This week's Herb of the Week is Cinnamon Basil
Among my loves are the cultivars lemon and lime basil, but I thought I woud share one that is not citrus for a change and open your mind to the joys of Cinnamon Basil today. Let’s talk about its history and uses for a moment:
- Some gardeners plant cinnamon basil close to their tomato plants in the garden to discourage bugs from damaging the tomato plants. Not only will it enhance the flavor of the tomato but also repels mosquitoes and white flies. It also will enhance the growth of asparagus and roses while protecting these plants from some insects.
- Rub its leaves on your skin or grow it in containers on your patio to help repel mosquitoes. You can also place fresh sprigs on top of food containers to keep flies from landing at picnics.
- When dried, cinnamon basil is wonderful in potpourri and can be used in herb/dried flower wreaths.
- Cooking with cinnamon basil is unique and interesting. You can add it to your tea, use it in jellies, honeys, vinegars and baked goods.
Growing
An annual with leafy stems and thin branchy roots, the flowers of Cinnamon Basil are two-lipped, 1/2 inch long, white and grow in racemes at top of stems. However, just like all basil plants, you want to cut those flower heads off to improve the flavor of the leaves. Leaves are opposite, ovate with an entire margin. They are 2-3 inches long and range from yellow-green to dark green depending on soil fertility. Leaves have a cinnamon fragrance and flavor. Cinnamon Basil is hardy in zones 4 to 10, but is not resistant to temperatures lower than 40 degrees.
Cinnamon basil is one the easiest basils to grow. All basils are annuals, but this one germinates fast. When planted from seed it takes approximately 5 to 7 days to sprout depending on how warm the soil is. It can be started indoors and transplanted into gardens or container pots. Cinnamon basil can grow up to 3 feet tall and, if you pinch back the leaves, it can bush out to 3 feet.
You can also grow this herb by rooting a stem cutting in water. Once rooted, it can be planted in soil once the roots are about an inch or so in length.
Choose a location in
your garden that receives 6 to 8 hours of sunlight per day and contains a
well-drained soil. Plant cinnamon basil
seeds directly into the ground a week or two after the last frost of the
season. Cover the seeds with 1/4 inch of soil.
Water the seeds lightly and keep them moist until they sprout, which
should take about a week. When the
seedlings have developed two or three leaves, thin the plants so that they
are 6 to 12 inches apart. Once the
plants are established, add 2 to 3 inches of mulch to help maintain moisture
and reduce weeds. Water deeply every
week throughout the growing season.
Using
One of the main compounds in Basil, (E)-beta-caryophyllene, or BCP,
offers anti-inflammatory properties similar to those found in Oregano. It
also helps fight bowel inflammation and rheumatoid arthritis. It is used
to treat respiratory disorders, allergies, diabetes, colds and flu, herpes
virus, and infertility. It is believed to be effective at fighting off
free radicals which cause damage at the cellular level. It is even used in the
treatment of some cancers. It boosts the immune system and relieves common
skin ailments. It is anti-bacterial and anti-viral.
Dry basil by hanging bunches
of it upside down in a well-ventilated place for about a week. Once it is
dried, remove the leaves and store them whole or crumbled in an airtight
container for up to one year.
Use the dried leaves as a poultice it is best to use
fresh leaves rather than dried. Cinnamon Basil’s medicinal properties are
more potent when used in the form of an extract or oil. In Thai, Vietnamese and Chinese cooking Cinnamon Basil is used to
flavor soups and stews, meat and poultry, and even drinks and desserts.
Cinnamon Basil pairs exceptionally well with fruits.
When I harvest my cinnamon basil, I wash it, pinch the leaves from the stems, chop, place in labeled zip lock bags and freeze it. Anytime I want to use fresh cinnamon basil, all I have to do is reach in my freezer and I can cook with it all year round. Or you can rub leaves with olive oil and place in ice cube trays or plastic bags, then freeze to save them for later use. Use within one year.
