Red Basil
Scientific Name: Ocimum basilicum or Purpura scens
Native To: India and other tropical regions of Asia
Basic History: Red basil is a hybrid herb that became popular in the 1990’s.
Culinary Uses: its deep purple color makes it perfect as an ornamental garden herb. It makes a great vinegar and, used fresh, it is a good accompaniment to fish, poultry and mild vegetables.
Flavor and Taste: Red basil has the same flavor as basil but with a slightly deeper taste.