Bananas give off ethylene gas that ripens everything nearby — including themselves. Wrap the stems in a little cling film to slow the gas release and they'll stay yellow several days longer. Keep them off the counter's warm spots and away from other fruit. Once they're perfectly ripe, pop them in the fridge: the skin blackens but the fruit inside stays firm and sweet for days.
FridgeTreat soft herbs like cilantro and parsley like flowers: trim the stems and stand them in a jar with an inch of water, then loosely cover with a bag and refrigerate. Hardy herbs like rosemary and thyme keep best wrapped in a slightly damp paper towel inside a container. Change the water every few days and they'll stay vibrant for up to two weeks.
PantryNever store onions and potatoes together — onions release moisture and gases that make potatoes sprout faster. Keep both in a cool, dark, well-ventilated spot in a paper bag or basket, never sealed plastic. Avoid the fridge for potatoes: cold converts their starch to sugar and turns them gritty and sweet.
FreezerFreeze soups, sauces and stews flat in labeled zip bags — they stack like books and thaw in minutes. Always squeeze out air to prevent freezer burn, and write the contents and date with a marker. Portion into single servings so you only defrost what you need. Most cooked meals keep well for about 3 months.
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