Cinnamon Basil

Basil

75d to harvest

Breathe in the unmistakable, warm spice of Cinnamon Basil—an aromatic basil with a sweet cinnamon-tinged fragrance that lingers like freshly ground bark. Leaves are tender and finely textured, forming an upright, lush mound of deep green foliage with a gently serrated look and a soft, velvety feel. Grow it for fragrant fresh garnishing, flavorful sauces, and standout herbal infusions where its cinnamon note shines most clearly.

Crop Dates

Milestone	Date
Start Indoors	Mar 27th
Last Frost	May 8th
Transplant / Sow Outdoors	Jun 26th
Harvest Begins	Sep 9th
Harvest Ends	Sep 30th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Frequently Asked Questions

What pest or disease commonly affects Ocimum basilicum (cinnamon basil), and how can I control it?

Cinnamon basil commonly gets downy mildew (often showing as yellow patches on the upper leaf surface with a gray-purple growth on the underside), especially when leaves stay wet. Water early in the day, keep airflow high (space plants so leaves aren’t touching), and remove and discard badly infected leaves—don’t compost them. If you catch it early, use an appropriate copper-based fungicide and repeat per label directions at 7–10 day intervals.

How often should I water cinnamon basil during its main growing phase?

During the main growth phase, water cinnamon basil when the top 1 inch of soil feels dry; aim for evenly moist (not soggy) soil. In full sun summer conditions, this is often about 1–2 times per week, but adjust based on container size, heat, and wind. Avoid wetting the leaves—wet foliage drives mildew on Ocimum basilicum.

How do I know when cinnamon basil is ready to harvest?

Harvest when plants are about 75 days from sowing and have formed a good number of side shoots, then start picking leaves regularly once they’re at least several inches long. For best flavor and regrowth, pinch or cut just above a pair of healthy leaves, taking only a portion of the plant at a time. If it flowers, harvest soon and pinch off flower buds to keep leaves tender and aromatic.