RECIPES
Cinnamon Basil and Lime Icebox Cookies
• 2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 1/4 cup flax seed, ground
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/3 cups butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon nutmeg, ground
• 2 tablespoon grated lime zest
• 6 tablespoons fresh cinnamon basil leaves, chopped
• 2 cups pecans, chopped
• Parchment or wax paper for wrapping dough
Pinch some cinnamon basil leaves from your herb; wash it, chop it and put in a small bowl. Add flours, flax seed, baking powder and salt in a bowl. Mix and set the mixture aside. Add butter and beat until fluffy. Add sugar and eggs; beat the mixture until it becomes light and fluffy. Add vanilla, nutmeg, lime zest and cinnamon basil; blend. Take a measuring cup, scoop a cup from the flour mixture at a time and add it to the butter and blend. Add the nuts and gently stir. Once the dough is mixed, remove from the bowl onto a piece of parchment paper that has been dusted with flour. Shape the dough into a log shape and then wrap it completely with the parchment paper. Put it in a refrigerator overnight until the mixture gets hardened so that you can slice the dough. Take the dough that was refrigerated overnight, user a serrated and cut the dough about 1/4-inches to 1/2-inch slices. Arrange the cookies on a cookie sheet. Bake at 375 degrees for about 10 to 12 minutes until the cookies become golden brown. Once the pieces are baked, put on a rack to cool.
Recipe Tip: You can bake some of the cookies and freeze, then just microwave to thaw. Or wrap the dough log and put in ziplock bag, and freeze. When you are ready to use, thaw almost completely, but still stiff to slice into 1/4" to 1/2" slices and bake.
Basil-Pecan Cookies
5 fresh cinnamon basil leaves
1/4 cup sugar 1 cup butter or margarine
2 cups all-purpose flour
1/4 teaspoon salt 1/2 teaspoon ground cinnamon
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
Directions:
Process basil and sugar in a
blender or food processor until basil is minced. Melt butter in a
large saucepan; add basil mixture, flour, salt, and cinnamon. Stir in chopped
pecans and vanilla; remove from heat. Drop
dough by 1/4 cupfuls onto ungreased baking sheets; flatten to 1/4-inch
thickness with bottom of a large glass. Bake cookies at 300° for 40 minutes or
until golden. Remove to wire racks to cool.*Regular basil may be substituted; increase ground cinnamon to 1 teaspoon.
Cinnamon
Basil Orange Drink
1/2 cup rinsed, lightly packed fresh
cinnamon basil leaves
2 teaspoons sugar 1 cup orange juice
1/2 cup soda water
sprigs of fresh basil
Directions
In a 1-quart glass measure or bowl,
combine basil leaves (see notes) and sugar. With a wooden spoon, crush leaves
with the sugar until thoroughly bruised. Add orange juice and mix. Pour through
a fine wire strainer into two ice-filled glasses (at least 10- to 12-oz. size).
Add soda water to each glass and mix. Garnish coolers with rinsed sprigs of
fresh basil.
1 cup margarine
¾ cup sugar
2 Tbls. almond extract
2 ¾ cups all-purpose flour
¾ cup brown sugar, packed
2 eggs
3 Tbls. Cinnamon basil, minced
1 tsp. baking soda
Garnish: 1/3 cup slivered almonds, coarsely chopped; ¼ cup granulated sugar; 1 tsp. cinnamon
¾ cup sugar
2 Tbls. almond extract
2 ¾ cups all-purpose flour
¾ cup brown sugar, packed
2 eggs
3 Tbls. Cinnamon basil, minced
1 tsp. baking soda
Garnish: 1/3 cup slivered almonds, coarsely chopped; ¼ cup granulated sugar; 1 tsp. cinnamon
Directions:
Preheat your oven to 400 degrees. In a large mixing bowl mix together the margarine, brown sugar and ¾ cup sugar. Add eggs, almond extract and cinnamon basil and mix well. In another bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the sugar mixture and mix well. In a small bowl, mix together the ¼ cup granulated sugar and the cinnamon. Roll the dough into level tablespoon sized balls, roll each ball in the cinnamon sugar mixture then place them onto cookie sheets which have been sprayed with non-stick cooking spray. Place the sheets in the oven and bake for 8 to 10 minutes until the cookies are medium brown on the bottom. Makes about 4 ½ dozen cookies.
