At the fondue party, I had chives, basil, lemon grass, and kaffir lime leaves ready for the harvest - yay!
I'm slooowly gearing up for the transition to next year. I think I'm going to give up on the basil soon and let it go to seed, every time I nip off or pinch off a flower it bursts into two flowers two days later. It's like a long, slow, not-terribly-dangerous hydra. I'll keep trimming the cinnamon basil, because I haven't had a chance to cook with it yet, and it's not going to survive the winter - the lemon basil will actually plant itself.
Think I'm going to give up on the stevia. It's just not very interesting. I'll let that space go to egyptian onions. Seems like a better use for my space, and maybe I won't have to go out and buy just one damned green onion.