THERE’S nothing more annoying than going to use something from your fridge only to discover that it has already gone mouldy.
However, there are ways that you can make your groceries for days and even weeks longer, and it won’t cost you a penny.
We have compiled a list of easy kitchen hacks to prolong the shelf life of your shopping.
From regrowing fresh ingredients to changing the way you store milk, these tricks mean that you will never waste food (or money!) again.
Add butter to cheese
After cutting a piece of cheese, add a dab of butter on the cut surface before popping it back in the fridge.
Doing so will prevent the cheese from drying out.
Don’t store milk in the fridge door
Dairy products need a constant temperature which is exactly why milk should not be kept in the fridge door.
As the door is opened it can cause a fluctuation in temperature and experts recommend sticking milk on the middle shelf instead.
Turn sour cream and cottage cheese containers upside down
By turning the tub of sour cream or cottage cheese upside down you are creating a vacuum inside the container.
This will slow down the growth of bacteria meaning it will last for longer in the fridge.
Wrap the ‘crown’ of a banana
Take some cling film and wrap it around the “crown” of your bunch of bananas – the place where the bunch joins.
This slows down the ripening process and can make the bunch last up to five days longer.
Regrow your spring onions
Simply take the onions that still have roots at the base and trim the tops so that they are all the same length.
Place them base down in a glass of water so that just the white part is submerged and place by a sunny window.
In a few days you should begin to notice the regrowth. The green part can be used in cooking and once trimmed will continue to grow leaving you with an endless supply.
Store onions in stockings or the legs of old tights
Onions and garlic can stay fresh for up to six months by storing them in a pair of sheer tights.
Tie a knot above each veg and hang in a cool, dry place.
Store herbs like flowers
Delicate herbs such as coriander, basil, parsley and chives can be kept fresher for longer if stored like flowers.
Simply plonk them in a cup of water before covering with a plastic sandwich bag and sealing with an elastic band.
Keep potatoes with apples
Doing this will help to prevent the potatoes from sprouting as apples release ethlylene gas.
The theory was put to the test by the American Test Kitchen who found that the trick helped the tubulars last up to eight weeks sprout-free.
Reseal a lemon
Popping a slice of lemon or lime in your drink? To prevent it from drying out simply place the top back on the fruit and pierce with a tooth pick to keep them together.
Spray avocado with cooking spray
If you’re left with half an avocado or a half eaten bowl of guacamole you can keep them from going brown with a bit of cooking spray.
This will create an oxygen barrier on the fruit which prevents it from oxidizing and turning brown.
Wrap celery in tinfoil
Simply tightly wrap up the low-calorie vegetable in tin foil before chucking it in the fridge.
Foodies claim that the trick will keep your food fresh and crisp for up to three weeks.
This trick works for broccoli and lettuce too.