How to Plant, Grow, and Care For ‘Spicy Globe’ Basil

Ask any Nonna (Italian grandmother) what the most essential herb in the kitchen is, and you’ll likely get one of two answers. One of them is dried oregano, because truly, it goes on everything. The other is most certainly fresh basil. Some herbs release their oils better in their dried state, but not basil. 

Tender basil leaves are most flavorful and aromatic when they’re fresh. Because of this, it’s a must-have in the kitchen garden. You will never regret growing this herb, even if you have a small space or a container garden. Not only is it delicious and irreplaceable in the kitchen, but it’s also a lovely little plant in the garden. 

‘Spicy Globe’ Basil Overview

Plant Type Annual or perennial Family Lamiaceae Genus Ocimum Species Basilicum	Native Area Africa and Asia Exposure Full sun Height 6”-12” Watering Requirements Moderate	Pests & Diseases Aphids, spider mites, whiteflies, root rot, fusarium wilt, downy mildew Maintenance Moderate Soil Type Rich, well-drained, slightly acidic to neutral Hardiness Zone 10

What Is ‘Spicy Globe’ Basil?

‘Spicy Globe’ is a small, delicate variety of basil with a big personality. There is nothing subtle about the flavor. It’s bold, spicy, and peppery with a hint of citrus and perhaps some mint undertones. It has a surprising amount of flavor for such a small cultivar, and it also makes an attractive ornamental. 

Characteristics

While most gardeners grow basil as an annual, in warm climates, this herb is a perennial. It’s small in stature, growing no more than a foot tall, and has a compact, shrubby shape. Its shape, size, and density make it a wonderful border and container plant. 

‘Spicy Globe’ isn’t just a short basil variety; everything about it is compact. The leaves are small, ovate, and have slightly irregular margins. They are bright green, lighter than ‘Genovese basil,’ and tender. In terms of looks, texture, and flavor, I would place it between a sweet basil and a Thai variety. 

If you allow it to flower, the bees will thank you. They love the small, aromatic white blossoms that cover petite flower spikes. Pinching will help keep the flavor and energy in the leaves, though, so I wouldn’t let it flower until the end of the summer. 

Native Area

Basil is a tropical plant native to Asia and Africa. It’s now cultivated globally, but has roots in medicine, particularly in ancient India. It thrives in tropical and sub-tropical climates, and likes nutrient-rich environments.

Planting

Basil is easy to grow from seeds or nursery starts. We recommend starting seeds indoors about a month before your last frost date. The seeds are small and need light to germinate, so it’s tricky to get them to germinate by direct sowing. Your plants can go in the ground when the soil temperature rises to 60°F (16°C) and there is no risk of frost. 

Transplanting

‘Spicy Globe’ is compact, making it a great container variety. Give your plants about one foot of space to spread out. You can transplant once the soil is above 60°F (16°C) and the nighttime temperature is consistently in the 50s. Cool weather will slow the growth of basil plants. 

Growing From Seed

Tiny basil seeds require light to germinate. For this reason, sowing them indoors in a controlled environment usually brings the best germination rate. If you choose to sow them directly in the garden, wait until the soil warms to 60°F (16°C) or higher. 

Start with seed trays and a moist, well-draining seed starting mix. I like to start with the starter mix already moist, so that the seeds don’t get washed away. You can moisten with a spray bottle going forward to prevent the small seeds from dislodging. 

Gently press the seeds into the surface of the moist soil. Remember that they need light to germinate, so you don’t want to cover them with soil. You can place them under grow lights or in a warm spot that receives bright, indirect light until they germinate, which takes five to ten days. 

After your seedlings sprout, you can move them into direct sunlight. They should receive six to eight hours of sunlight daily. Wait until nighttime temperatures are consistently over 50°F (10°C) before you begin to harden them off. Take about a week to gradually acclimate them to the outdoors. 

How to Grow

Basil likes a fair amount of water, light, and nutrients to stay healthy. It isn’t difficult to grow as long as you give it the right conditions. 

Light

‘Spicy Globe’ basil likes full sun exposure. If you garden in a cooler climate, give it as much sun as possible. If you’re in a warmer climate, choose a location that has some shade in the afternoon. In hot weather, basil can become dehydrated, and the leaves will be more susceptible to sunburn. 

Water

Basil needs a moderate amount of water. Even after it’s established, it requires regular watering unless you get a fair amount of rain. These plants don’t have deep roots, so you don’t need to water deeply. But keep the soil evenly moist. If your leaves look wilted, it’s often a sign of dehydration. 

Soil

Basil likes rich, moist soil that is full of nutrients and organic material. Drainage is also important, so heavy and clay soil types are difficult. Amend compacted soil with plenty of compost to loosen it up. It prefers soil that is slightly acidic. Container-planted basil needs at least six inches of soil to root in.

