The basil has been fine — better than fine, honestly — since I started pinching the top leaves instead of cutting whole stems. It branches out sideways instead of just going tall and floppy, and I get more usable leaves per plant.
Currently have three going: regular sweet basil, one Thai basil that's outperforming everything else on the balcony, and one lemon basil that I mostly grew out of curiosity and now can't stop putting on everything.
Next up: figuring out if any of them will survive being brought inside once it cools down.