Cinnamon Basil microgreen seeds

✔️ Unique Aroma: Warm cinnamon-like fragrance combined with basil’s sweetness – a truly unique scent that hints of clove, cinnamon, and anise.
✔️ Flavor: Aromatic and slightly spicy-sweet. Cinnamon basil microgreens carry a basil base flavor with a peppery bite and a distinct cinnamon-clove aftertaste. Fantastic for teas, desserts, and Asian-fusion dishes.
✔️ Nutritional Perks: Similar vitamin profile to sweet basil (rich in K, A, C) plus extra anthocyanins (purple stem pigments) which are powerful antioxidants. May help reduce inflammation and support digestion (traditional uses).
✔️ Specialty Seed: Cinnamon basil (Ocimum basilicum ‘Cinnamon’) seeds, untreated and non-GMO. Grows like regular basil microgreens – moderate difficulty, ~2-3 week crop. Adds both flavor and visual flair with its green leaves and reddish-purple stems.

ABOUT

What Are Cinnamon Basil Microgreens?

Cinnamon basil microgreens are a culinary adventure. This variety of basil, native to Mexico and also known as Mexican basil, has a chemical component (methyl cinnamate) that gives it a cinnamon aroma and flavor. As microgreens, the aroma is enchanting – imagine crushing a tiny basil leaf and getting a whiff of cinnamon spice along with the usual sweet basil notes. The flavor is equally intriguing: at first a familiar basil taste, then a warming spice note emerges, akin to cinnamon or clove. These microgreens are particularly beloved by chefs for creative applications. They pair wonderfully with fruits and desserts – for example, sprinkle some on a bowl of fresh berries or ice cream for a surprising herbal spice twist. They can elevate a cocktail (think cinnamon basil mojito or garnish on mulled wine). In savory uses, cinnamon basil micros complement dishes in Thai or Vietnamese cuisine (where sweet Thai basil with anise flavor is common – cinnamon basil is like a cousin, and can be used similarly). They also go well with pork or chicken dishes with a sweet glaze, or in autumnal recipes like butternut squash soup (adding a hint of sweet spice). Visually, cinnamon basil microgreens are similar to regular basil – bright green leaves – but often have a purple tinge on the stems and veins that hints at their spicy identity. This bit of purple can make for an attractive presentation, especially on light-colored foods.

Nutritionally, cinnamon basil microgreens offer everything sweet basil does, with possibly some extra antioxidants due to the purple pigments (anthocyanins) in their stems. You’ll get plenty of vitamin K for bone health and vitamin A (beta-carotene) for vision, plus vitamin C. Basil microgreens also contain essential oils like eugenol (clove-like) and in this variety, methyl cinnamate (cinnamon-like), which have been studied for antimicrobial and anti-inflammatory properties. These compounds might aid digestion – basil has been used traditionally to soothe the stomach and cinnamon basil in particular is used in herbal teas for colds and digestive relief. The microgreens are a great way to get those beneficial oils in a fresh, raw form. Additionally, the anthocyanin present (which gives a slight purple cast to stems) is an antioxidant that can help neutralize free radicals. Overall, while you won’t eat a huge volume of these microgreens at once (they are potent in flavor), even a garnish provides a boost of vitamins and adds to the diversity of phytochemicals in your diet.

Kitchen Ideas: Try cinnamon basil microgreens in a fruit salad containing melon or pineapple – the combo is refreshingly exotic. They are delightful as a garnish on desserts like chocolate mousse or apple pie (where they play off the cinnamon in the dish). For beverages, muddle a few cinnamon basil micros in a cocktail shaker when making spiced cocktails, or simply float some in hot water with honey to make a quick herbal infusion (microgreen basil “tea”). On the savory side, use them to top coconut curries or pho soup for an unexpected basil-cinnamon note. Even a grilled cheese sandwich can be elevated by adding a layer of these micros – think of a Brie and pear grilled cheese with cinnamon basil microgreens, capturing that sweet-and-savory mix. Given their unique flavor, don’t be afraid to experiment – they work in both sweet and savory contexts.

GROWING INSTRUCTIONS

How to Grow Cinnamon Basil Microgreens?

(Cinnamon basil microgreens are grown very similarly to Genovese basil, with just minor differences in coloration and possibly germination speed. Follow the same approach as for basil above.)

• Soaking: No soak. Cinnamon basil seeds also develop a gel when wet, just like common basil. Plant them dry.

• Sowing Density: Use ~8–10 grams of cinnamon basil seed per 1020 tray (around 0.8–1 g per 10x10 cm). Spread seeds evenly on moist soil or growth pad. They are small brown/black seeds; ensure even spacing. If clumps occur, try to distribute with a toothpick or by gentle shaking. Do not cover with soil; leave them on the surface and mist.

• Medium & Preparation: A fine-textured potting soil is ideal. Moisten the soil, flatten it, then sow seeds. After sowing, mist the seeds well so they start to gelatinize and stick in place. Because of the mucilage, cinnamon basil often adheres to the soil nicely after misting. Optionally, you can lay a thin paper towel over seeds for the first day to help maintain moisture, but it’s not usually needed.

