Cinnamon basil

Ocimum basilicum

A lovely basil with cinnamon-scented leaves, also called Mexican spice basil. The leaves are used fresh, frozen or dried. Nice herb in salads and soups and also pies, jellies and vinagers, pesto and marinades. The young leaves and healthy shoots are harvested continuously. The best harvest is achieved if care is taken to prevent the plant from flowering - which can be prevented by top cutting the plant. Fits well outdoors, in a pot on a patio/balcony and in a greenhouse. Basil can be grown indoors all year round, but needs extra lighting during the dark season.

Thrives in a warm and sunny location in nutrient-rich, well-drained soil. Feed regularly.

Pinch out growing tips for bushier plants. The removed tips can be rooted for more plants.

Harvested basil can be frozen for later use. Place whole leaves in a plastic bag and crush with fingers after the leaves have frozen.

Do not allow the soil to dry out. Do not allow to flower.

Pre-cultivation: For planting out when the lowest night temperature is 15°C. Sow sparsely in moist soil. Set at room temp. Replant 3-4 plants/pot in fertilized soil. Use additional lighting for early sowing. Can be grown all year round indoors.

Direct sowing: May-July

Germination time: 5-21 days

Location: Sun

Spacing: 10-20cm / 1 plant per GreenStalk pocket

Sow depth: 1cm

Annual

Number of seeds: approx. 150