Dark opal basil
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| Ocimum basilicum 'Dark Opal' | |
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| File:Dark opal basil.jpg
A bunch of Dark opal basil leaves
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| Species | Ocimum basilicum var. purpureum[1] |
| Cultivar | 'Dark Opal' |
| Origin | John Scarchuk and Joseph Lent, University of Connecticut, 1950s |
Dark opal basil is a cultivar of Ocimum basilicum (sweet basil), developed by John Scarchuk and Joseph Lent at the University of Connecticut[2] in the 1950s. With deep purple, sometimes mottled leaves, it is grown as much for its decorative appeal as for its culinary value. Dark opal basil was a 1962 winner of the All-American Selection award.[1][3]
Like other purple basils, the purple color is from anthocyanins, especially cyanidin-3-(di-p-coumarylglucoside)-5-glucoside but also other cyanidin based and peonidin based compounds. 'Dark opal', along with other large leaved purple cultivars such as 'Purple Ruffles', has a high concentration of anthocyanins and is considered a potential source of red pigments for the food industry. The anthocyanin concentration is about 18 mg per 100 g fresh leaves, similar to Perilla frutescens, and greater than smaller leaved purple basils such as 'Purple bush' (at about 6 mg per 100 g).[4]
References
- ↑ 1.0 1.1 Lua error in package.lua at line 80: module 'strict' not found.
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ Lua error in package.lua at line 80: module 'strict' not found., page 218
- ↑ J. Janick (ed.), James E. Simon, Mario R. Morales, Winthrop B. Phippen, Roberto Fontes Vieira, and Zhigang Hao, "Basil: A Source of Aroma Compounds and a Popular Culinary and Ornamental Herb", reprinted from: Perspectives on new crops and new uses (1999), ASHS Press, Alexandria, VA, ISBN 978-0-9615027-0-6.
External links
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