This variety is very true to its name, and had a distinct cinnamon aftertaste, although initially it very much resembles sweet basil, but with a cooler flavour. Use this herb just as you would use sweet basil.
Basils are loaded with volatile oils, responsible for the heady aroma and strong flavour so essential to cooking. The composition of oils varies greatly in different basil types, thus accounting for the wide range of scents available. Pick the leaves and use fresh or dried in tomato dishes, pasta sauces, vegetables and soups.Cinnamon basil also makes a fantastic jelly and it makes a great addition to a fragrance garden.

Cinnamon basil has attractive purple growing tips, pink flowers in summer enhance the ornamental appeal. It is a tall plant, growing to be 75cm (30”) tall in good soil. The sturdy stems are dark purple red, with dark green , cinnamon scented leaves growing up to 2 inches long.

This seed is organically produced (seed harvested from plants that have themselves been raised organically, without the use of chemicals) and has been certified by The Soil Association.
Soil Association Certification provides organic certification of the highest integrity to all sectors of the organic market, so you can be assured of its authenticity.

All basils are very tender herbs that cannot withstand frost and will only thrive with night temperatures above 12°C. It is vital that Basil is not exposed to the last spring frosts so if sowing outside be patient and sow in late March. Sow at any time if the plant is to be kept indoors. If sowing inside and planting outside, you can sow in late February.

Position:
Basil should be grown in a position that receives sunlight for around 6-8 hours a day. It can be grown indoors on a sunny windowsill or outdoors in containers or soil. Position the Basil in a sheltered spot that avoids cold winds.

Prepare the site:
If growing outdoors: Basil likes a fertile soil that has been well dug to allow good soil air circulation. Introducing well rotted organic compost or manure into the soil a month or so before sowing will help this. Before sowing ensure that the compost or soil is weed free and moist. If growing in pots then a general purpose compost is a suitable soil solution. Ensure that adequate drainage is allowed from the base of the pot.

Sowing:
Sow the seed thinly and if growing in pots sow enough for a few plants in each pot. Cover with ½ cm of compost and firm gently. Basil seeds germinate in under a week. Once the seedlings have developed 2 pairs of true leaves, thin out the weakest seedlings, leaving each pots strongest.

Tending:
If growing indoors in pots then weeds shouldn't be a problem. If growing outdoors then you can add an organic mulch around the plants to help aid soil moisture retention and prevent weed establishment. Add a small amount of fertiliser every month or so to any pot plants. Water at the base of the plant avoiding showering the leaves and stems.

Harvesting:
Basil is a pick and come again crop. Pick a few leaves off a number of plants, harvest the top most leaves first. Basil will grow all year round indoors but outdoor plants should be dug up and brought indoors before the first fall frosts if you want to extend the plants growing season.

Storing:
Basil can be used in fresh or dried form. Cut the stems at soil level and hang bunches up to air dry in a warm room for about a week, then remove them from the stems Store them in a dry airtight container for up to 12 months. Basil can also be frozen for later use.

Companion Plants:
When interplanted, basil is said to improve the taste of tomatoes and peppers, as well as repelling tomato hornworms and aphids. Basil is also the one herb reputed to repel mosquitoes around its growing place.