Store Onions, Garlic & Shallots

How to Store Onions, Garlic, & Shallots To Keep Them Fresh For Months

Ingredients:

onions, garlic, and/or shallots–make sure they are firm and blemish free. If you buy in bulk and find one that has rotten spots or a soft texture, cut off the bad part and use it right away; or toss it so it doesn’t contaminate the others.
brown paper lunch bags
hole punch
marker
paper clips

Directions:

Fold flattened paper bag lengthwise and punch holes along one long edge, approx. 1″ apart, punching through multiple layers at one time. Flip bag over and punch along opposite side. Open bag, insert onions, garlic or shallots; fill the bag up to half full. Fold top of bag over 2-3 times, label the top with a marker, and use a paper clip to hold the top in place. Store filled bags in cool, dark place, so that air can circulate between the bags.

This punched paper bag method should extend the life of onions, garlic, and shallots in most situations. However, their specific life may vary depending on the temperature, humidity, and light conditions where the bags are stored.

TEMPERATURE: These will last the longest in a dark, cool (but not cold), dry storage area. I’ve successfully kept them in my 65-70ish degree kitchen drawer for up to 3 months. A cool, dark basement is a good choice, if you happen to have one. Onions should not be stored for an extended time in the refrigerator because the cold temperature will soften their texture; plus, onions will impart their flavor on surrounding produce.

NO PLASTIC BAGS: Don’t ever store onions in plastic bags. That will accelerate sprouting and spoilage because of the lack of air circulation.

NO POTATOES NEARBY: Potatoes and onions should not be stored together. They give off gases that will accelerate spoilage of each other.