red rubin basil...

red rubin basil..., a photo by credd on Flickr.

Varieties:
Red Rubin (Ocimum basilicum purpurascens ‘Red Rubin’) grows 18-24” and produces glossy, purple red leaves and pink flowers.

Flavor: Sweet
Makes a rosy colored vinegar when using a white grain (distilled) or white wine vinegar.

Culture:
Basil requires at least 6 hours of direct sunlight and a rich, well-drained
Soil. Fertilize 2-3 times during active growth (when leaves are harvested)
Water plants weekly during dry spells. Keep water off the leaves to
Reduce fungal diseases. A 1” mulch is beneficial.

Basil is a tender annual that should be planted after all danger of frost.
This herb declines when temperatures go below 50 F. It can be
Grown in the garden as well as in pots and containers.

Harvest:
Begin pinching leaves when six sets of leaves have formed for culinary
Use and to promote branching. By late June, flowering may begin.
Remove the flower spikes to encourage more leaf production. Young
Leaves are more tender and tasty than older leaves, but all leaves can be
Used.

Info above from the website If Plants Could Talk.