If you're prone to minor nosebleeds and you're otherwise in good health, you may need to boost your bioflavonoids. Eat at least one citrus fruit a day, and be sure to include the white rubbery layer under the peel. That's the "pith," and it's rich in healthful bioflavonoids.

In addition, add lots of leafy greens to your diet. They're rich in vitamin K, needed for the production of prothrombin, which is necessary for blood clotting. Caution: If you take anticlotting medication, greens such as spinach, kale, mustard and collard can counteract the effects of the medicine. Check with your doctor.

For more nasal know-how...

• Herbal Cleanse for a Stuffy Nose
• Heal Your Nose with Honey
• Why You Sneeze and How to Stop

Ah, the constant dilemma of quick-juicing a lemon without releasing all those pits into your recipe. TV chefs squeeze lemon halves over their hands to catch the seeds, but who wants sticky fingers? And what if you have a paper cut? Ouch! Here's an easy way to get the juice without the pits: Wrap a wet piece of cheesecloth around the cut side of a lemon and squeeze—the cheesecloth will collect the seeds as the juice strains through. Or, if you don't have cheesecloth, use sterile gauze or any other mesh bandage (unmedicated, of course) that's large enough to cover the circumference of the lemon. It will also catch any unwanted pulp that your hand could miss.

To get lots of juice, zap your lemon in the microwave for about 20 seconds before you squeeze…30 seconds at most, or it can explode. The microwave also softens the lemon skin for an easier squeeze.

For more creative cooking tips…

• 6 Mistakes Even Good Cooks Make
• Don't Cook The Health Out of Your Food
• Make Zatar an Addition to Your Kitchen

Lots of us keep a loaf or two of bread in the freezer so it lasts longer. Well, when you want to make bread crumbs fast, here's a clever trick for using that frozen bread—just leave it frozen and simply grate it into crumbs. (Watch your fingers!) This way you don't have to thaw it, toast it or drag out your food processor.

For quick and easy ways to healthy cooking, see more at…

• Great Recipes for Vegetable Haters
• How to Love Unloved Veggies
• Delicious Good-for-You Dinners to Make in 15 Minutes or Less
• Summer Cooking That Keeps Your Kitchen Cool

What a great root ginger is! It's an inexpensive healer for stomach ills and muscle aches and a chef favorite. But storing it can be tricky—it can quickly grow moldy and withered like a vegetable. Freezing ginger is one way to keep it, but the freezing-thawing process can make the root soggy and lessen the taste. Here's a storage option that can also be quite decorative…

Store fresh, peeled ginger root in a jar of dry sherry in the refrigerator. Use a pretty jar if you wish. Keep the jar lid on, and use pieces of the ginger as needed. The ginger will not take on the taste of the sherry, but the sherry will take on a slight taste of ginger—and you can add it to recipes (such as marinades) for a unique flavor.

For more help with food storage, see…

• How to Tell Your Eggs Are Fresh
• How to Make Cheese Last Longer
• Keep Lettuce from Wilting