Food and cooking are great things. They are necessities and artistic forms as well. Being responsible with your cooking means you are valuing your own body and the people who will be eating. Take these tips into consideration and find a new level of respect and appreciation of food.
*Store cooked food at room temperature and make sure to let it rest for a bit to let all the juices become absorbed or the sauces to completely adhere to the meat or vegetable.

*Herbs can be stored in moist cloth sealed in an airtight zip lock to ensure freshness.

*Look at labels about where is best to store that particular kind of food. If the food needs refrigeration, follow instructions. It is best though to consume the food at its freshest state, if not possible, spices can extend the freshness of the food until the time of usage.

*Clean containers without moisture are important to avoid mold buildup and ruining your food like cheeses.

*Do not leave food unattended or uncovered if it would be used or eaten yet, cover it so no insects or animals would make contact with the food.

Below is a list of fruits and vegetables according to the month they should be the cheapest:

 January - Bramley apples, winter cabbage, swede, carrots, sweet potato, beetroot, blood oranges, pears, forced rhubarb, seville oranges, turnips

 February -parsnips, celeriac, chicory, cauliflower, shallots, purple sprouting broccoli, kale, kiwi

 March - leeks, maincrop rhubarb, spring greens, lamb"s lettuce, radish, spring onions

 April - cucumber, wild rocket, mushrooms, lettuce, spinach, artichokes

 May - asparagus, apricots, Jersey Royal potatoes, chives, mint, watercress

 June - courgettes, strawberries, romaine lettuce, broad beans, navel oranges, basil, peas, gooseberries, tayberries

 July - cherries, blueberries, aubergine, peaches, fennel, mangetout, chard, french beans

 August - peppers, melon, tomatoes, raspberries, broccoli, runner beans, lettuce, loganberries

 September - damsons, plums, blackberries, apples, figs, sweetcorn, garlic, onions

 October - mushrooms, pumpkins, marrows, watercress, acorn squash

 November - brussel sprouts, celeriac, beetroot, quince, tangerines, cranberries, butternut squash

 December -pomegranate, celery, red cabbage, savoy cabbage, satsumas