The best way to store potatoes and onions is separately. It’s true that, as a general rule, they should both be stored in cool, dark and dry places but that doesn’t mean they should be together. Wrap cheese in porous paper. Parchment paper works well as the cheese can still breathe. Don’t use cling film unless you fancy a sweaty brie. Onions last longer in a cool, dark and dry space that’s well ventilated, so neither the counter nor the fridge are ideal. The refrigerator is too cold as a rule, plus it’s humid, and on the counter onions are likely to get too hot and they’re in the light. It may seem like magic, but Stayfresh’s genius is all thanks to the porous, food safe, natural Japanese stone powder suspended in the polythene film; the powder absorbs ageing ethylene gases that most fruit and veg release, and the bags let the contents breathe, creating an environment that helps produce stay fresher for far longer. The surface of the bags is also treated to prevent any build-up of moisture or bacteria. Apparently, the best way to store onions is in tights. Pop them in one at a time, tie a knot between each one and hang them up in a dry, dark place.

This prevents waste from a half-eaten pepper or avocado. Simply wash the remainder of the food item, pop it in your container and voila, no more grey avocados or squishy celery. Don’t be a slave to best-before dates. They’re usually just a recommendation on how long your food will be at its best. Use your common sense and employ the look and sniff test. Use-by dates are another matter – always err on the side of caution when it comes to things like meat, dairy and fish. Food poisoning is nobody’s idea of a good time. Look out! There’s another ethylene gas producer on the loose. When placed into the fridge, however, gas production stops – and the ripening process along with it. So, to keep their flavour and their texture, store them in a paper bag at room temperature. This way, those lovely melons can continue to ripen, build up nutrients and stay fresher for longer. Buy Under-ripe Fruit and Leave It On the Countertop

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Saving money and reducing waste, these bags help ensure fresh produce ends up on your plate, rather than in the bin. There’s nothing worse than getting to the end of the week and finding your recently fresh, vibrant and full-of-tasty-potential veg has been reduced to a brown, mushy mess, destined for the compost heap – what a waste, of both food and money! With Stayfresh Longer Bags, you can buy larger quantities of your favourite vegetables, confident that when you come to use them, they’ll still be as fresh as the day you bought them – even a week or two later. Bananas are tropical fruit and thrive in warmer temperatures. Something the fridge just can’t offer. But bananas are also very good at driving other fruits a bit bananas too.

Onions that you’ve cut or sliced can also be kept in the refrigerator. Put them into an airtight container – preferably glass as plastic absorbs the smell – and use within seven to 10 days. ‘If you buy pre-cut onions, follow the manufacturer’s “use by” dates,’ advises the National Onion Association (NOA). How to store sweet onions Make larger batches and store individual meal-sized portions in separate bags and containers. That way, if the fusspots in your family don’t want what you’re having, you can still please everyone. The exception is onions that are already peeled, or peeled and chopped and these are best kept in a sealed glass container in the refrigerator where they’ll last a week or a couple of days longer. What is the best way to store potatoes and onions?

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To string onions, take a length of garden twine around 3ft (1m) long, tie the ends together to make a loop, and hang the loop from a hook.

As the cost-of-living crisis rages on, it’s more important than ever to keep your food fresher for longer and ensure we are using all the food we buy. Not only will this prevent waste but save us precious pennies. Yes, this method does involve wrapping up and swaddling your herbs like a precious newborn. But it is totally worth it for saving your herbs and boosting their life span. It’s simple, too. Make a loop in the bottom of the string and put the stem of an onion into it and tighten the loop to hold the onion in place. Add onions above this one by positioning immediately above, and working their stems around the string loop figure of eight style to hold each in place. Be sure to work around the string so the onions are bunched above the one on the base, but be aware of the weight as you work to avoid overloading the string. How to store onions in the refrigeratorTake mince out of its bulky plastic container, put it in a freezer bag, then flatten it out so it’s easier to store. Most fruits and even most vegetables can be frozen. And if you’ve been wondering how to keep fruit fresh for long periods of time, storing them in your freezer is your best bet. Frozen fruit can happily chill in the ice box for up to 12 months. Just give them a wash and a dry, wrap them up, and store away. Easy-peasy-lemon-squeezy. Just how we like it. Don’t Throw Out Overripe Fruit Fresh herbs can be frozen in olive oil ready for cooking as and when you need them. Or freeze them in water for adding flavour to soups and stews. In the UK, over one billion tons of fruit and vegetables are produced, of which a whopping 46% heads straight to the wheelie bin. And that’s simply because we haven’t been able to eat them in enough time or we’re not entirely sure how to keep fruit fresh or veggies vibrant. So, when our pristine produce becomes the best version of itself, how do we extend that window of deliciousness? Because let’s face it, nobody wants to bite into a limp lychee if they can help it.

Keeping fruit unripe is just a matter of keeping it in a cool place – much like how fruit is transported to avoid it ripening too soon. The fridge is a great spot to store fruit you’re trying to keep fresh for as long as possible. Freeze Fruit You’re Not Using Straight Away Remember, everyday essentials like bread and milk can be frozen if you have gaps to fill in your freezer – a full, well-organised freezer is a happy freezer as it works more efficiently, and saves energy too, as less cold air escapes when you open the door to get something out.Allow to dry for a couple of weeks. They should have papery skins, the leaves should be shrivelled, and the roots dry. Put aside any that are damp, which should not be stored. Peel and chop your potatoes. You may choose to cut some into chips, wedges or even for use as roast potatoes down the line. Par boil your tatties, then allow them to cool. Once cool, place them on a baking tray and freeze them. Once your potatoes have frozen, pop them into freezer bags, ready to use at dinner time or with a Sunday lunch. If an onion is already peeled, it can be stored in the refrigerator short term at the usual temperature of 40ºF (4ºC) or below. Knowing when to harvest onions is key to ensuring a good crop. Onions harvested from your own vegetable garden can then be stored by stringing as well as individually but before they are stored, they should be dried. Refrigeration also slows down the chemical reactions that would otherwise take away all the sweet, juicy goodness.