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Gardening Answers Knowledgebase

Plant Answer Line Question

Keywords: Ocimum, Mentha, Cooking

I'm writing an article for a travel magazine about locally grown culinary herbs which are used by chefs in our area. I found a reference to something called "cinnamon mint," but there doesn't seem to be any information available about this plant. In fact, I'm not sure the name is accurate. If it's not an actual mint, are there other mint varieties used in cooking?


I am going on a hunch, having found nothing that suggests there is a species of mint which is called cinnamon mint, that the plant in question is actually cinnamon basil. This is commonly used in cooking. I looked in Mints: A Family of Herbs and Ornamentals by Barbara Perry Lawton (Timber Press, 2002) and noticed cinnamon basil in the index. This plant's botanical name is Ocimum basilicum 'Cinnamon,' and it is described in the chapter entitled "Herbal Mints" (as opposed the what the author calls "true mints") as follows:
"Vigorous plant with a strong flavor of cinnamon combined with the typical basil taste. Terminal spikes of purple flowers rise above glossy green foliage."

Utah State University Cooperative Extension has a publication about mint which mentions several types for culinary use.

Date 2017-02-16
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Garden Tip

Keywords: Cucumis sativus, Harvesting time, Beans, Cooking, Vegetable harvesting

Keep harvesting all those beans, zucchini, cucumbers and other summer vegetables to keep the production going. Any fruit left to mature on the plant will cause flowering to slow and reduce the harvest. If you can't keep up with your bean plants why not try pickling? Here are some Web resources that give explicit safety instructions and recipes:

Date: 2007-04-03
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Edible Flowers: From Garden to Palate by Cathy Wilkinson, 1995

Reviewed by: Tracy Mehlin on 2007-04-03

What could be more satisfying than creating a meal with home-grown edible flowers? Author Cathy Wilkinson Barash, in her book Edible Flowers: From Garden to Palate (Fulcrum, 1995) tempts the reader with sweet and savory recipes that feature fresh flowers. Barash goes far beyond a mere sprinkling of nasturtiums in a summer salad to include recipes for lilac chicken, bee balm ice cream and dandelion eggs. For each flower featured the descriptions include botanical, historical and growing information plus color photos of the plant and many of the recipes. The last chapter is perhaps most important because it gives the "ten rules of edible flowers," explaining precautions that must be taken before a person starts eating flowers.

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August 01 2017 12:36:01