Practical food storage guides for everyday household jobs. · 6 guides
A practical guide to storing fresh herbs by type: tender herbs trimmed and stood in water in the fridge (basil on the counter), and woody herbs wrapped in a lightly damp towel, with regular checks to roughly double their shelf life.
Set up dry pantry storage that keeps staples visible, dry, pest-resistant, and easy to rotate.
Bananas keep ripening after they're picked because they release ethylene gas. Slow them down by keeping green bananas on the counter away from other fruit, wrapping the stem crown to trap ethylene, and moving them to the fridge once ripe (the peel blackens but the fruit stays firm for days). Overrip
Stop bread going stale or mouldy by matching storage to your timeframe, using the freezer for long-term keeping, and knowing when to discard.
Freeze fresh herbs in ready-to-use portions: hardy herbs freeze whole, while soft herbs keep their colour and flavour best in oil cubes or as a blanched paste.
Store cheese properly by wrapping hard cheeses in paper, keeping soft cheeses in boxes, and placing everything in the salad drawer away from strong odours.
