Basil Cinnamon organic seeds - Cinnamon basil

Organic Cinnamon Basil (Ocimum basilicum ‘Cinnamon’) is a decorative and flavoursome variety of aromatic basil, prized for its unique scent of spicy cinnamon. Its purple stems, narrow dark green leaves and nectar-rich flower spikes add a vibrant touch to the kitchen garden, herbaceous borders and balcony containers. In cooking, its warm, slightly sweet aroma pairs particularly well with fruits, herbal teas, desserts and Mexican-inspired dishes. Sow from March to April for a harvest from late May to October.

Cinnamon basil belongs to the Lamiaceae family, which includes mint, sages and thyme. The botanical species is Ocimum basilicum. This widely cultivated species is native to tropical regions of Asia and Africa, now naturalised and grown in many parts of the world, particularly around the Mediterranean basin. It is a herbaceous annual or short-lived perennial plant, very sensitive to cold.
The ‘Cinnamon’ cultivar, marketed as cinnamon basil, is one of the aromatic varieties. It is an old selection, widely distributed and extensively cultivated in Mexico and Central America, studied for its essential oil composition. Its main distinctive character compared to 'Large Green' sweet basil is the high methyl cinnamate content of its essential oil; this molecule is responsible for its cinnamon and clove fragrance.

The plant has a bushy, upright habit, with square, fairly rigid, purple to brownish-purple stems. In open ground, it reaches 50 to 70 cm in height and 30 to 50 cm in width in one season. In a pot, its height is between 40 and 60 cm. The plant self-seeds if a few flower spikes are left to fruit. The leaves are single, opposite, elliptical to lanceolate in shape, quite narrow, with a finely toothed margin. They are medium to dark green, traversed by reddish-purple veins, with a slightly waffled surface due to the recessed veins. The entire above ground part is destroyed by frost. Flowering occurs from July to September. The small, pinkish to pale violet, tubular flowers are grouped into compact terminal spikes.

Cinnamon basil has an aromatic signature appreciated in herbal teas, desserts, and also some traditional Mexican preparations. In several regions of Latin America, fresh or dried leaves are used in digestive infusions and scented pot-pourri blends.

Harvest: Between July and October, harvest cinnamon basil as needed and as it develops.

Storage: basil keeps for a few days in a cool place in a glass of water. It can be dried in the shade and stored in an airtight jar, but then loses some of its scent.

The Gardener's Tip: Weed and hoe regularly. Pinch out flowering stems so that new shoots develop. The scent of its leaves repels mosquitoes.

Uses in the garden or in pots: Place it near the house, in a herb square, a culinary kitchen garden or large containers on the terrace, to enjoy its scent at the slightest touch. Plant with tomatoes, peppers and aubergines. In a herbaceous border, it can be combined with a purple basil like ‘Dark Opal’, an anise hyssop ‘Golden Jubilee’, a lemon verbena (Aloysia citrodora) or a pineapple sage (Salvia elegans) to create a very fragrant display with warm colours. In a pot, pair it with edible flowers (nasturtiums, marigolds) for a flavoursome and ornamental blend within easy reach.