Basil "Purple Ruffles"

[Glencora]

I'm growing this for the first time. It's gorgeous enough to be an ornamental, but I'm also interested in eating it. (Of course.) Any ideas besides using it as a garnish? Or perhaps it isn't tasty?

[jerseydiner]

My purple ruffles basil self-seeds, so I have way more than I can use. I have tried it in a pesto, but didn't love it. It just didn't have enough flavor. I will use it as a garnish, and also I use some as an accent plant in some planters. The color is beautiful, but I do prefer the traditional green basil for cooking.

[jvanderh]

So, your purple basil pesto didn't turn all brown and weird, then?

[jvanderh]

Purple basil turns sort of brown and ugly in pesto, but still tastes good. I try to use it uncooked and whole or shredded so it stays pretty. Oh, and my favorite variety is red rubin :-)

[toodie jane]

Makes a gorgeously-colored basil flavored vinegar. leave a few springs in the bottle.

Purple leafed basils usually have less of the spiciness of green vairities, a bit sweeter if you will. I like Petra better than Ruffles. But then, I'm biased. It has a better growth habit, not so flouncy, and a better flavor, I think. Great against any color tomato as a table garnish, in sandwiches, lemonade, or to garnish salad (am I the only one who puts basil in salads?).

[Glencora]

I made a note of Petra for when I buy seeds next year. Thanks.

[magiesmom]

I put basil in salads, but I don't like the taste of any purple basil I have tried. lemon basil s my favorite for salads.

[chefathome]

It is tasty but I still prefer sweet or Genovese basil for its pure flavour. Do you have a lot of it? It is pretty in salads with microgreens, arugula, etc. Have not made pesto with it yet as I have never actually had gobs of it yet!

[Glencora]

I don't have ton of it yet, but the plants are doing well. I had a feeling it wouldn't be flavorful enough for pesto, plus that might look rather unappetizing. Maybe in a salad with yellow tomatoes...

[chefathome]

I know what you mean. Perhaps a high ratio of Genovese basil to purple in a pesto would be better.

It would look startling with yellow tomatoes, that is for sure. Oh, just thought of something. Last summer we grilled haloumi directly on the grill regularly and would serve it drizzled with a good olive oil and torn shards of purple ruffles.

Although I have not done so, purple basil jelly would be striking. I make Genovese basil jelly to serve with all sorts of things and it is tasty and visually appealing. Or how about flavoured vinegar?