Red Rubin

Family: Lamiaceae Herb

Planting Schedule

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Plunge your senses into Red Rubin’s richly hued foliage—deep wine-purple leaves edged with a cool, velvety sheen that perfumes the air with a bright, sweet basil aroma.

The leaves are tender and finely textured, building a lush, upright habit that stays flavorful through the season. Grow Red Rubin for striking fresh garnishes and vibrant color in herb-forward sauces, pesto-style blends, and quick pickling infusions.

Light: Full SunMaturity: 60 DaysHabit: Upright

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Red Rubin Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Apr 20th	Jul 27th	Sep 25th – Aug 1st
Zone 2a	Apr 13th	Jul 20th	Sep 18th – Aug 29th
Zone 2b	Apr 3rd	Jul 10th	Sep 8th – Aug 25th
Zone 3a	Apr 3rd	Jul 10th	Sep 8th – Sep 1st
Zone 3b	Apr 7th	Jul 14th	Sep 12th – Sep 21st
Zone 4a	Apr 3rd	Jul 10th	Sep 8th – Sep 24th
Zone 4b	Apr 1st	Jul 8th	Sep 6th – Sep 27th
Zone 5a	Mar 27th	Jul 3rd	Sep 1st – Sep 30th
Zone 5b	Mar 23rd	Jun 29th	Aug 28th – Oct 5th
Zone 6a	Mar 20th	Jun 26th	Aug 25th – Oct 10th
Zone 6b	Mar 14th	Jun 20th	Aug 19th – Oct 16th
Zone 7a	Mar 9th	Jun 15th	Aug 14th – Oct 20th
Zone 7b	Feb 27th	Jun 5th	Aug 4th – Oct 28th
Zone 8a	Feb 18th	May 27th	Jul 26th – Nov 5th
Zone 8b	Feb 9th	May 18th	Jul 17th – Nov 12th
Zone 9a	Jan 23rd	May 1st	Jun 30th – Nov 26th
Zone 9b	Dec 29th	Apr 6th	Jun 5th – Dec 9th
Zone 10a	—	Oct 1st	Nov 30th – Feb 28th
Zone 10b	—	Oct 1st	Nov 30th – Feb 28th
Zone 11a	—	Oct 1st	Nov 30th – Feb 28th
Zone 11b	—	Oct 1st	Nov 30th – Feb 28th
Zone 12a	—	Oct 1st	Nov 30th – Feb 28th
Zone 12b	—	Oct 1st	Nov 30th – Feb 28th
Zone 13a	—	Oct 1st	Nov 30th – Feb 28th
Zone 13b	—	Oct 1st	Nov 30th – Feb 28th

Crop Details

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

Culinary Notes

Chef's Note

Red Rubin’s purple leaves bring a sweet basil perfume with tender, finely shredded texture—perfect for pesto where you want aroma intact rather than cooked down to muteness. Use it at the end or in fast blends: heat softens the bite and you’ll lose some of that fresh, almost cooling herb top-notes.

Best Uses

quick pesto-style blends where you want color and aroma up front
tear-and-fold herb finish on hot pasta or beans—minimal heat so it doesn’t dull
vinegar quick-pickling infusions for a perfumed, lightly herbal tang
plating garnishes that stand up to acidic salsas and olive-oil dressings

Flavor Profile

sweet, bright basil aroma tender, finely textured leaves slightly cool herbal bite

Kitchen Pairings

garlic lemon extra-virgin olive oil parmesan mozzarella white beans

Frequently Asked Questions

What pest or disease most commonly affects Ocimum basilicum (Red Rubin basil), and what should I do?

Basil is frequently hit by downy mildew (often first seen as yellow patches on leaf tops with gray-purple growth on the undersides) especially with cool, humid nights. Remove and discard affected leaves early, improve airflow, and water at the soil line (not over the foliage). If it keeps spreading, switch to a preventative copper-based spray labeled for basil and repeat according to the product directions.

How often should I water Ocimum basilicum during the main growing phase?

During active growth, keep the soil consistently moist but not soggy—aim for the top 1 inch to dry slightly between waterings. In full sun, this usually means watering every 2–3 days, but only adjust based on how quickly your soil dries. Use enough water to wet the root zone evenly, since basil roots suffer when they repeatedly dry out and then get waterlogged.

How can I tell when Red Rubin basil is ready to harvest?

Start harvesting when plants are about 6–8 inches tall and have at least 6 true leaves (typically around 50–60 days). Harvest by pinching or snipping just above a leaf pair to encourage branching, taking no more than about one-third of the plant at a time. If flowering begins, basil quality drops—harvest frequently and remove flower buds to keep leaves tender.