Truth is - I don't know because I've never tried it! But I prefer to freeze sweet basil because IMHO it tends to lose flavour when dried. I don't see that the lemon basil would be much different.

You've got to be a bit more specific. If you are talking about true lemon basil (Indonesian kemangi), it is not a flavor form of sweet basil - it is actually a different species or maybe a fertile hybrid of two basil species. Kemangi is used in Laotian and Malay cooking, and it is the only type of basil used in Indonesian cooking. It is also used in what is called Dutch-Indonesian cuisine. Look up under the name 'kemangi' and you will find many recipes. Kemangi is hard to find outside of some ethnic markets, but it was as easy to grow as any other basil . We grew some a few years ago for a friend who had lived in Indonesia. He obtained the seed under the name of "Hoary Basil", which I guess is one of the American names for it. Lemon- flavored basils, on the other hand, are just flavor forms of sweet basil. To some extent, you can substitute them for the true lemon basil but the effect won't be quite the same. You can use it in any recipe that calls for sweet basil where you want to have some lemon flavor. Can't help you with the cinnamon basil - never used it or grew it.

There's no Tomato-Basil Jelly posted on Harvest that I know of/remember. Or it may have been an old post that dropped off. Maybe you saw it on a different forum? This one was re-posted on Recipelink.com (originally from rec.food.cooking, 1994). I have no idea of its safety, not much acid and lots of low-acid basil. Maybe the sugar is sufficient to take care of the problem; I'm not sure. *Tomato-Basil Jelly 6 full cups coarsely chopped, peeled tomatoes (scald to skin easily) 12 large basil leaves, cut in 1/8" strips juice and zest of 1 lemon 2 boxes (1 3/4 oz each) Sure Jell 5 lb (10 cups) sugar In a large pot, combine tomatoes, basil, lemon juice and zest, and pectin. Bring to rolling boil, stirring. Add sugar all at once, stir and bring to rolling boil, boil 1 min. Pour into sterilized jars, process 10 min in boiling water bath. Makes 8 half-pints. (Use on sandwiches, or on crackers with cream cheese.) This one is from The Jamlady Cookbook. Her I do trust. She's religious about pH and other canning safety issues. Notice this is more of a true jelly in that it calls for tomato juice. Lots of lemon and most of the basil is strained out. If I were making a recipe, this is the one I'd go for. 10 cups sugar 4 cups freshly extracted tomato juice 1 1/2 cups lemon juice 2 3-ounce packages liquid pectin 6 drops Louisiana Hot Sauce or Tabasco 6 tablespoons finely chopped basil leaves Cook basil leaves with tomato juice. Strain out most of the basil. Measure out 4 cups of juice. Add lemon juice, hot sauce, and sugar. Boil 1 minute. Add pectin; boil 1 minute longer. Check set. Boil longer if necessary. BWB 10 minutes. Carol

Yes, one year I made herbal jelly. I think I used either an apple jelly or lemon jelly recipe. Or maybe it was lemon/apple, lol! Anyway, I suspended cinn. basil, lemon thyme, and rose petals in the jelly. One in each jar, not all of them at once! Didn't really give much flavor to the jelly. Looked OK, a little funky. Can also add lavendar, although that tastes resinous like rosemary. You have to wait just a tad after you have poured the jelly into the jars until the jelly thickens up a bit to suspend the herbs or they float. Put the herbs into the jelly and position with a chopstick or something. Don't pour hot jelly over the herbs, it won't look as groovy, the herbs will cook.