The herbs will infuse the oil while freezing, and the ice cubes are very handy for cooking: just pop one out and use as the base of a dish. Works best with rosemary, sage, thyme, and oregano. Dill, basil, and mint should always be used fresh

Put onions in pantyhose, and tie knots between onion. Plus it makes a freaky wall art installation!

This tip may seem unusual but it does work! Turning the tub of sour cream or cottage cheese upside down will create a vacuum effect inside the container. This will slow down the growth of bacteria which causes this foods to spoil.

They'll keep for 3-5 days longer than usual, which is especially helpful if you eat organic bananas. Bananas also produce more ethelyne gas than any other fruit, so keep them isolated on the counter

Once something goes bad in your fridge or cupboards, it leaves behind a nice gang of mold ready to eat up your new food. Disinfect the fridge — it'll make everything last a little longer

The temperature on the door will fluctuate too frequently and spoil your milk early

It grates much more easily, and the peel grates up so fine that you don't actually need to peel it. Plus it lasts way longer

Sure, it often happens. But you know that your stored avo is going to turn black really fast. Can you prevent it from happening? Check out these tips:
Leave the pip in. It slows oxidization.
Brush the exposed flesh with lemon juice or olive oil.
Store it in a container with a cut onion.

A plastic bag will trap moisture and cause them to mildew. Put them in a paper bag in the fridge or in a cool, dry place.

This will keep your ice cream soft and prevent freezer burn

For the jars that form crystals, we put the (glass) jar in a pan with a little water and bring it to a simmer. Once the entire jar is a little warmed up, give it a stir and the crystals will melt back into gooey honey.

Honey can last forever because of bacteria-fighting enzymes from the honeybees’ stomachs.

Putting your bread in the fridge makes it go stale faster, so the best way to keep bread fresh is to keep it at room temperature on your counter, or better yet, invest in a bread box for optimal bread texture.

Don't store tomatoes in plastic bags! The trapped ethylene will make them ripen faster.

Unripe tomatoes should be kept stem side down, in a paper bag or single layer in a cardboard box in a cool area until they turn red in color. To ripen faster, store with fruit. The gases emitted will help ripen the tomatoes.

Perfectly ripe tomatoes should be kept at room temperature, on the counter away from sunlight, in a single layer, not touching one another, stem side up.

Overly ripe tomatoes should be put in the fridge, but let them come to room temperature before eating them

Make sure the green onions are completely dry before storing or they'll get freezer burn.

This is the best way to keep delicate herbs like parsley, basil, cilantro, and chives fresh the longest.

Prepare a mixture of one part vinegar (white or apple cider) and ten parts water. Swirl the berries around in the mixture, drain, rinse, and put them in the fridge. The solution is diluted enough that you won't taste the vinegar. Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft.

If placed in the refrigerator a cucumber can be prone to water-soaked areas.

A set of 3 costs $16. These little pods absorb the ethylene emitted by fruits and vegetables to keep them fresh up to 3x longer

The key to prevent soft carrots is to remove the greens and store them in water! Also includes tips on how to long term storage in cellar, and freezing them.

Good-quality, 100% pure maple syrup is so good, but usually pricey. I like to buy a couple of jugs at a time, but I never knew how to store it properly. Turns out you should absolutely refrigerate it to keep it fresh for up to one year. Even better: if you freeze it, it keeps indefinitely.

My suggestion: break medium to large jugs up into smaller containers. Put one in the fridge, and the rest in the freezer. Thaw smaller containers as you need them.

You can also keep sliced fruit, particularly lemons, fresh with a toothpick. Simply use the toothpick to reattach the cut-off end piece

Resurrect dry currants or sultanas by soaking them in hot water for an hour or two. Store them in an airtight container and they’ll be as good as new.

Leave it right way up, and all the natural oils drain to the bottom, so try storing your nut butter products upside down – and keep them refrigerated to prevent them from going rancid.

Exposure to light makes them turn green and shrivel faster.

Actually, it is said that the longer they stay in the bottle, the better they are going to taste. It is best to keep them in a cool dry place and avoid putting them in a place where too much sun or heat is present

Nuts that are roasted have more flavor, keep longer, and can always be used in recipes that call for nuts, roasted or otherwise. Spread them in a single layer on a sheet pan, bake in a 350 degree oven for 15 minutes, or until golden brown and fragrant.

Oily herbs like thyme can be tied loosely together with string and hung in the open air.

It'll stay crisp for 4 weeks or more.

Make sure your produce is absolutely dry before putting the cap on

If you don’t’ plan on eating the potatoes you cooked within a few days, it is best to freeze them. They will not brown since cooking them destroys the enzyme that oxidizes. Like anything else, it’s best to store them with as little air as possible when freezing them.

Once frozen, cooked potatoes can remain frozen up to one year. They will have no noticeable change in their quality or nutritional value. It is best to defrost them overnight in the fridge versus microwave defrosting them. The microwave can change the structure and result in changing the texture.

I have completely avoided buying fresh herbs simply because I knew I wouldn’t use them all before they went bad. You can freeze fresh herbs with olive oil in an ice cube tray. I’d rather use this trick than force myself to find a recipe to use my rosemary before it goes bad.

Sort of. Cut the stems, place in water, throw a plastic bag over 'em and refrigerate. They'll stay crisp for a week or longer, and you can use this trick on cilantro and parsley as well

Step 1: Take a step back and admire your green beans because god damn, you’re amazing, you just grew green beans!
Fresh green beans are one of our favorite foods and they’re so versatile in the kitchen! You can use them in casseroles, soups, stir fry, or even slow cooker meals. Thanksgiving is only a few months away, so you can even save your garden green beans to make your favorite Green Bean Casserole family!

How cool is it to make a Thanksgiving casserole with FRESH green bean that you grew? Talk about a dish made out of love!

Step 2: Trim the ends off both sides of green beans.
Step 3: Cut the green beans in half.

Step 4: Wash with water, making sure to get all dirt off them.

Step 5: Dry completely. Place on a cloth towel or paper towel, allowing to dry completely. This usually takes about 20 minutes.

Step 6: Place in freezer bags. I like to make 1 cup, 12 oz and 16 oz bags. Label the bag.

Step 7: Freeze!

Even the biggest avocado addicts can admit to binning leftover avocados after their flesh has oxidised and turned brown. Give your favourite green fruit longevity by misting cut avocado with cooking spray. Don’t have any on hand? Store your avocado in an airtight container with a cut onion to keep its vibrant colour.

Put butter on the sliced surface of the cheese to extend the freshness of your cheese.

Invest in an Herb Savor. Supposedly, it'll make your herbs last up to three weeks