Are you as guilty as me of always having to throw away once fresh herbs well past their prime? I’ve starting drying half the bunch when I buy them since it’s inevitable they’ll end up in the trash. Wash, dry, and chop the herbs. Allow them to sit out and dry overnight in an even layer on the cutting board. Store in an empty spice jar. Speaking of spices, I bought all of mine originally from Target (Archer Farms) for their uniform in size glass jars with labels. I refill them either with bulk spices or self dried spices. They keep my shelves looking pretty and organized.
Stale bread? No problem! Cube up the bread, toss with a bit of olive oil and herbs (oregano, parsley, basil and rosemary to name a few), then bake at 375° until golden and crispy. Voila! Perfect croutons for your spring/summer salads that last up to another two weeks!
How do you know when a peach is ripe? My mom grew up in the south, making her a peach expert. She taught us to only eat a peach when you can smell it, to ripen them quickly by sticking them in a brown paper bag, and to store ripened peaches in the fridge until ready to eat.