- 0.1 1. Store onions in pantyhose
- 0.2 2. Make green onions last
- 0.3 3. Put herbs in a plastic bag
- 0.4 4. Store oily herbs differently
- 0.5 5. Make berries last longer with vinegar solution
- 0.6 6. Keep guacamole from turning brown
- 0.7 7. Potatoes
- 0.8 8. Remove any rotten apple to keep it from spoiling the entire bunch
- 0.9 9. Dab some butter on the cut side of cheese to keep it from drying
- 0.10 10. Freeze herbs in olive oil
- 0.11 11. Make bananas last longer
- 0.12 12. Wrap celery, broccoli, and lettuce in tin foil before putting them in the fridge to keep them crisp for 4 weeks or more.
- 0.13 13. Keep tomatoes at room temperature away from sunlight. Arrange them in a single layer, stem side up. Do not put them in plastic bags as this will make them spoil faster.
- 0.14 14. Put mushrooms in a paper bag (not plastic) and place them in the fridge or in a cool and dry place.
- 0.15 15. Roasted nuts last longer
- 0.16 16. If you keep ginger in the freezer, it will last longer and will grate a lot easier.
- 0.17 17. Store eggs in the middle shelf of the fridge. This will make eggs last 3-4 weeks longer (past the sell-by date)
- 0.18 18. Keep milk in the middle of your fridge
- 0.19 19. Asparagus
- 0.20 20. Make salad greens last longer
- 1 MORE USEFUL TIPS
- 2 World’s 20 most delicious food of CNN Travel
Wasted food = wasted money.
Make food last longer and save money with these useful tips.
1. Store onions in pantyhose
Put onions in pantyhose, making a knot between each onion and hang in a cool, dry place. This will make onions last for up to 8 months! Onions last longer when they are off surfaces and stored in a cool and dry place.
2. Make green onions last
Chop dry green onions and store them in a clean, empty plastic water bottle. Put the plastic bottle in the freezer. When you need green onions, simply sprinkle some out.
3. Put herbs in a plastic bag
When storing delicate herbs like parsley, basil, cilantro, and chives, put them in a plastic bag first, tie with a rubberband and refrigerate. This will keep the herbs fresh longer.
4. Store oily herbs differently
Oily herbs such as thyme should be tied loosely together with rubberband and then hung in open air.
5. Make berries last longer with vinegar solution
Swirl berries in a mixture of 1 part vinegar, either apple cider or white vinegar, and 10 parts water. The vinegar is diluted enough that you cannot taste it but still effective enough to keep the berries from getting all soft and moldy. Put the berries in the fridge. Strawberries will last 2 weeks and raspberries will last a week or more.
6. Keep guacamole from turning brown
When storing leftover guacamole, leave the pit in, spray with some olive oil or lemon juice and then cover with plastic wrap before putting in the fridge. This will keep the guacamole from turning brown.
Do not store potatoes with onions because they will spoil faster. You can however store potatoes with apples to keep them from sprouting.
8. Remove any rotten apple to keep it from spoiling the entire bunch
9. Dab some butter on the cut side of cheese to keep it from drying
10. Freeze herbs in olive oil
On each cube of an ice cube tray, put chopped herbs and then fill with olive oil. The herbs will infuse the oil while freezing. When cooking, just pop an herb-infused cube of oil out. This method works well with rosemary, sage, thyme, and oregano. Herbs like mint, basil and dill are best used fresh.
11. Make bananas last longer
Wrap the crown of a bunch of bananas with plastic wrap to make them last 3-5 days longer. Also, since bananas produce more ethelyne gas than any other fruit, it’s best to keep them isolated.
12. Wrap celery, broccoli, and lettuce in tin foil before putting them in the fridge to keep them crisp for 4 weeks or more.
13. Keep tomatoes at room temperature away from sunlight. Arrange them in a single layer, stem side up. Do not put them in plastic bags as this will make them spoil faster.
14. Put mushrooms in a paper bag (not plastic) and place them in the fridge or in a cool and dry place.
15. Roasted nuts last longer
Before storing them, spread nuts on a baking sheet and roast them in the oven at 350 degrees F for about 15 minutes. When they are toasty brown and smell good, let cool and store them in the freezer. They will last a lot longer and taste better too.
16. If you keep ginger in the freezer, it will last longer and will grate a lot easier.
17. Store eggs in the middle shelf of the fridge. This will make eggs last 3-4 weeks longer (past the sell-by date)
18. Keep milk in the middle of your fridge
Milk is very susceptible to temperature changes and keeping them on the door affects them every time the fridge is opened – and not closed immediately. The middle shelf of your fridge is a safer place for your milk since the temp there pretty much remains the same and doesn’t fluctuate like in the door.
To make asparagus last longer, store it like cut flowers. Cut the stems, place them in water and then throw a plastic bag over them before putting them in the fridge. The asparagus will stay nice and crisp for 1 week longer. This trick can also be used on herbs like parsley, basil, cilantro and chives.
20. Make salad greens last longer
Store your salad greens in a bowl covered with plastic wrap and then add a paper towel to help absorb moisture. You may also want to get a salad spinner which will help get rid of excess moisture from greens which is the main reason leaves wilt.
MORE USEFUL TIPS
Store food in mason jars to make them stay fresh longer. Plasticware may contain harmful chemicals and they stain.
Clean your fridge. When something goes bad in your fridge, it leaves mold residues that can spoil your new food behind even after removing the offending food. Disinfect your fridge and things you put in there will last longer.
Do not mix produce with meat in the same drawer to avoid the risk of cross contamination that can lead to food waste.
Do not over-stock your fridge. A crowded fridge will have poor air circulation so there will be warm spots that can cause food to spoil.
Get an ethylene gas absorber for your fridge. These little pods absorb the gas (ethylene) emitted by fruits and vegetables keeping them fresh up to three times longer.