abuses at their plants to help them grow.
Sowing: Since basil thrives in warm weather, it grows best when the soil has warmed and there is no chance of frost. Gardeners with short growing seasons may want to start their seeds indoors 3-4 weeks before the last frost date, sowing them thinly in flats and providing heat to speed germination. Transplant 15-18" apart. To direct sow, plant the seeds 1/4" deep in rich soil and full sun, thinning to 15-18" apart when the seedlings develop. Basil also grows well indoors or as a container plant.
USDA Zones: 3, 4, 5, 6, 7, 8, 9, 10, 11, 12
Growing: Basil thrives in soil that drains well, yet needs water often. If the weather drops below 50 degrees, provide protection. As the plant grows, pruning it helps it to develop into a bushy, healthy plant; pruning is also important because once the plant flowers, it will begin to wilt and die. To prune the plant, remove the top several sets of leaves on each stem, taking care to leave at least three sets of leaves on the lower part.

Harvesting: Basil leaves can be harvested as soon as they reach a height of 6-8". The best time to harvest the leaves is in the morning after the dew dries. After the plant is established, harvesting often actually improves production; once the flowers develop, however, the leaves grow bitter to the taste. Remove single leaves or parts of a stem as needed, taking care to leave at least three sets of leaves on the length of the stem for healthy growth. When harvesting, pinch off the stem directly above the next set of leaves. Fresh basil will keep for several days at room temperature, with the stems in a glass of water; if refrigerated, it tends to wilt and turn brown. Basil also freezes and dries well. Since the water content of basil is very high and it can mold easily, the best method for drying is a dehydrator, an oven, or a similar dry, warm location.