Spring cleaning your pantry? Here’s how to get started

By putting pantry items in clear containers, you can easily see what you’re working with (and how much you have left).
Streamlining your kitchen space? Nikki Birrell shares some essential tips to declutter and rejuvenate your cooking routine.
As the days grow longer and warmer, spring offers the perfect opportunity to refresh not just our gardens but also our kitchens. Spring cleaning your pantry is a practical step towards healthier eating and can lead to more mindful cooking and meal preparation. Here are some effective strategies to declutter your pantry and make room for fresh, seasonal ingredients.
Start by taking everything out of your pantry. This gives you a clear view of what you have and allows you to check expiration dates.
Discard anything that’s expired, stale or no longer appealing. Pay attention to items that you bought but never used – if you haven’t touched them in the past year, consider letting them go.
Once you’ve cleared out the old, group your remaining items into categories. This could include grains, canned goods, spices and snacks. Use clear containers or bins to keep everything organised. Label them for easy access (this is where a label maker comes into its own). By grouping similar items, you’ll be able to find what you need quickly, which can save time during meal prep.
As you reorganise, consider replacing any unhealthy staples with healthier alternatives. For example, swap out white rice for whole grains like quinoa or farro, and replace sugary snacks with nuts or dried fruits. This not only enhances the nutritional value of your pantry but also encourages healthier snacking habits.
Spring is the season for fresh produce. Create space in your pantry for items that complement seasonal fruits and vegetables. For example, consider incorporating more legumes, which pair beautifully with spring greens and can serve as a great protein source in salads and grain bowls.
One of the best ways to utilise your newly organised pantry is by planning your meals around the items you have. Take stock of what’s left and brainstorm recipes that utilise those ingredients. For instance, if you have canned beans and a variety of spices, you can prepare a hearty bean salad or a dip. This not only reduces waste but also fosters creativity in your cooking.
To maintain your pantry’s organisation, set a schedule for regular clean-outs. Monthly or seasonal checks can help you keep track of what you have and ensure you’re using items before they expire. Make it a family activity – encourage everyone to participate, which can lead to a greater awareness of food choices.
With a clean and organised pantry, cooking becomes more enjoyable and less of a chore. You’ll be more likely to experiment with new recipes, incorporate fresh ingredients and feel confident in your cooking abilities. Plus, knowing exactly what you have on hand means less last-minute grocery shopping and a lower food bill.
Spring cleaning your pantry is not just about tidiness; it’s about creating a healthier, more efficient space for cooking. By discarding old items, organising your pantry and making room for seasonal produce, you’ll set yourself up for success in the kitchen. Embrace the freshness of spring and let it inspire your culinary adventures.
Herald contributor Nikki Birrell has worked in food and travel publishing for nearly 20 years. From managing your kitchen to cutting costs, she’s shared some helpful advice recently, including the pantry items with the longest shelf lives, how to get the most out of vinegar, and whether spreads, condiments and chocolate go in the fridge.