Basil keeps best under oil. Let the unwashed leaves first dry a while. Put them into a glass jar and cover with oil.

zuurpottenTarragon and dill do well in vinegar. Also pickle, onion, herring, peppers can be stored this way. (Pour hot vinegar over it, or even cook it.)

For fruit (Rumtopf) alcohol (+40%) is used (with cherries, mixed fruit...). This is intended as a snack rather than as a meal.
Eggs or egg yolks preservation is also possible in alcohol (brandy or gin). You add (condensed) milk and sugar and get a viscous liquor. Thin, liquid advocaat is made with whole eggs. For thick, stiff advocaat use only the yolks. The alcohol content is about 14 volume percent. Advocaat is a viscous (syrupy) drink (?) and is eaten with a spoon.

Beat 300g caster sugar (plus 20 g vanilla sugar) and 10 egg yolks until frothy. Then mix (200 g) milk and 200 ml of alcohol, and stir among themselves.

The word advocaat (lawyer) as counsel in legal matters is derived from the Latin Advocatus invoked ‘assistance’. Lawyer and especially woman should drink it to looser the tongues (more). It might be a shortened form of lawyers drink, so named because it would smear the throat of the Advocate.
Or comes likely via the Spanish aguacate, the lawyer pear (avocado). Of the yellowish, buttery flesh and alcohol they made a thick drink, such as the Indonesian adpokat.

Pure honey spoils barely. There is honey found in Egyptian royal tombs that was still suitable for consumption. (I have not tasted it myself, just read it.) The only thing to keep honey is: you cannot have it without touching it?