The deep purple glossy leaves of Opal basil are egg-shaped and sparsely toothed along the edges. The hybrid basil variety has a stronger spicy, anise flavor than the common green sweet basil.
Opal basil leaves make aromatic herbed vinegars or oils. Make a purple pesto or use the leaves as a garnish for salads or pizza. Opal basil can replace green varieties in caprese salads. This purple basil can be used fresh or dry; it can also be frozen for future use or used to infuse oil. Opal basil can lend flavor and color to many culinary pairings, including Thai, Vietnamese, and Italian.