Basil–Spicy Globe

  • Plant Type: Warm season annual
  • Sun: Full Sun/Part Shade
  • Plant Size: 1 foot tall and wide
  • Culinary Use: Fresh leaves and tender stems in Greek and Italian cuisine

Spicy Globe basil grows in a mound shape that makes it perfect for edging in small gardens or in containers and window boxes. It’s easy to use the tender stems and tiny leaves for classic basil taste and aroma in a variety of dishes where you would use larger leafed Sweet basil. Known also as a dwarf or miniature basil variety.

Spacing: 18 inches. Plants Per Person: 2 to 3.

Secrets to Success »

Basil is very sensitive to cold. Plant in spring after all danger of frost has passed. When flowers appear in mid to late summer, cut them often to keep the flavorful leaves coming and to keep the plant compact and full. (Blooming stops new leaf growth.) Fertilize with Bonnie Herb & Vegetable Plant Food.

Harvest and Use »

The tender stems of Spicy Globe basil can be used without removing or chopping the leaves. Harvest the top third of a stem and avoid cutting down into the woody stem or the stem won't regrow. Snip or shear off the flowers each time they appear in mid to late summer because flowering stops new leaves from appearing.

Don't keep fresh basil in a refrigerator; it turns brown. Keep leaves handy by putting cut stems in a vase or glass of water on your countertop. Your kitchen will smell good, too. Use Spicy Globe to flavor any dishes where you would use the larger-leaved Sweet basil.

Try these garden companions »

  • Other aromatic herbs, including thyme and sage, for a scented container herb garden.
  • Roma tomatoes for tomato-basil sauce.
  • Annual flowers, using Spicy Globe basil as an edible edging in containers or beds.

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