I stopped pinching basil blooms at the beginning of August, and I think I'm seeing seed stalks that are nearly ready now.
I've got enough italian basil in the freezer for several batches of spaghetti sauce -- and we make it 16 quarts at a time now, in the turkey roaster! -- so I just need a couple of plants to pinch for bruschetta.
Most of my other basils only get used fresh, or are just enjoyed for their scent!
