Al-Watania Poultry Website :: Woman Corner

Do not store dry herbs and spices near stoves and microwaves, on countertops, or next to any humid source, such as sinks, dishwashers, kettles, coffeemakers.
Hard-boiled eggs in the shell can be stored in the refrigerator for 2 to 3 weeks, or up to a week if peeled.
If stored properly, dried herbs and ground spices will retain their flavours for a year. While whole spices may last for 3 to 5 years.
Soaking potatoes in cold water for a prolonged period is not recommended as it can result in some vitamin loss.
Peeled potatoes turn dark if not cooked right away. To keep them looking white, toss them with a little lemon juice.
Store spices in a cool, dark place. Heat, humidity and excessive light will result in the dry herbs and spices losing their flavour more quickly.
To keep large quantities of herbs and spices fresh, store them in tightly sealed containers in the freezer. But avoid storing dry herbs and spices in the refrigerator due to its humid environment.
Freezing does not affect the nutritional value of food as long as it is stored, handled and cooked correctly.
Freeze only very fresh bread as freezing does not improve the quality of baked products, it merely arrests staling.
To speed up the ripening process, store bananas and avocados in brown paper bags