Preheat your oven to 400 degrees. In a large mixing bowl mix together the margarine, brown sugar and ¾ cup sugar. Add eggs, almond extract and cinnamon basil and mix well. In another bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the sugar mixture and mix well. In a small bowl, mix together the ¼ cup granulated sugar and the cinnamon. Roll the dough into level tablespoon sized balls, roll each ball in the cinnamon sugar mixture then place them onto cookie sheets which have been sprayed with non-stick cooking spray. Place the sheets in the oven and bake for 8 to 10 minutes until the cookies are medium brown on the bottom. Makes about 4 ½ dozen cookies.
Cinnamon Basil Tea
Bring one cup of water to boil
Pour over 10-12 fresh Cinnamon Basil leaves
Cover and let steep for 3-5 minutes. Strain leaves from the water. Drink plain for maximum herbal benefit. If you must use a sweetener, use only raw honey.
More Cinnamon Basil Recipes are available from our more recent post in 2019
Thanks Marcy for this update..love it
ReplyDeleteYou have taught me all I need to know about this herb :)
Have a great weekend!
We purchased a plant to use as a pest repellant. It's grown beautifully and now we look forward to using it. Thank you!
ReplyDeleteFound your post while searching for recipes using cinnamon basil. I bought some for the first time not knowing exactly what I'd use it for. This is great information! I reposted (with credit given of course) to my website and FB page. Thanks so much! www.highsierragardener.com
ReplyDeleteThank you for the share! I think where I grow and you are very different, nice to know somethings can be the same!
DeleteDo the Pecan-Basil cookies really not contain eggs?
ReplyDeleteYes the recipe has no eggs. It is a shortbread style cookie.
ReplyDeleteHow big does the plant have to be, before you can start taking leaves off it?
ReplyDeleteHow big does the plant have to be, before you can start taking leaves off it?
ReplyDeleteStart harvesting as soon as you have at least 6 leaves. Don't need to wait too long. the more you harvest the more bushy it gets.
DeleteAbout 6 to 8 true leaves need to be present before you can start cutting, I pinch out the top two leaves when they get that high to encourage more branching and bushiness. If they are already bigger than that you can cut half the height. Once they get over 10 inches tall you can cut 3/4 of the height without harming them. Continue this for the rest of the summer. Always pinch out the flower heads when you see them on a basil plant.
ReplyDeleteDoes it make a good pestos? Having trouble finding recipes, for the loads of it I grew. Should I just freeze the leaves dry, or freash with an oil coating?
ReplyDeleteThis is not a good basil for pesto. I would suggest hang drying it, as the leaves are small enough and when dry use it to make teas or stir into fruit dishes and fruit smoothies. I also suggest making cookies with it. You can do that when they are fresh and freeze the cookies for gifting later.
DeleteThis is so helpful thanks so much! Are there any side effects from using this basil that you know of?
ReplyDeleteThank you for this great info. I just planted my first cinnamon basil and will add several more to protect my tomatoes😀
ReplyDeleteThank you for your recipes! Unfortunately, I have a nut allergy. Can these recipes be made without the nuts and is there a good substitute for almond extract?
ReplyDeleteThank you for asking - I would substitute raisins or cranberries in the pecan cookie recipe and for the Almond cookies, you could use vanilla instead, but the key to the flavor here is the almond so you may want to try another flavored extract, like peppermint.
ReplyDeleteHow do you use it for rheumatoid arthritis?
ReplyDeleteIngesting a few fresh leaves of basil on a daily basis — either added to hot water to make raw basil tea or sprinkled in soups, salads and other foods — can also have a mild anti-inflammatory effect and help with arthritis, but if you have severe issues you should speak with an herbalist about getting stringer extracts after consulting your doctor.
ReplyDeleteHi Marcy, can you bring a cinnamon basil plant into the house with plenty of sun to thrive?
ReplyDeleteBasil plants that have been grown outside for the season are close to the end of life. You need to take a cutting from the plant, root it in water and use that new plant for your winter indoor plant. An older plant will begin to lose leaves and fade rather quickly, even in a sunny window.
Delete