Lettuce
Wrap in a cloth with highly diluted vinegar and store in the vegetable drawer. This preserves the nutrients for longer. Store washed lettuce in plastic containers in the fridge. Drain the lettuce leaves well beforehand.

Bread keeps best in clean, dry and ventilated bread boxes made of wood, plastic or in a clay pot. If the loaf still gets dry, wrap it in a damp cloth overnight and put it in the fridge. Bake the next day.

Fruit
The rule of thumb here is: local fruit likes it cool, exotic fruit likes it warm. To prevent strawberries from getting soggy, store them in a sieve in the fridge. This allows cold air to reach the lower berries. Store apples separately, they excrete ripening gases.

Meat products
If they are fresh from the sausage counter, take them straight out of the packaging at home, place them on a plate and cover with cling film. Alternatively, use cling film boxes. Then put them in the fridge immediately.

Cheese
Leave packaged cheeses in their original packaging and store in the fridge. Either wrap pieces from the cheese counter in aluminum foil and perforate it slightly or cover only the cuts with some cling film: cheese needs to breathe!

Vegetables
Remove the green parts of carrots and other root vegetables immediately: otherwise they will draw moisture from the vegetables and cause them to shrivel. Then wrap in a damp cloth and place in the vegetable drawer.

Herbs
If they come into the house in a pot, repot them in larger containers with high-quality soil and water them regularly. Wash leftover packaged fresh produce and place in a freezer bag in the vegetable drawer.

Potatoes
If possible, store in a cool (below 15 degrees), dry and dark place - too much light causes the toxic substance solanine to form. Store the stock in the cellar in a linen bag or in a wooden crate. Important: If potatoes sprout, sort them out immediately. You can find more tips here.