Amethyst Improved

Family: Lamiaceae Herb

Slip your fingers through Amethyst Improved’s velvety, deep purple leaves and you’ll find a distinctly sweet, aromatic basil fragrance that turns bold in the garden.

The foliage is tender and richly textured, with a compact, upright habit that makes it easy to harvest repeatedly at about 70 days. Grow Amethyst Improved for its striking purple color and its standout flavor—ideal for fresh use, fragrant finishing, and vibrant purple pesto-style sauces.

Light: Full SunMaturity: 70 DaysHabit: Upright

Botanical illustration of Amethyst Improved

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 21st
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 13th
Harvest Begins	Aug 22nd
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	70
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Amethyst Improved’s purple leaves bring a sweeter, more floral basil snap than the typical green clump—great for sauces that need to taste alive, not leafy. Use it as a finishing herb or in a quick blitz pesto so the aroma stays front-of-house and doesn’t turn bitter.

Best Uses

purple pesto-style sauce for tossing with hot pasta while keeping its color bright
finishing handful—tear leaves over grilled chicken, fish, or roasted vegetables right off the heat
blitz into a quick herb emulsion (olive oil + lemon + salt) for drizzling
stacked in fresh salads where the leaves stay supple under vinaigrette

Flavor Profile

sweet basil aromatics tender, softly plush leaves slightly cool, herbal finish stands up to aggressive chilling or quick heating without tasting hollow

Kitchen Pairings

extra-virgin olive oil lemon zest or lemon juice garlic parmesan (or aged pecorino) mozzarella balsamic vinegar

Frequently Asked Questions

Why are my Amethyst Improved plants wilting and showing a gray, moldy stem/neck—what’s the likely problem and how do I stop it?

This is most often early blight or, more commonly, seedling/crown rot from excess moisture leading to fungal growth on the stem/neck. Remove and discard the worst affected plants, then water only at the soil line and avoid wetting leaves; improve airflow with wider spacing if plants are crowded. If the problem persists, apply a labeled fungal treatment suitable for eggplant/solanums and rotate away from the same bed to reduce reinfection.

How often should I water Amethyst Improved during the main growing phase, and how can I tell the soil is at the right moisture?

During the main growing phase (after plants are established and growing vigorously), water deeply about 1–2 times per week, aiming for evenly moist soil rather than frequent light watering. Check 2–3 inches down: water when it’s starting to dry at that depth, but don’t let the soil fully dry out or stay waterlogged. Consistent moisture is especially important once fruits begin to form to prevent blossom-end issues and bitter, stressed fruit.

How do I know when Amethyst Improved is ready to harvest?

Harvest when the eggplant fruits are fully colored (deep violet-purple) and firm, typically about 70 days from transplanting depending on your conditions. For best eating quality, pick at about 6–8 inches long (roughly 1/2 to 3/4 of the final size), because size increases quickly and overripe fruit can become seedy and less tender. Use scissors or a sharp knife and cut the stem just above the calyx to avoid tearing the plant.