Spicy Globe Basil

Basil

60d to harvest

Aromatic and boldly fragrant, Spicy Globe Basil fills the garden with a peppery lift and a sweet, green perfume that blooms from every leaf. Compact and globe-like at maturity, it offers tender, small leaves with a crisp, succulent texture—ideal for fresh garnishing, quick flavoring, and vibrant herb-forward sauces. Grow it for its punchy character in salads, pesto-style blends, and herb oils, where its spicy edge stays bright from first harvest to last.

Crop Dates

Milestone	Date
Start Indoors	Apr 3rd
Last Frost	May 15th
Transplant / Sow Outdoors	Jul 10th
Harvest Begins	Sep 8th
Harvest Ends	Sep 24th

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Recommended Companions

Orange Russian 117 Tomato

Sweet Hungarian Wax Pepper

Frequently Asked Questions

What pest or disease most often affects Ocimum basilicum (spicy globe basil), and what should I do?

Basil commonly suffers from downy mildew (dark/gray patches on leaves with yellowing), especially in humid, crowded plantings. Remove and discard infected leaves, improve airflow by spacing plants and watering at the soil line, and avoid wetting foliage; if the problem persists, use a labeled biological fungicide containing Bacillus or copper-based products per label directions.

How often should I water spicy globe basil during its main growing phase?

During active growth (about weeks 3–8, leading up to harvest), keep soil evenly moist but never waterlogged—aim for the top 1 inch to dry slightly between waterings. In full sun, this often means watering every 2–3 days, but frequency should adjust so excess water drains freely from the pot/bed.

How can I tell when Ocimum basilicum is ready to harvest?

Harvest when plants are about 8–10 inches tall and have a full set of healthy leaf clusters (typically around 60 days). For best flavor, pinch the top and trim stems just above a pair of leaves, taking no more than about one-third of the plant at a time to encourage continued branching.