Temperature and Humidity

‘Spicy Globe’ will grow best in warm, temperate weather. Its ideal temperature range is between 65 and 85°F (18-29°C). Temperatures below 50°F (10°C) may slow your plant’s growth, and below 40°F (4°C), growth can cease, and foliage may sustain some damage. Basil is not frost-tolerant, so don’t neglect to water it in times of extreme heat. 

This tropical plant is happy in moderate to high humidity. A range of 40-70% is ideal. It can be tricky trying to grow this one in arid climates. 

Fertilizing

Nitrogen is the main nutrient to give your ‘Spicy Globe’ basil. You can use a balanced formula or one that is nitrogen-heavy. Organic fertilizers are gentler and break down more slowly, so they feed longer but less aggressively. 

If you’re planting in the ground, work some fertilizer into the soil at planting time. Then, repeat every two to three weeks. Fertilize lightly to avoid burning the roots. You can fertilize outdoor potted plants the same way, but if you’re keeping them indoors, slow down to about every six weeks. You’ll need to water less frequently indoors, so the fertilizer will last longer. 

Maintenance

Pinching your basil while it’s young and as it grows larger will also help to promote an attractive, shrubby form. When your plant has three sets of true leaves, pinch off the top set to encourage branching. After it branches, allow the branches to grow three sets of leaves and pinch the tops of each of those.

This is a tasty edible basil, so you want to harvest it often. This will keep it bushy and attractive, and the leaves tender and tasty. Letting it flower will negatively alter the flavor, so make sure to pinch off any buds that form. 

Propagation

You can propagate by seeds, cuttings, or division, but division is typically more work than it’s worth. If you’re growing it as an annual, you can take cuttings to root over the winter for next spring. If you keep it as a houseplant, and it overgrows its container, you can divide the root ball when you repot. 

Propagation with cuttings is simple and straightforward. Choose healthy stems with new growth on them and cut about three to four-inch stems. Cut directly above a node so that the branch continues to grow attractively, and then cut the end of the stem directly below the next node up. Snip the leaves from the node and place the cutting in water. 

It should take a few weeks for roots to emerge. Once your cuttings have a decent amount of root tissue, you can transplant them into potting soil. Bury the roots lightly and gently firm the soil around the stem to hold it in place. For the first few weeks, keep your new plant in bright, indirect light. Once you see new growth, you can move it into direct sunlight

Harvesting and Storage

While you can dry basil for future use, it tastes best when fresh. If you want to dry it for later use, clean the leaves, lay them on a tray atop a paper towel or cloth, and place them in a cool, dark spot to dry. Alternately, you can hang them to dry. Once dry, store in an airtight container or in the freezer until you want to use it.

I highly recommend trimming fresh leaves when you want to use them, as this herb does not retain its flavor when dried. If you need to trim your plant and won’t use the leaves that day, you can store them wrapped in a damp towel in the fridge or place the cut side of the stem in water like cut flowers. This will keep them fresh for up to a week. 

Common Problems

‘Spicy Globe’ basil is aromatic and delicious, and there are some common insects that will come after it. There are also a few diseases that could crop up, so you’ll want to keep an eye on it, so you can act quickly.

Pests

Aphids, spider mites, and thrips are common basil pests. These sap suckers drain out the nutrients and leave your leaves looking yellow and tasting blander. Some other pests, like slugs and snails, may find their way to your herb garden, but not as commonly. A few beetles also like basil, and earwigs are known to nibble. 

Most of these are either visible to the eye or have distinctive and easy-to-identify damage. Thrips can be difficult because of their size, but aphids are distinctive, and spider mites leave their telltale webbing behind. 

Predatory insects like ladybug larvae and green lacewings are great for controlling pest populations. Planting plenty of nectar sources will attract their parents and bolster the populations of these beneficial insects. 

With aphids and mites, a strong stream of water from a hose in the morning will help. For severe or continued infestations, neem oil is an effective treatment. Spray it on the plant in the late afternoon so it dries by morning. This will help prevent harm to pollinators. 

Diseases

Because they like moisture, fungal diseases are your basil’s most common disease issues. Most fungal problems arise from improper watering or a lack of air circulation. Always remove affected foliage before you treat for these.

Gray mold and powdery mildew are common fungal diseases that affect basil. Remove damaged leaves as they develop and prune for airflow to prevent their spread. Neem oil or a copper-based fungicide should take care of these, but it’s important to adjust your habits first or the environment to prevent reoccurrence. 

Avoid overhead watering and thin out the interior of the plant to allow light and airflow to the center. Bacterial leaf spot occasionally shows up, but it’s rare and usually corrected by removing the affected foliage and being more careful about watering. Always water at the soil level rather than overhead. 

If your ‘Spicy Globe’ basil suddenly wilts without being dry and dehydrated, you may be dealing with something more serious. Bacterial wilt and fungal fusarium wilt are both incurable. Remove and discard these plants away from any other plants to avoid the spread. Throw affected plants away and do not compost them.

Frequently Asked Questions