(Ocimum basilicum ‘Cinnamon’)
Highly fragrant light lavender flowers on an 18cm dark purple stem. Flowers last two weeks if water is changed daily. It contains cinnamate, the same chemical that gives cinnamon its flavour, and has the strongest scent of cinnamon.
Enjoys reasonably moist conditions. Some garden pests don’t like the smell of it, so gardeners grow it just to keep bugs out of their gardens.
For peak flavour pick and add just prior to serving meal. Pick the leaves and use them in cooking or put them in bottles of olive oil to make cinnamon-flavoured oil. The oil would be good to use for frying apples or bananas. You can add this herb to your apple pie fillings and it tastes great added to an apple sauce or raisin sauce for pork or ham. You can also freeze the leaves in an ice cube tray with water. Then pop them out after they freeze and store them in a plastic bag in the freezer. Drop these herb cubes into soups or sauces to add basil flavour. Cinnamon Basil can be used to make a refreshing tea.
|Harvest||Regularly, the more you harvest the more it will produce. If kept warm and harvested often you may even get 10 months worth of Basil leaves.|
|Position||Part to Full Sun|