In spite of its name, Red Basil is actually purple in color. From a functional perspective, it performs in the same manner as Italian (green) basil, although considered slightly more intense and pungent. When fresh leaves are used, their vibrant purple hue lends a distinctive visual appeal to salads, pastas and as a garnish on a wide variety of dishes. When cooked, its color changes to green and is indistinguishable from Italian basil.

Red Basil is high in vitamin K, vitamin A, vitamin C, manganese, copper, and iron and well regarded for its antioxidant and antibacterial properties.