Cinnamon Basil
Where to buy seeds
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Cinnamon Basil is a warm-season herb that lives up to its name, releasing an aromatic blend of cinnamon and anise when you brush its dark green leaves. Native to Mexico, this open-pollinated annual grows to 12-24 inches tall and reaches harvest in just 65 days, thriving in zones 4-10. What makes it special isn't just the flavor, dark purplish-red stems topped with emerald foliage and delicate pinkish-purple flowers turn this into an ornamental performer in any garden. Whether you're in a container on a sunny patio or planted directly in the ground, Cinnamon Basil brings both culinary intrigue and pollinator appeal to your space.
Full Sun
High
4-10
24in H x 12in W
Annual
High
Hover over chart points for details
Dark purplish-red stems with deep green leaves give this basil real visual character, and the flavor proves equally distinctive. The leaves contain methyl cinnamate, the same compound that makes actual cinnamon spicy-warm, so you get authentic cinnamon aroma both dried and fresh. It flowers beautifully in pinkish-purple, drawing beneficial insects while you harvest. Unlike many basil varieties locked into savory roles, Cinnamon Basil excels in desserts, teas, and fruit preparations, making it genuinely versatile in the kitchen.
Cinnamon Basil shines in roles where most basils wouldn't venture. Use it to infuse desserts like fried bananas and apple pie with subtle spice, or steep fresh leaves for a warm, complex tea. It adds unexpected depth to fruit salads and pairs beautifully with savory dishes in Thai and Mexican cuisines. The leaves are tender and aromatic whether fresh or dried, making them ideal for both immediate cooking and longer storage in your pantry.
Sow seeds indoors 6 weeks before your last frost date, planting 1/4 inch deep. Keep soil at 70°F for best germination and provide bright light, as basil seeds benefit from some light exposure. Transplant seedlings to the garden when they have 3-4 sets of true leaves.
Move hardened-off seedlings to the garden after all frost danger has passed and soil temperature is warm, ideally 70°F or warmer. Space plants 12 inches apart with rows 24 inches apart, or adjust spacing as needed for container growing.
Direct seed 1/4 inch deep, sowing 2-3 seeds per inch in rows 18 inches apart. Firm soil gently over seeds. Thinning is not strictly necessary, though final spacing of 4-8 inches apart produces healthy, full plants.
Begin harvesting lightly after plants become established, ideally in early morning when the air is cool and leaves are at their most resilient. Pinch off individual leaves as needed for fresh use, or cut entire stems. For a full harvest before flowering, cut the entire plant 4-6 inches above ground level; this encourages a second flush of growth. Avoid harvesting leaves that show signs of wilting or damage, as bruised foliage loses aromatic potency quickly.
Begin light harvesting once plants are established, pinching off leaves from the top to encourage bushier growth. Just before flowering begins, cut the entire plant 4-6 inches above the ground to promote vigorous second growth. Harvest in early morning when temperatures are cool and leaves contain maximum oils, handling the fragile foliage carefully to avoid bruising.
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“Cinnamon Basil is believed to have originated in Mexico, where it has been woven into regional cooking and medicine for generations. In ancient times, the herb traveled beyond the Americas, Ancient Egypt incorporated it into embalming rituals, and many ancient cultures valued it for medicinal properties. In Mexico, the tradition of brewing Cinnamon Basil into herbal tea persists today. This heirloom variety has been preserved and passed through seed-saving networks, maintaining its authentic flavor profile and cultural connections across continents.”