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Food dehydrators are relatively inexpensive and are easy to use. Most vegetables will dry out in the period of six to eight hours, depending on the vegetableâs water content. Once they are dried, you can pack then in an airtight container and store them in a cupboard. Freeze the vegetables after you have cut them up. Place the vegetables in airtight bags or containers and place them in the freezer. You can thaw them out in a microwave when you need them. It is helpful to label the container with the date the food was prepared.
Store it. Fresh cut basil should be wrapped in damp kitchen paper, placed in a perforated bag and stored in the fridge - it will last a day or two. Potted basil should be kept in a sunny but sheltered place (a windowsill is ideal) and watered regularly (but not too much, as that will dilute the flavour).