Cinnamon Basil Cinamonette - Ocimum basilicum

The Cinnamon Basil with its smell of cinnamon (Ocimum basilicum), is a very unique variety, originally from Mexico, whose leaves offer a very distinct fragrance, reminiscent of cinnamon and cloves. It is also distinguished by the purplish hue of its stems and flowers.

Basil is an aromatic plant that grows to a height of 30 to 40 cm (12 to 16in). Its stems are upright, branched with a square section like most Lamiaceae. They bear ovate leaves whose size and colour (ranging from light green to purple) vary depending on the variety. Its flowers are white or mauve, small in size and grouped in spikes.

Basil is widely used in Mediterranean cuisine as well as Asian cuisine. Its fresh or dried leaves are consumed in salads, marinades, or sauces (pesto) accompanying pasta, meat, or fish.

Basil flowers contain essential oil based on eucalyptol and eugenol. Its use helps fight anxiety and infections. It is an antispasmodic and antibacterial with soothing and relaxing properties.

In the garden, Basil thrives in good humus-rich and well-drained soil. It particularly fears cold and excessive humidity. It can be grown in non-burning sunlight or partial shade.

Harvest: from early summer to autumn, harvest the leaves as needed by simply cutting them off by hand or with scissors.

Storage: it is possible to store dried leaves in airtight containers. Freezing is also an option, but your basil may lose some of its flavor.

Gardener's tip: Drought tends to cause basil to go to seed. Don't hesitate to pinch off the inflorescences and water it to stimulate the production of new leaves.