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Ocimum basilcum
Cinnamon Basil has narrow foliage with a distinct cinnamon fragrance and white to purplish flowers that bloom in summer. The freshly harvested leaves are perfect in desserts, punches, herb teas and iced drinks. Plant this annual in containers in full sun in rich, well-drained soil. Wash leaves before use.
Chef Jeff’s Cinnamon Basil Juice recipe:
1 ½ quarts water
Handful of cinnamon basil leaves
2 family-size tea bags
1 (12 ounce) can concentrated apple juice, optional
Place water in pan. Bruise cinnamon basil leaves with wooden spoon. Add to water along with two tea bags. Bring to boil and remove from heat. Cover and let steep 5 minutes. Serve warm or cold.
Full Sun
Height 24"
Spread 12-18"
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