Think your herbs are destined to flop within days? Let these simple tips and tricks put an end to your premature food perishing woes

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Herby olive oil cubes – find out more below

Keep your onions in tights

The problem: onions
The cure: pop them in some tights
What should I do? Take a washed pair of tights, place the onions into the feet and tie a knot above each onion. Repeat until both legs are full and hang in a cool, dark and dry place. Apparently keeping them dry, able to breathe, separated and suspended in the air will maximise their shelf life

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Keep those hands away from the cheese

The problem: cheese drying out
The cure: don’t touch it, apparently
What should I do? Unless you’re Houdini, this is going to be tricky. The thinking is that the bacteria from your fingers will make cheese go mouldy faster, so at least try handling it with a piece of baking paper – or eat it quicker

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Don't touch cheese

Via: Maggie Hoffman / CC-BY-SA 2.0 / adapted / Flickr: maggiejane


Give your bananas a wrap

The problem: browning bananas
The cure: clingfilm
What should I do? Wrapping the crown of a bunch of bananas in clingfilm will stop them from ripening too quickly so they'll last about 3-5 days longer

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Bottle up those spring onions

The problem: spring onions without a spring in their step
The cure: a plastic bottle
What should I do? Slice the spring onions, pop them in a plastic bottle and into the freezer. They will last for a month and defrost in seconds as you cook them. Shake out as and when they're needed

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Introduce stale bread to ice

The problem: stale bread (and you don’t want to make croutons)
The cure: a simple ice cube
What should I do? Heat the oven to 180°C, rub an ice cube over the offending stale bread until the crust is damp, and pop it in the oven for 10 minutes to perk up your loaf

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Via: Homemade

Don't make bread? Have a go at this super-simple, no-knead soda bread


Soak those spears

The problem: wilting asparagus 
The cure: treat them like flowers
What should I do? Trim an inch off the ends, use a rubber band to hold them together in a bunch, and stand them in a glass of water. Loosely cover with a plastic bag they'll keep in the fridge for up to a week

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Cheese is better with butter

The problem: hard cheese
The cure: butter (yes, really)
What should I do? Rub the dry, cut side of cheese with some butter to soften it and help avoid it going mouldy

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Hard cheese

Via: Ernesto Andrade / CC-BY-SA 2.0 / adapted / Flickr: Dongkwan


Heal those herbs

The problem: too many herbs
The cure: an ice-cube tray and some olive oil 
What should I do? We've all been there: you buy a bunch of herbs but the recipe only calls for a handful. Pop the chopped, leftover herbs in an ice-cube tray, cover in olive oil and freeze; this helps prevent the herbs turning brown as often happens in the freezer

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Kitchen roll is the saviour of salad

The problem: soggy salad
The cure: a piece of kitchen roll
What should I do? If you're storing lettuce in a salad bowl covered with cling film, place a sheet of kitchen roll on top of the leaves to absorb the moisture

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Via: CC BY-NC-SA 3.0 / adapted /


Keep veggies crisp

The problem: keeping veg fresh
The cure: some good old aluminium foil
What should I do: wrapping veggies and cheese in foil rather than clingfilm will make them last longer, as they won’t sweat

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The organised fridge

The problem: the milk goes off
The cure: move it 
What should I do: keep your carton of milk on the middle shelf of the fridge, not the door, as the temperature is cooler and more consistent in the main part of the fridge


From banana bread to bubble & sqeak (hang on – what's that??), how do you save leftovers destined for the bin? Share your kitchen wisdom in the comments box below!