Cinnamon basil

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Cinnamon basil
Cinnamon Basil Cary NC IMG 4092.jpg
Flowering cinnamon basil in late summer
Species Ocimum basilicum
Cultivar 'Cinnamon'
Young cinnamon basil in late spring Cinnamon basil.jpg
Young cinnamon basil in late spring

Cinnamon basil is a type of basil (Ocimum basilicum). The term "cinnamon basil" can refer to a number of different varieties of basil, including as a synonym for Thai basil (O. basilicum var. thyrsiflora), as a particular cultivar of Thai basil, [1] and as a separate cultivar in its own right (i.e., O. basilicum 'Cinnamon'). [2] [3] [4] This article discusses the latter type.

Contents

Description

Cinnamon basil, also known as Mexican spice basil, [5] has a spicy, fragrant aroma and flavor. It contains methyl cinnamate, giving it a flavor reminiscent of cinnamon. [6] Cinnamon basil has somewhat narrow, slightly serrated, dark green, shiny leaves with reddish-purple veins, which can resemble certain types of mint, and produces small, pink flowers from July to September. [5] [7] [4] [8] Its stems are dark purple. [9] Cinnamon basil grows to 18–30 inches tall. [3]

Cultivation

Cinnamon basil is an easy-to-grow herb. It requires six to eight hours of bright sunlight per day. Although it is often grown as an annual, it is a perennial in USDA plant hardiness zones 9–11. Cinnamon basil is sometimes planted near tomatoes and roses to discourage pests such as whiteflies. [4]

Uses

Cinnamon basil is used in teas and baked goods such as cookies and pies. [4] [2] It is also used in pastas, salads, jellies, and vinegars. [5] [7] Outside the kitchen, cinnamon basil is used in dried arrangements and as a potpourri. [7]

Space

Cinnamon basil was taken into space by the Space Shuttle Endeavour during STS-118 and grown in an experiment in low Earth orbit on the International Space Station. [10]

Related Research Articles

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<span class="mw-page-title-main">Basil</span> Important culinary herb

Basil, also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety also known as sweet basil or Genovese basil. Basil is native to tropical regions from Central Africa to Southeast Asia. In temperate climates basil is treated as an annual plant, however, basil can be grown as a short-lived perennial or biennial in warmer horticultural zones with tropical or Mediterranean climates.

<span class="mw-page-title-main">Linalool</span> Chemical compound with a floral aroma

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<i>Ocimum</i> Genus of flowering plants

Ocimum is a genus of aromatic annual and perennial herbs and shrubs in the family Lamiaceae, native to the tropical and warm temperate regions of all 6 inhabited continents, with the greatest number of species in Africa. It is the genus of basil and its best known species are the cooking herb great basil, O. basilicum, and the medicinal herb tulsi, O. tenuiflorum.

<span class="mw-page-title-main">Thai basil</span> Basil widely used in Southeast Asia

Thai basil called káu-chàn-thah in Taiwan, is a type of basil native to Southeast Asia that has been cultivated to provide distinctive traits. Widely used throughout Southeast Asia, its flavor, described as anise- and licorice-like and slightly spicy, is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil has small, narrow leaves, purple stems, and pink-purple flowers.

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Dark opal basil is a cultivar of Ocimum basilicum, developed by John Scarchuk and Joseph Lent at the University of Connecticut in the 1950s. With deep purple, sometimes mottled leaves, it is grown as much for its decorative appeal as for its culinary value. Dark opal basil was a 1962 winner of the All-American Selection award.

Osmin purple basil is a cultivar of Ocimum basilicum with dark purple leaves. It is distinguished from other purple basil varieties by smaller, darker leaves. It has the darkest leaves of any purple basil variety. The plant averages a height of 50 centimetres (20 in) and is grown in sunny or partially sunny environments.

<span class="mw-page-title-main">Methyl cinnamate</span> Chemical compound

Methyl cinnamate is the methyl ester of cinnamic acid and is a white or transparent solid with a strong, aromatic odor. It is found naturally in a variety of plants, including in fruits, like strawberry, and some culinary spices, such as Sichuan pepper and some varieties of basil. Eucalyptus olida has the highest known concentrations of methyl cinnamate (98%) with a 2–6% fresh weight yield in the leaf and twigs.

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The following outline is provided as an overview of and topical guide to herbs and spices:

<i>Ocimum basilicum <span style="font-style:normal;">var.</span> minimum</i> Variety of basil

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References

  1. Porter, Todd; Diane, Cu. "Victory Garden Herbs". White on Rice Couple. Archived from the original on 28 November 2020. Retrieved 6 December 2014.
  2. 1 2 Meyers, Michele (2003). Basil: An Herb Society of America Guide (PDF). The Herb Society of America. p. 32. Archived from the original (PDF) on 19 March 2015. Retrieved 6 December 2014.
  3. 1 2 Jordi, Rebecca. "Basil". University of Florida Nassau County Extension. Retrieved 6 December 2014.
  4. 1 2 3 4 Dyer, M.H. "Cinnamon Basil Plant". SFGate Home Guides. Retrieved 6 December 2014.
  5. 1 2 3 "Basil". Sunland Herbs. Archived from the original on 12 September 2012. Retrieved 6 December 2014.
  6. Gernot Katzer. "Basil". Spice Pages. Retrieved 2012-12-02.
  7. 1 2 3 MacKenzie, Jill (October 2007). "Growing basil". University of Minnesota Extension. Archived from the original on 14 December 2014. Retrieved 6 December 2014.
  8. McVicar, Jekka (2010). Grow Herbs . London: DK Publishing. p.  160. ISBN   9780756664275.
  9. Lehnhardt, Patricia. "10 Basil Varieties and How to Use Them". Hobby Farms. Archived from the original on 4 March 2016. Retrieved 6 December 2014.
  10. Naik, Nitin (30 January 2008). "A Plant Growth Chamber". National Aeronautics and Space Administration. Archived from the original on 8 August 2020. Retrieved 5 April 2014.