We all buy onions and garlic in bulk because they form the base of almost every recipe.
We all buy onions and garlic in bulk because they form the base of almost every recipe. But if stored incorrectly, garlic starts sprouting green shoots, and onions turn mushy, moldy, and ruin everything else in the pantry.
1. Keep Them Cool, Dark, and Dry
Onions and garlic thrive in environments similar to a root cellar. The ideal spot is a dark cupboard or a pantry away from the stove or oven. Sunlight causes them to sprout, and heat causes them to dry out and rot.
2. Ensure Maximum Airflow (No Plastic Bags!)
Never leave them in the plastic grocery bags you bought them in. Plastic traps moisture, which guarantees mold. Store them in a wire mesh basket or a perforated paper bag. They need to breathe.
3. Keep Them Away from Potatoes
This is the most common kitchen mistake! Potatoes release high amounts of moisture and ethylene gas, which will cause your onions to rot and sprout rapidly. Keep them in completely separate cupboards.
4. The Paper Bag Hack for Cut Onions
If you have chopped half an onion and want to save the rest, wrap it tightly in aluminum foil, or put it in an airtight glass container, and use it within 3 days.
