Tie a knot between every onion with a pair of nylon stockings. By doing so, the onions will last up to 8 months, because they’re in fresh air and not squashed against each other.
Should always be stored separately. When stored together their shelf-life is reduced. A system like this, for example, will help. The potatoes are stored in the dark so that they don’t produce germs or toxic solanine.
When you buy fresh berries, place them straight into a bowl with water and vinegar (ratio 10:1) and after 5 minutes drain them in a sieve and let dry. This kills off the small micro-organisms (of the biological kind) and makes the berries last longer.
A tightly sealed glass jar stored in a cool area will provide honey with a long shelf-life. Actually, the sweet nectar is considered one of the longest lasting foods in the world.
Eggs can also be frozen, of course. Simply crack them into an ice-cube container, with a little salt or sugar (that prevents them from becoming grainy) and use as needed.
Tomato sauce that’s leftover can also be put in a freezer bag and then frozen. After an hour, it should be frozen enough so that you can use the back of a knife and separate the mass into individual portions. As in, push the sauce back and forth.
When you want to pick your herbs then you just need a little olive oil in which to freeze them. Then they last for ages!
By wrapping the stem of the banana in cling wrap, they’ll brown much more slowly.
These vegetables last much longer and remain crunchy if stored in the fridge wrapped in aluminium foil.