• Germination & Blackout: Cover tray to keep humidity. Keep in the dark for ~4 days. Check daily to ensure seeds are moist (they should appear in a shiny gel). If dry, mist lightly – but usually the gel holds water for a couple days. Seeds should begin sprouting by day 3–4. Remove cover when most seeds have tiny roots and just-emerging shoots (whitish or purple-tinged). Basil likes warmth: target 22–26 °C during germination. If you see any fuzzy white growth on the seed coats during blackout, it’s likely just harmless – increase airflow once you uncover.

• Light & Growing On: Provide strong light from day ~4 onward. Cinnamon basil microgreens will start off pale; they need light to green up. Their stems may show a purple hue early on. Ensure they get 12–16 hours of light. Keep them warm (basil really slows below 18 °C). They will grow slowly over the next days. By day 7–10, you’ll have small green leaves with perhaps purple stems. By day 14–20, they’ll be a bit larger and very fragrant.

• Watering: Bottom-water whenever the soil surface starts to dry. Typically, water every day or two depending on environment. Be cautious about overwatering since basil is delicate; soggy soil invites rot. Aim to keep the soil just moist. A tip: Basil microgreens often don’t like water sitting on their leaves for long – it can cause spots or mold – so if you must top-water, do it early and let them dry by evening. Airflow from a fan can help dry the surface after watering.

• Harvest: Typically around 16–20 days after planting for a good harvest. Cinnamon basil micros might grow slightly taller than Genovese (some growers find purple basils can be a tad taller/leggy). Harvest when cotyledons are fully expanded and you perhaps see the first tiny true leaves. Height will be ~4–6 cm. Use sharp scissors to cut just above the soil. These microgreens are very tender, so handle gently. Their shelf life after cutting is similar to sweet basil – use quickly or store with care (cool, not cold, around 10 °C if possible, and dry).

• Yield: Expect roughly the same yield as other basil microgreens. Maybe ~100–150 g from a tray seeded with 10 g. Purple/cinnamon basil seeds can sometimes have slightly lower germination rates than Genovese, but if you have fresh seed, you should get a full crop.

TIPS & TROUBLESHOOTING

• Purple Stem Intensity: Cinnamon basil often has a purple coloration. The intensity can vary with light – more light can bring out more purple in stems and veins. If your microgreens look mostly green, that’s okay, some cinnamon basil strains aren’t as purple. If you specifically want that purple pop, give them a bit of direct sun (careful not to scorch) or high-quality full spectrum light. Stress (like slightly cooler nights) can also enhance purple, but don’t stress them too much or growth suffers.

• Sowing Thinly: With any basil, including cinnamon basil, less is more in terms of seeding. It’s tempting to sow thickly to get more yield, but overcrowded basil microgreens are a recipe for fungus and weak stems. If you notice a white mold or lots of stem rot, chances are the seeding was too dense or watering was excessive. Next round, reduce the seeding rate a bit and ensure ample airflow. You may sacrifice a bit of yield but you’ll get healthier plants with intense flavor.

• Aroma Differences: Cinnamon basil microgreens have a distinct smell. Some growers note that during germination, the trays can smell slightly like hay or tea – that’s just the natural scent of the seeds and emerging plants. Once they develop leaves, the cinnamon aroma becomes more pronounced. If you don’t smell it yet, gently rub a leaf; the fragrance releases when oils are crushed. As the true leaves start, the cinnamon scent intensifies. So don’t worry if at day 10 they smell mild; by harvest time it will be wonderful.

• Using as Micro-Herbs: If you want to grow cinnamon basil beyond the microgreen stage (to get a set of true leaves and a taller plant), you can! Simply give them more time and perhaps pot a few into soil. They’ll become small basil plants. But for microgreens, we usually harvest by the first true leaf for best tenderness. If you see the second set of true leaves, it might be time to cut them down and perhaps use the leftovers as transplants. Basil microgreens can actually be planted out (if grown on soil and carefully pulled) to grow into full basil plants, though most people just consume them.

• Pests/Disease: Indoor microgreens are usually pest-free, but occasionally fungus gnats might be attracted to the moist soil of a longer-growing crop like basil. If you see tiny flies, use yellow sticky traps to catch them and let the soil surface dry a touch more between waterings. Basil is also prone to botrytis (gray mold) in humid conditions. Spots on leaves or a fuzzy gray mold mean too much humidity – increase airflow and remove affected parts. The cinnamon basil’s own antifungal compounds often help prevent this, interestingly!

• Flavor Experimentation: The flavor of basil microgreens can shift slightly with growing conditions. More light often yields a stronger flavor (more oils). Slight water stress toward the end can concentrate flavor too, but riskier. If you’re curious, split your tray harvest – cut half at cotyledon stage (milder, sweeter) and half a few days later when true leaves show (spicier, more cinnamon-y). See which you prefer for various uses. Many find the cinnamon note is strongest just as the first true leaf emerges, so that’s a great harvest time for maximum flavor.

FULL SPECIFICATION TABLE

General Specification