I have done really well with the Basil this year.  I have kept it pinched, and not allowed it to go to seed, yet.

 

There are about 10 plants in the garden, and I pinch them every three or four days.  And this has kept the bushes really bushy.  

 

I have finally learned that in order to get the basil to the kitchen, I have to take a quart sized container full of water with me into the garden.  I cut the basil and immediately put the stems in water.  Otherwise they wilt before I can walk back to the potting bench.  This way I take the container into the kitchen, and shift the basil into a pretty vase on the counter.  

 

We get to have basil on everything for three or four days, then I do it all over again.  

 

HAPPY GARDENING!!!