Heat, light and air are the enemies of spices. Keep them in airtight jars in a cool, dark drawer — not on a rack above the stove. Buy whole spices when you can and grind as needed for far more flavor. Ground spices lose potency in about 6 months; whole ones last a year or more. Label with the purchase date so you know when to refresh.
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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