Storing some foods isn't as simple as you might expect. Reduce waste, cut costs and store food longer, better and easier with these handy hacks and tips.

Over time brown sugar goes clumpy and hard so keep it in an airtight container and place something in the sugar to minimise this. A couple of marshmallows work well, or buy a clay Brown Sugar Bear (available on Amazon) – this little device keeps salt and spices dry.

Most people store cucumbers in the fridge but research undertaken at Post Harvest Technology department at UC Davis, the College of Agricultural and Environmental Sciences in California, found that cucumbers are sensitive to cold and are better kept at room temperature, but away from fruit.

Butter absorbs smells so can pick up the taste of anything with a strong aroma that’s left in the fridge. To avoid this, refrigerate butter in its original packaging within a re-sealable plastic bag and freeze any you're not using.

It may seem sensible to keep bread in the fridge but although this will prolong its life the bread will go stale more quickly. Instead, keep half out at room temperature in a bread bin (they really do work) and the rest pre-sliced in the freezer to be made into toast as and when required.

You’ll get more life out of cheese if the plastic wrap is removed and it’s wrapped in cheese or wax paper, or parchment, which helps the cheese to breathe.

Find yourself having to mix the oil into the peanuts every time you open a jar? Store the container upside down; it naturally disperses the oil evenly.

A surplus of fresh herbs doesn’t have to be thrown out. Chop the herbs and pop them in the compartments of ice-cube trays then pour over olive oil and freeze. Take out what you need for cooking.

Let fruit ripen on the kitchen counter before putting it in the fridge. It will then stay fresh but the ripening process is significantly slowed by the cold.

But once fruit and veg are in the fridge, keep them apart from each other (preferably in separate drawers) as some fruits produce ethylene, a gas that causes fresh produce to ripen and spoil.

Storing lemons in a sealed sandwich bag in the salad drawer of the fridge will prolong the fruits’ lives for a week or more.

Tempting as it is to leave flour in the packet it was bought in it will have a lengthier life if kept in an airtight glass or plastic container. Wholegrain flour, on the other hand, spoils more quickly because of the oil in the wheat germ – you can even keep this in the fridge.

Mason jars, or washed jam or sauce jars, are not only airtight but are ideal for storing goods so you can see what you have. And they look nicer than packets. Don’t forget to label each jar so you can tell your arborio from your basmati, and make a note of the use-by date.

If mayo gets too chilled it can separate. Door shelves are a warmer part of a fridge, so store mayo there to extend its life.

Though it’s fine to store nuts in a dark, cool place such as a cupboard or pantry they will last longer stored in the fridge, especially shelled ones.

Olive oil spoils quite easily. The longer you keep them, the less fresh the aroma will be: they may end up smelling more like putty than olives. To avoid this buy smaller bottles – it’s not as cost effective but you’ll benefit from a better taste.

Both of these vegetables produce gases that cause the other to spoil so store separately in a cool, dry, dark place. Brown paper bags are good storage options.

Placing apples in the same bag as potatoes can stop potatoes sprouting.

Root vegetables such as carrots, swedes and turnips will last longer if the green leafy tops are cut off before storing. This is because roots draw moisture from vegetables, which causes them to dry out. There’s no need to wash the veg until you’re using it, though you can brush off excess soil. Store in the fridge to keep crisp.

Beetroot, on the other hand, is a root vegetable but should be kept slightly differently. Don’t refrigerate – instead place in a bowl on top of a damp paper towel to keep fresh.

If you’re struggling to fit everything into the freezer use freezer bags instead of plastic containers. Pour soups, stews and stocks into seal-tight bags and lay flat one on top of the other.

If you have lots of dried herbs and spices, you can also store half in freezer bags in the freezer to prevent spoiling.

Here’s a simple way to keep salad fresh for significantly more time. Wash the leaves, spin the excess moisture off in a salad spinner and pat dry. Next, place the lettuce on some connected paper towels, wrap, place in a re-sealable plastic bag and close, removing any air beforehand. Store in the fridge.

Spring onions (otherwise known as scallions or green onions) can be sliced or chopped as soon as they’re bought and put in a jar to be kept in the fridge. It makes them easier to use, more convenient to store, and they last just as long.

Fresh tomatoes can be tricky to store because they’re delicate, don’t have a long shelf life, and as they grow in balmy climates prefer the warmth. The flavour and texture of tomatoes is broken down in the fridge so it’s best to store them at room temperature but away from heat, light and moisture. However, if tomatoes are already fully ripe when you buy them, they can be chilled for a couple of days.

Like cut flowers and herbs, asparagus benefits from one end being kept in a jar of water. Trim first.

The jury’s out about storing avocados in the fridge. However, if the avocados are already ripe and you aren’t ready to use them keeping them cool in the fridge will halt the ripening process and extend their life for another couple of days.

Containers that come free with a takeaway don’t match up to good-quality Tupperware in terms of keeping your food fresh. Invest in some decent plastic food storage, opting for the safer BPA-free variety, or use stainless steel, glass or Pyrex (pictured) storage solutions instead.