Ocimum basilicum ‘Cinnamon’

Cinnamon Basil, also known as Mexican Spice Basil, is a fragrant and ornamental cultivar of sweet basil that traces its lineage to Mexico and Southeast Asia. This striking herb features reddish-purple stems and veins, slender dark green leaves, and soft pink flower spikes that make it as attractive in the garden as it is in the kitchen. Its rich scent comes from the compound methyl cinnamate, giving it a signature cinnamon note layered with sweet basil warmth.

The flavour of Cinnamon Basil is distinctly spicy and aromatic, blending hints of clove, mint, and true cinnamon. It pairs beautifully with stone fruit, chocolate, and warm desserts, and brings depth to herbal teas, jellies, and vinegars. It also complements savoury dishes like soups, stews, and grilled meats. Herbalists and folk medicine practitioners have long used it for its digestive benefits and mild antimicrobial properties.

Sow seeds in spring or summer into moist seedling mix and press them onto the surface without covering, as basil needs light to germinate. Keep temperatures between 21 and 29°C and maintain steady moisture. Germination occurs in 6 to 10 days. Transplant once true leaves appear and the seedlings are well established.

Cinnamon Basil grows 45 to 75 cm tall and thrives in full sun and well-drained, fertile soil. Space plants 25 to 30 cm apart and water regularly without over-saturating. Prune flower spikes early and often to prolong leaf production. This variety is slow to bolt and deters garden pests like whiteflies, making it an ideal companion to tomatoes and other crops.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds