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Storing wholefoods so they last
Buying in bulk saves money, but only if the food stays fresh. Move oats, rice and dried beans into a sealed jar as soon as you get home, and keep it somewhere cool and dark, away from the stove. That one habit keeps wholefoods tasting good for months longer.
Habitant leo
Reuse clean jam jars for pantry staples. Label each one with the food and the date, so nothing gets forgotten at the back of the cupboard.
Nuts and seeds go off fastest because of their natural oils. Keep them in the fridge if you are not getting through a bag quickly.
Rice, flour and dried beans keep best in a cool cupboard, not a drawer next to the oven where heat builds up every time you cook.
Use the oldest stock first. When you refill a jar, mix in the new batch and update the date on the label.
Flour and grains left in paper packaging can pick up pests. A sealed glass or tin container keeps weevils and moths out for good.
A tight seal does more for freshness than almost anything else in the kitchen.
Spices fade fastest of all. Store them away from light and heat, and buy smaller amounts more often.
Bring your own containers when you shop our pantry range. Fill up only what you need and take home less packaging with every visit.
Stale oats still work well in a loaf of bread, and hardened dried fruit can be soaked into a stew. A little care cuts down on waste.
Waste Less
Herbs and tea keep their flavour longest in a tin rather than a clear jar, since light breaks down their oils.
Beans and lentils get harder the longer they sit. If a batch takes far longer to cook than usual, just give it a longer soak.
A little planning means less food wasted and more flavour in every meal.
Once opened, fold snack packs shut or tip the rest into a small jar, away from the stove where steam and heat creep in.
Set up your pantry properly and you will spend less, waste less, and always have good food ready to reach for.
