Ever bought a bag of onions or garlic, only to find them sprouting or getting mushy after a couple of weeks? You’re not alone. These kitchen staples can last months if stored the right way but a few small mistakes can cut their life short fast.
Let’s walk through exactly how to store onions and garlic so they stay firm, flavorful, and ready whenever you need them.
What Makes Onions
Onions and garlic are both bulbs that naturally contain moisture. When exposed to too much humidity, light, or warmth, they start to sprout or rot.
The biggest culprits are poor airflow and temperature changes. A damp countertop or sealed plastic bag traps moisture, speeding up decay. The key is keeping them cool, dry, and ventilated.
How to Store Onions
The golden rule: store them in a cool, dark, and dry place. Ideal temperature? Between 45°F and 55°F (about 7°C to 13°C).
That’s why pantries, basements, or a kitchen cabinet away from your stove are perfect. You can also use mesh bags, baskets, or paper bags anything that allows airflow.
Never use plastic bags or sealed containers. Those trap humidity and cause mold. Instead, keep the bulbs loose or in open baskets.
| Storage Method | Good for Onions | Good for Garlic | Shelf Life |
|---|---|---|---|
| Mesh bag or basket | Yes | Yes | 2–3 months |
| Paper bag with holes | Yes | Yes | 2–4 months |
| Plastic bag | No | No | 1–2 weeks |
| Refrigerator (whole) | No | No | Causes sprouting |
| Refrigerator (peeled) | Yes | Yes | 5–7 days |
Why Refrigerating Whole Onions
Many people think the fridge keeps everything fresher but not for onions and garlic.
The cold, moist air in the fridge actually makes them sprout faster. It also softens their texture and dulls their flavor.
Only refrigerate them if they’ve been cut, peeled, or minced. In that case, store in an airtight container and use within a week.
Best Tips to Keep Onions
Here are simple tricks chefs and home cooks swear by:
- Keep onions and garlic separate. Onions release gases that can make garlic spoil faster.
- Avoid sunlight. It encourages sprouting and changes flavor.
- Check regularly. Remove any bulb that’s soft or sprouting it can make others spoil faster.
- Try hanging storage. A mesh bag or pantyhose with knots between each bulb keeps air flowing perfectly.
- Freeze extras. Minced garlic or chopped onions can be frozen for up to 3 months in small containers or ice cube trays.
How to Store Cut or Peeled Onions
Once you’ve cut into them, things change. Peeled garlic or chopped onions need to be refrigerated. Place them in airtight containers or resealable bags and use within 5 to 7 days.
For even longer storage, you can freeze them. Just spread the pieces on a tray to freeze individually, then transfer to freezer bags. Frozen onions and garlic lose some crunch but keep their flavor perfect for cooking.
Common Mistakes
- Keeping them in plastic produce bags those trap moisture.
- Storing near potatoes both release gases and moisture that make the other spoil.
- Leaving them in direct sunlight this causes sprouting.
- Ignoring humidity moisture is the fastest way to make them rot.
Conclusion
Storing onions and garlic properly is easier than it seems. Keep them cool, dry, and well-ventilated, and you’ll extend their freshness for months.
Skip the fridge for whole bulbs, check them regularly, and use breathable bags or baskets. A few small tweaks can save you money and keep your kitchen stocked with perfect onions and garlic all year long.
FAQs
When should I refrigerate onions or garlic?
Only after they’ve been peeled, chopped, or minced. Whole bulbs do best in a cool, dry spot outside the fridge.
What’s the best container for storing onions and garlic?
Use mesh bags, paper bags, or open baskets that let air circulate. Avoid sealed plastic containers.
Why shouldn’t I store onions and garlic together?
Onions release moisture and gases that make garlic spoil faster. Keep them in separate baskets.
How can I tell if onions or garlic have gone bad?
If they feel soft, slimy, or have a sour smell, it’s time to toss them. Sprouting is also a sign they’re past their prime.
Can I freeze onions and garlic?
Yes, both can be frozen after chopping or mincing. Store in airtight containers or freezer bags for up to 3 months.
