Small wraps for small things — the half-lemons, the wedges of cheese, the knob of ginger. Three in the set, because the kitchen usually has more than one small thing going at once. Each one is 20 × 20 cm (8 × 8 in). Warm a wrap 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 they're made for:

• Halves of lemon, lime, or avocado

• A wedge of cheese or a knob of butter

• Fresh herbs — basil, parsley, dill, mint

• A piece of ginger or a head of garlic

• Half an onion or a small chili

• Cherry tomatoes or berries in a little dish

Other ways to use them:

• Cover the top of small jars — jam, pesto, condiments

• Fold into a tiny pouch for nuts or seeds

• Wrap homemade soap or candles as a gift

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.