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7. Garlic: Keep It Out of the Cold
Garlic is best stored at room temperature in a dry, well-ventilated container, such as a mesh bag or basket. Refrigerating garlic can cause it to sprout and become rubbery. Properly stored, garlic can last for several months. Once the cloves are broken from the bulb, they should be used within ten days for the best flavor.
8. Honey: No Need for Refrigeration
Honey is a natural preservative and does not need to be refrigerated. In fact, cold temperatures can cause honey to crystallize and become difficult to use. Store honey in a tightly sealed container at room temperature, away from direct sunlight, to keep it smooth and easy to pour. If crystallization occurs, gently warm the honey to return it to its liquid state.
9. Avocados: Ripen on the Counter First
Avocados should be ripened at room temperature to develop their creamy texture and rich flavor. Once ripe, they can be stored in the fridge to slow down the ripening process and extend their shelf life by a few days. To speed up ripening, place avocados in a paper bag with a banana or apple, which emit ethylene gas that promotes ripening.
10. Bananas: Let Them Breathe at Room Temperature
Bananas are tropical fruits that do not fare well in cold temperatures. Refrigeration can cause the skin to turn brown and the fruit to lose flavor. Store bananas at room temperature to allow them to ripen naturally. If you want to slow down the ripening process, separate the bananas from the bunch and wrap their stems in plastic wrap.
11. Olive Oil: Solidifies in the Fridge
Olive oil should be stored in a cool, dark place, like a pantry, to maintain its flavor and consistency. Refrigerating olive oil can cause it to become cloudy and solidify, making it difficult to pour. If this happens, simply allow the oil to return to room temperature, and it will return to its normal state. Properly stored, olive oil can last up to two years.
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