Red Rubin

Basil

60d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	Feb 27th
Last Frost	Apr 10th
Transplant / Sow Outdoors	Jun 5th
Harvest Begins	Aug 4th
Harvest Ends	Oct 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

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.