Spicy Globe Basil, or Ocimum basilicum. 300 Seeds Free Shipping!
This Basil variety is super flavorful and grows in a neat, rounded globe shape. It's ideal for pots, small areas, or borders. You can use it in cooking just like the regular Sweet Basil.
Spicy Globe Basil is a nearly round plant with soft stems and tiny spicy leaves, making it a great choice for container gardening due to its small size. Originating from India and ancient Persia, basil has a rich history as one of the most cherished herbs. There are ancient legends that link basil to strong religious beliefs, claiming it has healing abilities.
In various cultures, basil symbolizes love and is often given as a sign of affection or engagement; it also represents protection and truth. However, in Greek and Roman traditions, basil was seen as a symbol of hate and bad luck, leading gardeners to yell at their plants to help them thrive. It seems opinions on basil are quite mixed, with some believing in its medicinal properties while others thought it could be poisonous.
English royalty had a fondness for basil, using it for cooking and beauty, which is why chefs sometimes refer to it as "the king of herbs." Besides being a favorite among the elite, basil was widely used across England for its lovely scent; many people grew it in their gardens, added it to bouquets, and used it to freshen up their homes. On the medicinal side, Ocimum basilicum oil is often utilized for a range of issues, including depression, anxiety, colds, coughs, sore throats, and insect bites. However, pregnant women should avoid medicinal doses of basil, although using it in cooking is perfectly safe.
Latin Name: Ocimum basilicum
Type: Open Pollinated, Heirloom, Warm Season
Life Cycle: Annual
USDA Zones: 3, 4, 5, 6, 7, 8, 9, 10, 11, 12
Planting Method: From Transplant
Sunlight: Full Sun
Height: 12 Inches
Color: Green
Bloom Season: Blooms Late Summer, Blooms Early Fall
Uses: Aromatic
Sowing: Spicy Globe basil loves warm weather, so it does best when the soil is nice and toasty, and there's no frost in sight. If you have a short growing season, you might want to start your seeds indoors about 3-4 weeks before the last frost date. Just sprinkle them thinly in flats and give them some heat to help them germinate faster. When it's time to transplant, space them 15-18" apart. If you're direct sowing, plant the seeds 1/4" deep in rich soil with plenty of sunlight, and thin them out to 15-18" apart once the seedlings are up. Spicy Globe basil also does great indoors or in containers.
Growing: Basil loves well-draining soil but needs regular watering. If temperatures dip below 50 degrees, make sure to protect your plants. As they grow, pruning is key to making them bushy and healthy; it's also crucial because once they flower, they start to wilt and die. To prune, just snip off the top few sets of leaves on each stem, but be sure to leave at least three sets of leaves lower down.
Harvesting: You can start harvesting basil leaves when they reach about 6-8" tall. The best time to pick them is in the morning after the dew has dried. Once your plant is established, regular harvesting can actually boost production; just keep in mind that once flowers appear, the leaves can taste bitter. You can take single leaves or cut parts of a stem as needed, but always leave at least three sets of leaves on the stem for healthy growth. When you harvest, pinch the stem right above the next set of leaves. Fresh basil can last a few days at room temperature if you keep the stems in a glass of water; however, it tends to wilt and brown in the fridge. Basil also freezes and dries nicely. Since basil has a high water content and can mold easily, the best way to dry it is using a dehydrator, an oven, or a warm, dry spot.
Seed Saving: Once the flowers are done blooming, the seeds will start to form. Pick the clusters of pods when they turn brown, and lay them out to dry in a safe spot away from direct sunlight. Thresh the heads to get the seeds out, and try to clean out as much of the chaff as you can. Keep the seeds in a cool, dry area.
