(Ocimum basilicum) Annual. A hearty herb that has a mild cinnamon flavor and fragrance. One of the easiest basils to grow. Dark green leaves with lovely lavender flowers that are a favorite for bees.
Great to use in teas, baking, with chicken dishes, jellies, or vinegars. Makes a nice cut flower in bouquets. When dried, cinnamon basil is wonderful in potpourri.
Basil can be used for culinary purposes, medicinal purposes, as a pest repellant, and as a garden plant companion.
|Germination Temperature||Planting Depth||Days to Germination||Plant Spacing||Row Spacing||Sun|
|65-85||1/4"||5-10||4 seeds every 10"||24-36"||Full|
Sow outdoors 1-2 weeks after average last frost, when soil temperatures are warm. Sow indoors 6-8 weeks before transplant.
Easy to grow from seed.
Wait to sow until outdoor nighttime temperatures are above 50°F.
Basil is very frost sensitive.
Basil should be harvested before the plant flowers and is best harvested in the morning to maintain fresh flavor. Avoid harvesting in the late afternoon heat.
Basil leaves grow in sets of two and the leaves are positioned exactly opposite from each other on the stem. If you examine the point where the leaves meet the stem, you should see two sets of tiny leaves growing out of the junction. To harvest, pinch or cut each stem directly above a set of leaves to encourage the development of bushy lateral branches for greater leaf production.
After harvesting, place the basil in a short glass or vase of water and store away from direct sunlight. This will help to keep it fresh until you’re ready to use.