My basil plants are now large enough to be harvested by any members of the SBCG community, provided they have taken a short (15 min.) course from me, explaining the difference between destructive and constructive basil harvesting. If we trim the basil sustainably, everybody should be able to get their fill from now until the first frost, even large enough batches to make pesto. (Speaking of which, please schedule large harvests with me.) Just email me to set up a time for your short course. (: