Red Rubin Basil Plant
Product Description
68 days from sowing.
The perfect combination of ornamental appeal and intense, spicy flavor. Its compact little habit, handsome foliage, and wonderful aroma make it welcome in any sunny setting, while its flavorful leaves make it a must-grow for lovers of flavored vinegars and oils!
The leaves are smooth, flat, and large, about 3 to 4 inches long and borne very profusely on dense, full little plants a foot tall and 8 to 10 inches wide. The shape and texture of the leaves will remind you of large flat-leafed Italian types, and the intensity of the bite lives up to this reputation! The plant itself is so charming that it makes a nice container choice as well as accent plantings in the herb garden or a very showy edging for the annual bed.
Best of all, Red Rubin is the easiest Basil to grow from seed you will find! Its germination rate is much higher than that of other varieties, so you can count on a few extra plants from every packet of seed!
Like all Basils, Red Rubin can be direct-sown in spring or begun indoors about 6 to 8 weeks before last frost. Maintain a temperature of around 70 degrees F and expect to see little sprouts in 5 to 10 days! Then, when the seedlings are about 6 inches high, pinch away the central stem. This will help side-shoots grow, and keep the plant from flowering too quickly.
If you want to use the leaves fresh, pick them as they mature. A good rule of thumb is to wait until the stems have at least 8 leaves, then harvest all but the first set (the one closest to the base of the stem). This way, you will stimulate new growth on existing stems, keep the plant trim and tidy, and get the maximum harvest from every Red Rubin! (If you pinch back and harvest as we've described here, you can probably get about a third to a half cup of leaves every week from each plant!)
If cut-and-come-again harvesting is not for you, you can also harvest the entire plant at once. Wait until you see flower buds. Then cut the entire plant at the base and hang it upside-down in a cool, dry location for drying, or cut the individual stems at the base and freeze them with their leaves still attached. (Freezing is the better way for full flavor retention, but it's hard to beat the smell of a basil plant hanging in your pantry, so the choice is yours -- perhaps a little of both methods?!)
You will love the sight, scent, and flavor of this delicious red-leafed Basil! We are delighted to make it available this season.
The leaves are smooth, flat, and large, about 3 to 4 inches long and borne very profusely on dense, full little plants a foot tall and 8 to 10 inches wide. The shape and texture of the leaves will remind you of large flat-leafed Italian types, and the intensity of the bite lives up to this reputation! The plant itself is so charming that it makes a nice container choice as well as accent plantings in the herb garden or a very showy edging for the annual bed.
Best of all, Red Rubin is the easiest Basil to grow from seed you will find! Its germination rate is much higher than that of other varieties, so you can count on a few extra plants from every packet of seed!
Like all Basils, Red Rubin can be direct-sown in spring or begun indoors about 6 to 8 weeks before last frost. Maintain a temperature of around 70 degrees F and expect to see little sprouts in 5 to 10 days! Then, when the seedlings are about 6 inches high, pinch away the central stem. This will help side-shoots grow, and keep the plant from flowering too quickly.
If you want to use the leaves fresh, pick them as they mature. A good rule of thumb is to wait until the stems have at least 8 leaves, then harvest all but the first set (the one closest to the base of the stem). This way, you will stimulate new growth on existing stems, keep the plant trim and tidy, and get the maximum harvest from every Red Rubin! (If you pinch back and harvest as we've described here, you can probably get about a third to a half cup of leaves every week from each plant!)
If cut-and-come-again harvesting is not for you, you can also harvest the entire plant at once. Wait until you see flower buds. Then cut the entire plant at the base and hang it upside-down in a cool, dry location for drying, or cut the individual stems at the base and freeze them with their leaves still attached. (Freezing is the better way for full flavor retention, but it's hard to beat the smell of a basil plant hanging in your pantry, so the choice is yours -- perhaps a little of both methods?!)
You will love the sight, scent, and flavor of this delicious red-leafed Basil! We are delighted to make it available this season.