Red Rubin Basil

Basil

65d to harvest

Aromatic as a summer breeze, Red Rubin Basil unfurls velvety, ruby-tinged leaves with a peppery-sweet perfume that lingers in the air. Expect tender, medium-sized foliage with a lush, slightly ruffled texture—ideal for fresh bouquets of flavor and for turning into fragrant sauces, pesto-style blends, and quick infusions. Grow it for its striking color as much as its bold Italian basil character, with plants that hold their beauty through the warm season.

Crop Dates

Growing note: Frost-free Zone 11a supports continuous outdoor production.

Milestone	Date
Climate	Frost-Free Climate
Growing Approach	Continuous Production

Crop Details

Trait	Value
Days to Maturity	65
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

Frequently Asked Questions

How do I prevent and treat downy mildew or botrytis on Ocimum basilicum (Red Rubin basil)?

Look for yellow patches on upper leaves, fuzzy gray growth on the undersides, or gray mold on stems—these are common in basil, especially with cool nights and persistent humidity. Remove and discard affected leaves immediately, improve airflow (space plants and avoid crowding), and water at the base so foliage stays dry. If it keeps spreading, use a labeled fungicide effective for basil downy mildew and follow the label’s timing, since repeated applications are often necessary under humid conditions.

How often should I water Ocimum basilicum during the main growing phase (around weeks 3–10)?

Water when the top 1 inch of soil feels dry, aiming for evenly moist soil rather than soggy beds. In full sun, this often means watering about every 2–4 days, but only as needed based on heat and potting mix or soil texture. Avoid letting water sit around the roots because basil in Lamiaceae can decline quickly when constantly wet.

When is Red Rubin basil (Ocimum basilicum) ready to harvest?

Start harvesting around day 45–55, and plan full harvest by about day 65 when plants are bushy and the leaves are well-filled. Pick individual leaf clusters or cut stem tops just above a pair of healthy leaves to encourage branching. The best harvest is when leaves are tender and fragrant—if leaves become noticeably tougher or flowering starts, flavor can shift and you should harvest promptly or pinch to delay blooms.