Purple basil is a vibrant herb belonging to the mint family, Lamiaceae, and is a specific cultivar of the widely used sweet basil, Ocimum basilicum. This striking plant is completely edible and safe for consumption, sharing the same species classification as its green counterpart. The primary difference is its deep violet hue, making it a popular choice for adding both flavor and dramatic color to various dishes.
Is Purple Basil Safe to Consume?
The intense, dark color of purple basil is due to the presence of anthocyanins, which are natural, water-soluble pigments also found in foods like blueberries, grapes, and red cabbage. These compounds are responsible for the red, purple, and blue coloration in many plants and are safe for human consumption. The presence of this pigment is a genetic trait and does not indicate toxicity, meaning the purple leaves can be treated just like green basil leaves in the kitchen.
Anthocyanins are a type of flavonoid and contribute to the high antioxidant capacity of the herb. Purple basil varieties, such as ‘Dark Opal’ or ‘Purple Ruffles,’ are cultivated specifically for their appearance and flavor. The herb is non-toxic and is often grown as an ornamental edible.
Understanding the Flavor Profile
Purple basil’s flavor is generally more robust and complex than that of traditional sweet basil, which is known for its mild, peppery-sweet notes. Purple basil tends to be less sweet and often presents a stronger, spicier flavor profile. Specific varieties may exhibit distinct aromatic compounds that contribute to this heightened taste.
Common flavor descriptors include hints of clove, anise, or a noticeable peppery or slightly citrusy undertone. The leaves themselves can also be slightly tougher or more crinkled than those of Genovese basil, providing a textural contrast when used fresh.
Practical Culinary Applications
Purple basil’s unique color makes it an excellent choice for applications where visual appeal is desired, but its potent flavor should also be considered. Since the anthocyanin pigments are water-soluble, processing the leaves often causes a color change, sometimes resulting in a muddy or brownish hue, especially when blended with oil, as in pesto. To mitigate this, cooks briefly blanch the leaves before blending or combine them with green basil to maintain a more appetizing color.
The herb is best used in preparations where it is added fresh or near the end of the cooking process to preserve its flavor and color. It makes a garnish for salads, Caprese arrangements, and cocktails, where its deep purple leaves contrast beautifully with light-colored ingredients. For preservation, the leaves can be infused into white wine or apple cider vinegar, which results in a brightly colored, flavorful vinegar. Alternatively, the leaves can be pureed with olive oil and frozen in ice cube trays for easy use in sauces and soups throughout the year.