Cinnamon basil is a multi-branched plant with slender stems and small, narrow leaves that grow in an opposite formation along the stems. The leaves average 5 to 7 centimeters in length and are glossy and elongated, bearing a lanceolate, slightly tapered shape. When in bloom, the flower stalks are also purple, bearing pale pink, lavender, to white flowers. Cinnamon basil is aromatic, emitting a sweet, spice-filled scent, and the leaves have a pleasant green, herbal, and warm flavor with cinnamon and mint nuances. Cinnamon basil has an herbal, warm flavoring well suited for fresh preparations and as a garnish for cooked recipes.
Removing the plastic bag is the first thing to do. Keep the plant indoors, not fully exposed to the sunlight. Make sure you water the plant every second day or whenever it looks floppy. Water deeply at least once a week. The best time of day for water is early in the morning. The best practice is to transplant to a larger pot. It keeps the roots growing deep and the soil moist. When growing in a container, your goal is to keep the soil from drying out.
Cinnamon Basil Cookies
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon lime zest
3 tablespoon chopped fresh cinnamon basil
- Wash and dry the basil leaves. Finely chop them and set them aside. Sift together the flour, baking powder, and salt, and also set them aside.
- Using a standing mixer, beat together the remaining ingredients (butter through basil) until all of the ingredients are fully incorporated. Slowly beat in the flour mixture until a firm dough forms. Turn dough out onto plastic wrap and form into a log shape. Refrigerate for at least 1 hour, or overnight.
- Preheat oven to 375 degrees. Remove dough from the refrigerator and slice into 1-inch rounds. Place them on a parchment paper-lined baking sheet, and bake for 8-10 minutes, or until the cookies begin to lightly brown at the edges.
- Remove cookies from the oven and cook on a wire rack.
- Serve immediately, or store in an airtight container for up to a week.