Keep Herbs Fresh: Store basil or parsley in a glass of water, like flowers, on the counter.

Revive Limp Veggies: Soak carrots or celery in cold water to crisp them up.

Freeze Leftover Sauce: Spoon into ice cube trays for single-serve portions.

Label Everything: Use painter’s tape and a marker to date leftovers or freezer bags. I do this for everything!

Store Onions in Pantyhose: Tie knots between each onion—hang to keep them dry and fresh for months.

Avoid Soggy Greens: Line a container with a paper towel before adding lettuce or spinach. Replace as needed.

Freeze Butter: Grate and freeze extra sticks for easy use in baking or cooking.

Reuse Pickle Juice: Store sliced cucumbers or onions in it for quick pickles.

Keep Bananas Yellow: Wrap the stem bunch in plastic wrap or tinfoil to slow ripening. 

Extend Cheese Life: Wrap in parchment or tinfoil, then plastic, to prevent mold and drying out.