Purple Ruffles

Basil

60d to harvest

Aromatic and richly colored, Purple Ruffles drapes the garden in velvety, wine-purple leaves with frilled, ruffled edges that feel almost sculpted in the hand. Expect a sweet-basil fragrance with a gentle, peppery lift—lush and fragrant whether you’re gathering a few sprigs for bright finishing or building bold flavor in your favorite herb-forward dishes. Grow it for its striking foliage first, then enjoy its tender leaves for fresh use and for turning into fragrant herb sauces, pesto-style blends, and quick pickling accents.

Crop Dates

Milestone	Date
Start Indoors	Apr 3rd
Last Frost	May 15th
Transplant / Sow Outdoors	Jul 10th
Harvest Begins	Sep 8th
Harvest Ends	Sep 24th

Crop Details

Trait	Value
Days to Maturity	60
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

Recommended Companions

Lemon Gem Marigold

Yellow Marconi Pepper

Green Giant Tomato

Red Creole Onion

Lipstick Pepper

Red Cherry Large Fruited Tomato

Frequently Asked Questions

What pest or disease most commonly affects Ocimum basilicum (Purple Ruffles), and how do I manage it?

Basil often gets downy mildew (usually shown first by yellowing patches on leaf tops with gray-purple growth on the undersides), especially in humid, still air. Remove and destroy infected leaves immediately, keep plants spaced for airflow, and water at the base in the morning so foliage stays dry. If issues persist, use a labeled fungicide appropriate for basil/leafy greens and avoid wetting leaves at all for the rest of the crop.

How can I tell when Purple Ruffles basil is ready to harvest?

Harvest when plants are about 6–8 inches tall and before flowering, typically around 50–60 days after sowing. Take leaf tips and pinch the top growth just above a pair of leaves to encourage branching; the first harvest also indicates it’s mature enough to keep producing. If you see flower buds forming, begin harvesting more frequently or you’ll get tougher, less flavorful leaves.