Basil – Cinnamon

Green leaves with red veins on purple stems, flowers colored from pink to purple create much beauty. Foliage has a delightful natural cinnamon fragrance and taste. Delicious in flavoring fruit, pancakes, chili, tomato sauce, pesto,salad, and meat dishes with it[‘s cinnamon touch. Grows very prolifically during long sunny days. Drought tolerant. Bees can’t get enough of it when it is blooming. This herb is wonderful either fresh or dried. Fragrant, lovely, and long lasting in foliage bouquets. Grows well in the garden or in the kitchen in a container. It makes an attractive pot plant.
Sowing: Direct sow 1/8-1/4 inch deep in well-drained soil. Sow direct from early spring after danger of frost to mid-summer. Plant in full sun. Keep moderately moist while germinating. Can also be grown indoors.
Germination: 7 days Spacing: 6-8 inches Height: 12-18 inches
Moisture: Normal Days to Maturity: 70-85 days Soil: Needs Well drained soil. Prefers a lighter soil, but will tolerate clay Light: Full sun
Care information: Can be succession planted every 3-4 weeks. Begin harvesting when 8-12 inches high. Leaves 2 inches long are ready to harvest. Harvest when the flower heads begin to develop. Do not take off more than one-third of the plant. Harvest on a regular basis. For a whole season of growth, harvest stems at the base of the stem. Also, remove flower before seed matures. Strips stems of leaves and use fesh, or dry on a tray in a dark, airy place. Store dried leaves in an air tight container. Leaves are also great frozen. Make the final harvest before the first frost in the fall.
Ocimum basilicum ‘Cinnamon’
Annual