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  • Basil, "Opalescent"

Basil, "Opalescent"

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A unique basil, with a sweet/fruity/perfumed flavor and scent. Deep purple leaves are ruffled and fringed; edible flowers are a bright rose-lavender color. Frank Morton, who created this new variety, says, "the fragrance and taste are completely distinct from sweet basil, and the fruity sweetness and cherry-magenta color it imparts to a salad vinegar is unlike any other herb I know. Beautiful beyond belief in a bottle with olive oil." A new possibility for cooking, salad, and garnish as well as cut flowers, edible flowers, honey plant, and landscaping. Has great possibilities for preserves, fruit salad, and other fruit-based dishes that want a lift. Not to mention bouquets with real fragrance.From a cross between Mrihani, an African landrace basil, and a purple Genoese type called Opal. Bred by Frank Morton, who has pledged it as an Open Source Seed Initiative Variety. 50 seeds

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  • Home
    • Contact
  • Shop
    • Vegetable Seeds >
      • Arugula
      • Beans
      • Beets
      • Broccoli
      • Cabbage
      • Carrots & Roots
      • Chard
      • Corn
      • Cucumber
      • Eggplant
      • Fennel
      • Greens
      • Kale and Collards
      • Lettuce
      • Melons
      • Oil Crops
      • Okra
      • Open-Source Seeds (OSSI)
      • Onions and Leeks
      • Peas
      • Peppers
      • Spinach
      • Squash & Pumpkins
      • Tomatoes
      • Turnips and Rutabagas
    • Perennial Vegetables >
      • About Perennial Vegetables
    • New for 2021
    • Cover Crops >
      • Cover Crop Mixes
      • Cover Crops that are Food Crops
      • Decorative Cover Crops
    • Grains >
      • Heirloom Wheat Barley Oats & Rye
      • Gluten-Free Grains
    • Flowers
    • Herb Seeds >
      • Medicinal and Historic Herbs
      • Culinary Herbs (and teas)
    • Seed Collections
    • Companion Plants
    • Fall Vegetables
    • Herbs and Flowers for Fall
    • Plant for Summer
    • Plant for Spring
    • Start these Indoors
  • Recipes
    • Tomato Recipes
    • Preserving and Fermenting
  • Our Story
  • Blog
  • HOW-TO