Proper storage of onions and garlic is essential to maintain their flavor and prevent early spoilage.
Why Refrigeration Harms Onions and Garlic
Storing onions and garlic in the fridge leads to moisture buildup. This damp environment promotes starch-to-sugar conversion, causing them to spoil faster and encouraging sprouting.
Ideal Storage Conditions: Cool, Dark, and Dry
Amy Myrdal Miller from Fruits and Veggies advises keeping these bulbs in a cool, dark, and dry place, such as a cupboard or pantry. Such conditions slow down moisture accumulation and sprouting, helping preserve their quality.
Avoid Heat Sources and Direct Sunlight
Onions and garlic stored near heat sources or exposed to direct sunlight deteriorate quickly. Heat accelerates sprouting and softening, while sunlight can alter their flavor profiles over time.
Keep Away from Fruits and Potatoes
Placing onions and garlic close to fruits or potatoes is not recommended. Fruits release ethylene gas which can trigger early sprouting in onions and garlic, and potatoes can absorb moisture, leading to spoilage of both items.
Packaging Matters: Remove Plastic Wrap
Plastic packaging traps moisture, creating a humid atmosphere that speeds up decay. Using paper bags or baskets ensures better air circulation, reducing moisture buildup and extending shelf life.
Prolonged Freshness with Proper Storage
Following these tips can extend the shelf life of onions and garlic to two to five months. This helps reduce food waste and saves money by preventing premature spoilage.
Summary of Best Practices
- Store in cool, dark, dry spaces like pantries or cupboards
- Avoid refrigeration to prevent moisture and sprouting
- Keep away from heat and sunlight
- Separate from fruits and potatoes
- Remove plastic packaging; use paper or baskets for airflow
Implementing these simple methods safeguards your onions and garlic, ensuring optimal freshness and flavor for longer periods.