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Dark opal basil is a specific cultivar of basil (Ocimum basilicum) known for its distinctive purple or burgundy leaves.  It is popular among gardeners and chefs alike for its unique color and versatile culinary applications. It offers a creative twist on traditional basil varieties while maintaining the beloved basil flavor profile.

 

Appearance: The leaves of dark opal basil are deep purple to burgundy in color, sometimes with shades of green. The color intensifies with maturity and exposure to sunlight.

 

Flavor: Dark opal basil retains the characteristic flavor of sweet basil, which is slightly sweet and peppery with notes of clove and anise. The flavor profile is similar to that of traditional green basil.

 

Culinary Use: It is primarily used as a culinary herb, much like sweet basil. Dark opal basil can be used fresh or dried to add color and flavor to a variety of dishes, including salads, pasta, sauces, and garnishes.

Nutritional Benefits: Like other basil varieties, dark opal basil contains vitamins A, C, and K, as well as minerals such as calcium, magnesium, and potassium. It also provides antioxidants, including flavonoids and phenolic compounds.

 

Growth: Dark opal basil can be grown in gardens or containers in a similar manner to sweet basil. It prefers well-drained soil, ample sunlight, and regular watering.

 

Ornamental Use: In addition to culinary purposes, dark opal basil is valued for its ornamental appeal. The dark purple leaves add visual interest to herb gardens, borders, and containers.

 

 

Dark Opal Basil Microgreens

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  • Latin Name: Ocimum basilicum
    Other Name(s): heirloom, Italian, or traditional basil
    Microgreen Color: Bright Jade green
    Microgreen Flavor: slightly sweet and peppery with notes of clove and anis
    Microgreen Texture: Tender 
    Nutrients:

    Vitamins

    Vitamin A

    Vitamin C

    Vitamin E

    Vitamin K

    B Vitamins

     

    Minerals:

    Calcium

    Iron

    Magnesium

    Manganese

    Potassium

    Zinc

     

    Phytochemicals:

    Flavonoids

    Volatile oils

    Carotenoids:

    Chlorophyll

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