Dark Opal Basil Seed

Dark OpalBasil Seed

Dark violet foliage delivers clove-like flavor
One of the darkest purple basils available
Lilac flowers support pollinators and cutting gardens
Heirloom leaves make striking microgreens

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Key Attributes

Botanical Name

Ocimum basilicum

Days to maturity

80 Days

Sun

Full Sun

Packet

100 Seeds

About Dark Opal, Basil Seed, Basil Seed

Dark Opal basil seeds produce a striking variety of basil known for its deep purple leaves and aromatic qualities. This cultivar has roots in the Mediterranean, where basil has been treasured for centuries for its culinary and medicinal uses. Dark Opal basil's leaves are not only visually stunning but also boast a slightly spicy, clove-like flavor that enhances a wide range of dishes, from salads to pasta.

Growing details

Planting

Sow Depth

1/4"

Days to Germination

5–10 days

In-row plant spacing

12"

Plant profile

Life Cycle

Annual

Plant Height

24 inches

Growth Habits

Upright

Seed & variety

Seeds Per Ounce

21,800

Color

Purple

Seed Type

Heirloom

Growing Season

Warm-Season Crop

Before Planting

Basil needs warm soil, full sun, and a bed enriched with finished compost. Wait until nights are reliably mild, remove weeds, and place the crop where leaves will dry quickly after rain.

Planting

Start basil indoors 4–6 weeks before the last spring frost or direct sow after frost when soil is at least about 60°F. Keep the medium warm and evenly moist until emergence. Provide strong light indoors, then harden seedlings before transplanting into warm conditions. Thin direct-sown plants after true leaves form, and repeat sowings for a steady supply.

Watering

Do not allow basil to wilt repeatedly; its shallow roots benefit from steady moisture. Water the soil thoroughly when the surface dries, mulch after warming, and keep splashes off leaves intended for harvest.

Fertilizer

Compost plus one light balanced feeding usually suffices in beds. After several heavy cuttings, a dilute nitrogen-rich feed can restore leaf production; avoid excessive fertilizer that weakens flavor and growth.

Harvesting

Begin basil harvest once plants have several sets of leaves. Cut stems just above a leaf pair so two new branches develop, taking no more than one-third at once. Harvest before flowers open for the best leaf quality and repeat weekly; collect dry brown seed heads separately.

Tips

Begin pinching above a leaf pair while plants are young and remove flower spikes unless seed is wanted. Harvest often from the top, never stripping all foliage, and protect plants when nights approach 50°F.

Pests & Diseases

Downy mildew, Fusarium wilt, Botrytis gray mold, bacterial leaf spot, and damping-off can damage basil. Yellowing between veins with gray-purple growth beneath leaves strongly suggests downy mildew. Choose resistant varieties, use clean seed and mix, provide airflow, water early at soil level, remove infected plants, and never save seed from diseased stock.

Japanese beetles skeletonize basil leaves, slugs chew low foliage, and aphids or spider mites gather on tender growth. Inspect undersides before every harvest, handpick beetles in the morning, and remove badly damaged leaves. Use row cover before flowering where beetles are consistently severe.