A large wrap for the everyday kitchen — 34 × 34 cm (13 × 13 in), big enough for the leftover bowl, the half-loaf of bread, the salad platter on its way to dinner. Warm it between your hands, press it around your food, and the wax holds the seal. A natural, reusable way to keep food fresh — the everyday alternative to plastic wrap.

What it's made for:

• A leftover bowl — pasta, soup, salad

• Half a loaf of bread or a fresh baguette

• A melon, a wedge of pumpkin, a head of cabbage

• A salad platter or pie dish on the way to dinner

Other ways to use it:

• Cover the top of a large jar or container

• Wrap up a bouquet of herbs from the market

• Fold into a pouch for bread or snacks on the go

What they're made of: 100% unbleached cotton, beeswax, pine resin, and jojoba oil — four natural ingredients.

Care. Rinse with cool water and a little soap, then hang to dry. With regular use, your wraps will last 9 to 12 months. If they start to lose their stickiness, place between two sheets of parchment paper and run a warm iron over them — the wax refreshes and the wrap is good for many more rounds.

At end of life. Beeswax wraps are fully compostable. Tear into strips and add to your compost, bury in the garden, twist into bundles for kindling, or use to tie up garden stems and bouquets. They came from nature, they return to it.

A few things to keep in mind:

• Use with cool water only — heat above 40°C / 104°F damages the wax

• Don't use to wrap raw meat or raw fish

• Keep away from stoves, ovens, radiators, and direct sunlight

• If you're allergic to honey or bee products, please consult a doctor before use

Made with organic cotton, beeswax, pine resin, and jojoba oil. Handmade by Uf.Bee, a small-maker workshop in Ukraine, for Glowmeria.