Cinnamon Basil: Spicy-Sweet Ornamental and Culinary Herb

Unique Flavor and Appearance

Cinnamon basil (Ocimum basilicum) resembles sweet basil but adds cinnamon notes. Native to Mexico. Distinctive purple stems and pink/purple flowers. Used in desserts, perfumes, potpourri, jellies. Foliage and flowers are spicy-fragrant.

Growing Conditions

Mint family (Lamiaceae). To 3 feet tall/wide. Tender annual—no drought tolerance. Moist, well-drained soil (not waterlogged). Full sun, pH 6.5.

Planting

Frost-sensitive—plant outside after all cold danger. Start seeds inside for spring transplant head start.

Sowing Seeds

Light sowing: 8–10 seeds/inch. 6 lbs/acre. Germination: 8–14 days.

Transplant Care

Space 2–3 feet. Trim at ~6 inches for bushiness. 3–4 inch mulch conserves moisture, suppresses weeds.

Harvesting

Cut when 4+ leaves remain. Frequent harvest easy. For oil (potpourri/perfume): cut in fall when oil peaks and scent is strongest (NC State Univ.).

A beautiful, aromatic basil variant for kitchen and craft.