Garlic and onions are kitchen essentials, but most people accidentally store them in ways that make them sprout, soften, lose flavor, or spoil early. With the right storage method, you can keep them fresh much longer and maintain their full aroma and texture.

1. Skip the fridge

Refrigeration causes:

• Garlic to sprout and turn rubbery

• Onions to absorb moisture and odors

• Faster decay due to humidity

They should never be stored in cold, damp environments.

2. Choose a dry, dark, well-ventilated spot

The ideal location:

• Pantry or cupboard

• Away from sunlight

• With airflow to prevent moisture buildup

This mimics natural curing conditions and slows sprouting.

3. Avoid plastic bags

Plastic traps moisture and leads to mold. Instead, use:

• Mesh bags

• Paper bags

• Baskets

These allow air circulation and protect from light.

4. Store garlic and onions separately

Even though they cook well together, they don’t store well together.
Onions release moisture and gases that make garlic spoil faster, and garlic can alter onion flavor. Keep them apart for maximum freshness.

5. Keep them away from potatoes

Potatoes emit gases and moisture that trigger sprouting in both garlic and onions. Store potatoes in a different area of the kitchen.

6. Mind ethylene gas

Onions are sensitive to ethylene from fruits like:

• Apples

• Bananas

• Pears

Keep them separated to prevent premature spoilage.

7. Maintain proper temperature and humidity

Best range:

• 60–75°F (15–24°C)

• Humidity around 60–70%

Too much moisture causes rot, too little makes them dry out.

8. Know their shelf life

✅ Whole garlic bulbs: 3–5 months
✅ Individual cloves: ~10 days
✅ Whole onions: 1–2 months

Discard if you see mold, soft spots, or strong sprouting.

9. Beware of viral hacks

Some popular tricks are unsafe or ineffective:
❌ Garlic stored in oil (risk of dangerous bacterial growth)
❌ Freezing onions (texture becomes mushy)

Stick to proven methods for safety and flavor.

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The bottom line

Store garlic and onions:
✅ in a cool, dark, dry place
✅ with airflow
✅ in mesh or paper bags
✅ away from potatoes and ethylene-producing fruits
✅ and never in the fridge