Cultivated since the beginning of the century

It is believed that this variety is the result of a recent selection while it was cultivated at the beginning of the century in Poitou.

Beautiful visual, a subtle taste

Its perfume is slightly more subtle and lighter than the others. Purple Basil usually releases pepper flavours. However our variety offers touches of Lily of the valley, mixed with the smell of freshly cut grass and fragrance of clove.

Purple Basil and garlic: a great mix

The notes of Lily of the valley and freshly cut grass make this Purple Basil a great combination to help soften and freshen the taste of garlic.

Tasty combinations

The intense colour, the fragrance and the flavours of Purple Basil make it a great ingredient in recipes such as:

• Goats Foam (espuma) with Purple Basil
• Tomato Gratina with Purple Basil
• Ricotta and Purple Basil Gnocchi
• Sauteed potato and artichokes with Purple Basil
• Asparagus risotto, parmesan and Purple Basil
• Crunchy salad of fennel, radish and mangetout with Purple Basil
• Crayfish bisque with Purple Basil
• Chicken marinated in Pimenton de La Verra tapas with Purple Basil
• Lemon meringue pie with Purple Basil
• Raspberry tart with Purple Basil

Darégal has selected 4 others types of exceptional basil:

• Genovese Type Basil
• Aniseed Basil
• Lemon Basil
• Thai Basil
• Cinnamon Basil (2015 Novelty)
• Marseilles Basil (2015 Novelty)

Further to this collection, we have created many Assemblages – blends of several varieties of Basil.

Two Assemblages have been widely promoted by our clients and Herbs Sommeliers:

• Assemblage N°12 for fish (2015 Novelty)
• Assemblage N°17 for white meat (2015 Novelty)

Each one of our Basil from the Basil Collections is the result of a long term process – based on 128 years of expertise – in terms of research, greenhouse tests, open field cultivation, organoleptic assessment as well as production.

Our experts are at your disposal to introduce you the Basil Darégal collection.