I have a couple that, since I use them both almost daily, have come in handy often. 1) when using any color bell pepper, start at the bottom, not the stem end, if you are not going to use the whole thing at once.Never slice in half top to bottom. You can put it, as is, into a baggie and it will keep for at least a week without getting soggy or moldy. 2)I use a LOT of fresh thyme and I used to wrap it in a paper napkin and put it in a baggie and sucking all the air out of it...it ended up turning black in about 3 days. Now, I still keep it in a baggie, no paper product and leave some air in it for some flow. It stays PERFECT for up to 10 days !!!!!!!