As the name implies, Cinnamon Basil has a slight cinnamon-y taste to it. I wouldn’t start making cinnamon rolls with it, but there are certain savory dishes that it is a perfect compliment to. Many Greek and Middle Eastern meat-based recipes actually use cinnamon for flavor, and so Cinnamon Basil would also be an excellent addition. Give your pesto a bit of a twist by using this basil along with your Sweet Basil. I’ve even used it in my Basil Jelly recipe. Throw it in salads, or season vegetables with it.
Continue reading Cinnamon Basil (Ocimum basilicum ‘Cinnamon’)
Salvias (sages) are a wide-ranging group of plants native to a variety of habitats around the world. What they seem to have in common are brightly colored, tubular shaped flowers that hummingbirds and butterflies just love. This particular Sage is no exception, and has the added bonus of sweet smelling leaves that give off a pineapple scent (hence the name). The leaves and flowers are both edible, and are usually used fresh.
There are a few herbs that are routinely featured in Greek cuisine, and rosemary is one of them. Often paired with garlic (of course!), it adds a distinct flavor to stews and meats. I prefer to use it fresh, but if you have home-dried rosemary it works just as well. I have not been as impressed with commercial dried rosemary, so if you have the space to grow your own it is well worth the effort.
Mostly Greek 