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Cinnamon Basil Seeds - Microgreen or Garden bin248

Cinnamon Basil,  Ocimum basillicum 

Ocimum basillicum (Cinnamon) is an aromatic spicy variety of basil with an assortment of cuisines, deserts, teas and potpourri. 

The Heirloom cinnamon basil seeds will produce full size plants measuring from 18” to 30” high and 1’ to 1.5’ wide. Leaves grow to two inches long that are glossy and dark, reddish purple stems with pink flowers. Best while fresh but also maintains much of its flavors when dried. This type of basil plant has relatively great germination rates, generally between five to ten days. Repels insects due to its strong aroma.

If you enjoy herbs and spices, combine the two and grow cinnamon basil (Ocimum basilicum), an herb that features the taste and aroma of basil with overtones of cinnamon. Like other types of basil, it grows outdoors as an annual in all parts of the United States, or you can grow it as a potted plant outdoors or indoors for easy harvest all year long. It's quite easy to grow when given basic care and a little extra attention now and then.
You can start cinnamon basil from seeds, sowing them indoors in early spring to grow outdoors, or at any time to keep plants indoors. Start seeds in moistened sterile potting soil or soil-less mix, sprinkling them in flats or pots; cover seeds with 1/4 inch of soil or mix. Keep the mixture moist until seeds sprout, usually in five to seven days, then move seedlings into a sunny window, watering them whenever mix surface is slightly dry. For a pot, space seedlings to allow 12 inches between plants, and use additional pots to keep more plants; outdoors in the ground, plant seedlings 12 inches apart once danger of spring frost has passed. You can also direct-seed cinnamon basil when the weather warms in spring, keeping the soil lightly moist until seeds sprout.

Microgreens basic growing instructions:                                                                              



Cover the bottom of the container with an inch or two of moistened potting soil/mix or coir. Flatten and level it with your hand or a small piece of cardboard, taking care not to over-compress the soil. Scatter seeds evenly on top of the soil. Press gently into the soil using your hand or the cardboard. Cover the seeds with a thin layer of soil. Dampen the surface with a mister. If you prefer, you can skip this step and instead cover the container with a clear lid or plastic wrap until the seeds are sprouted. While waiting for sprouts to appear, usually within three to seven days, use the mister once or twice daily to keep the soil moist but not wet. Once seeds have sprouted, remove the cover (if you've used one) and continue to mist once or twice a day. Microgreens need about four hours daily of direct sunlight to thrive (south facing window). In winter months, some may need even more. Leggy, pale greens are a sign of not enough sunlight. Light needs can also be satisfied with a grow light that has a low heat output — you don't want to scorch your delicate greens. Microgreens will be ready to harvest about two to three weeks after planting. Look for the first set of "true leaves" as a sign of readiness. Then grab your scissors and snip the greens just above the soil line. To serve, wash the microgreens with water and dry with paper towels or a salad spinner. Harvest and serve them immediately for the freshest flavor, and add to soups, salads, sandwiches or main dishes. Store remaining cut microgreens in a plastic bag in your refrigerator.