Organic Cinnamon Basil, botanical name Ocimum basilicum, is a Mediterranean alternative to the classic Green Basil. Its seeds develop small green leaves, more or less dark depending on the light under which they are grown. Like all Basil varieties, this one grows rather slowly and does not develop much height; however, these small leaves, which contain a delicate flavour with an anise and cinnamon aftertaste, will fully satisfy expectations from the first taste.

Producing organic Cinnamon Basil sprouts is quick and easy, even at home.
Cinnamon Basil, like all other variants of the same family, has a mucilaginous seed: this means that when it comes into contact with water, it develops a mucous membrane around it to ensure proper and constant moisture throughout germination. Therefore, we advise you not to soak the seeds, not to plant them too densely and not to water them excessively, especially in the first days of growth.
Keep the seeds in the dark by watering them about a couple of times a day until they have fully germinated after 4/5 days. After that, place them in sunlight until they are ready to be harvested: this will ensure that they develop the best possible flavour and aroma.
After about 20 days you can harvest your Cinnamon Basil microgreens, cutting them as close to the root as possible, and enjoy them.

You can use your organic Cinnamon Basil microgreens as a garnish in more classic dishes, such as sandwiches, salads and main courses, in replacement to other Basil varieties. Or you can experiment with new combinations of ingredients and flavours, especially in desserts and cocktails, playing with their typical fresh and delicate cinnamon flavour.

Organic Basil seeds may contain traces of soy, mustard, wheat, gluten and grasses.
Store the seeds in a cool and ventilated place, with temperature between 8° and 20° C, away from weather, humidity changes and sunlight.