Lamiaceae · Ocimum basilicum
Also known as: Mexican Basil
Commonly referred to as Mexican basil or Cinnamon Basil lives up to its name. It is a spicy, fragrant type of basil plant both in flavor and aroma – it will make any garden smell lightly of cinnamon.
Although the leaves are smaller than sweet basil, this variety of basil also looks more beautiful in the garden due to its pink flowers when it reaches maturity and its reddish, purple stems.
Due to its stronger, spicier flavor, it has a milder basil flavor and is a common herb in Asian cooking such as in grilled vegetables, fried rice, noodle salads, and marines. It also, therefore, goes well with fruit that brings out the cinnamon flavor – for example, apples. Popular dishes that go well with it are apple pie and baked brie with cinnamon basil chutney. By drying the leaves, cinnamon basil also makes a wonderful, healthy herbal cup of tea.
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Pick regularly to encourage more growth. Remove flower buds as soon as they appear for continued leaf growth.
When to harvest: Leaves are ready to harvest when they are large enough to eat, and can be harvested as needed. Harvest leaves by pinching off the outer leaves, leaving some on the plant for future growth. Eat leaves as soon as possible after harvesting.
Leaves are ready to harvest when they are large enough to eat, and can be harvested as needed. Harvest leaves by pinching off the outer leaves, leaving some on the plant for future growth. Eat leaves as soon as possible after harvesting.
Leaves are ready to harvest when they are large enough to eat, and can be harvested as needed. Harvest leaves by pinching off the outer leaves, leaving some on the plant for future growth. Eat leaves as soon as possible after harvesting.
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