Seeds Basil Cinnamon Open Pollinated Heirloom 100 Seeds Per Pack

Cinnamon Basil Seeds or Ocimum basilicum

Open Pollinated Heirloom 100 Seeds Per Pack

Non-GMO - US grown - Open-pollinated - Untreated

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Cinnamon Basil is a Mexican cultivar with purple-flushed foliage, pink flower spikes, and a distinctive cinnamon-like aroma. The leaves can be used fresh or dried in cooking, or it can be dried for herbal tea and potpourri. Attractive foliage and blooms also make this a valuable ornamental addition to your herb garden.

Sowing: Since basil thrives in warm weather, it grows best when the soil has warmed and there is no chance of frost. Gardeners with short growing seasons may want to start their seeds indoors 3-4 weeks before the last frost date, sowing them thinly in flats and providing heat to speed germination. Transplant 15-18" apart. To direct sow, plant the seeds 1/4" deep in rich soil and full sun, thinning to 15-18" apart when the seedlings develop. Basil also grows well indoors or as a container plant.

Growing: Basil thrives in soil that drains well, yet needs water often. If the weather drops below 50 degrees, provide protection. As the cinnamon basil plant grows, pruning it helps it to develop into a bushy, healthy plant; pruning is also important because once the plant flowers, it will begin to wilt and die. To prune the plant, remove the top several sets of leaves on each stem, taking care to leave at least three sets of leaves on the lower part.

Harvesting: Basil leaves can be harvested as soon as they reach a height of 6-8". The best time to harvest the leaves is in the morning after the dew dries. After the cinnamon basil plant is established, harvesting often actually improves production; once the flowers develop, however, the leaves grow bitter to the taste. Remove single leaves or parts of a stem as needed, taking care to leave at least three sets of leaves on the length of the stem for healthy growth. How do you know when to harvest basil seeds? When harvesting, pinch off the stem directly above the next set of leaves. Fresh basil will keep for several days at room temperature, with the stems in a glass of water; if refrigerated, it tends to wilt and turn brown. Basil also freezes and dries well. Since the water content of basil is very high and it can mold easily, the best method for drying is a dehydrator, an oven, or a similar dry, warm location.