The Best Way to Store Garlic and Onions (and Make Sure They Don't Sprout)

They are essential ingredients in so many dishes, adding depth and flavor. But sometimes when you reach for a clove or two of garlic or an onion, you may find they have sprouted or spoiled. What's the best way to store onions and garlic so they don't sprout? Storing these alliums correctly really makes a difference. With proper storage, they will stay flavorful for months, but store them incorrectly and they can quickly sprout, soften, or spoil, throwing off your cooking plans. We spoke to a chef and a farmer to learn how to keep garlic and onions flavorful for months, as well as the storage methods to avoid.

Why Onions and Garlic Sprout

Garlic (Allium sativum) and onions (Allium cepa) belong to the Allium family, which also includes shallots, leeks, and chives. While onions come in many varieties, such as yellow, white, red, and sweet, garlic is most commonly found in two distinct varieties: softneck and hardneck.

Sprouting is completely natural for both garlic and onions. It’s their way of beginning a new growth cycle. When the bulbs are exposed to warm temperatures, moisture, or light, it “wakes” them up, causing them to grow green shoots.  

Can You Eat Sprouted Garlic and Onions?

Yes, you can, but “while sprouted garlic and onions are safe to eat, their flavors will be more bitter and unpleasant,” says Ann Ziata, chef-instructor at the Institute of Culinary Education’s New York City campus. Her recommendation is always to cut around and discard the sprouted parts. (And do not eat them if they show signs of spoilage.)

Can You Store Garlic And Onions Together?

Yes, garlic, onions, and other alliums, like shallots, can all be stored together, according to Ziata.

What Is The Best Way To Store Garlic And Onions to Prevent Sprouting?

Cured garlic and onions, the ones with the papery skin that you buy from the supermarket, should be stored at room temperature in a dark, dry place with access to ventilation. "For me, this is on a metal shelving unit in the basement, with a dehumidifier running occasionally," says Liz Georgian of Connecticut Urban Farm. "I leave space between each head of garlic or onion to give them ample air flow and prevent the spread of mold if they do spoil."

If you don't have basement space, you can store them in a basket or mesh bag, anything not air-tight, to keep them from trapping moisture and sprouting early. A dark pantry, for instance, works well. It's important to keep them away from sunlight or heat sources like the stove, which will encourage them to sprout or spoil faster. 

Leave the papery skin in place, Georgian advises, as garlic and onions last much longer when they have that natural coating.

Don't Miss

How to Cut an Onion Without Crying

The Right Way to Store Scallions to Make Them Last Longer, According to Experts

Fresh Onions Need To Be Cured Before Storing

If you've bought your garlic or onions fresh from a farmers market or harvested them from your garden and you're not planning on consuming them right away, curing them properly will ensure they last for months, and, in the case of garlic, even provide cloves for replanting next season.

Curing basically means the garlic and onions have gone through a drying process for several weeks. The exact time it will take for garlic and onions to cure fully will depend on your climate, but garlic and onions are fully cured when the skin is fully dry and the stems are stiff."During curing, it's important to leave the stems and roots intact and not wash the onions or garlic. This means there will be some dirt, but that can be carefully brushed off once the garlic and onions are fully cured," Georgian says.

Once cured, you can trim the stems, brush away any dirt, and tidy the roots; however, Georgian advises not to entirely remove the stem or roots, as this could impact storage.

Why You Need to Store Onions and Garlic Away From Other Produce

While it can be tempting to stash all your produce together on a shelf, resist that urge.

Garlic, onions, and other alliums should be kept away from potatoes, apples, bananas, melons, and ginger, advises Ziata. Garlic and onions will not be adversely impacted by these foods, but the other foods will be affected by garlic and onions, which produce ethylene, causing them to spoil more rapidly. Additionally, they may start to absorb the flavors of the garlic and onions, according to Ziata.

Can You Store Garlic and Onions In the Refrigerator? 

If you want to avoid them sprouting or spoiling, the refrigerator is not a good place for whole, unpeeled garlic or onions. The cold and humidity are not optimal.

However, peeled garlic and onions should be stored in the fridge. Place them in an airtight container in the refrigerator, where they will last for up to one week, according to Ziata. "If you have more than you can use within a week, make your own garlic or onion powder. Thinly slice and dehydrate in a low oven or dehydrator. Then, pulverize it into a powder in a food processor, she suggests.

Signs Garlic and Onions Have Gone Bad

Healthy garlic and onions are firm, dry, and free of blemishes. Anything mushy, soft, or slimy should be discarded. 

Even when you have stored them in a cool, dark place, Georgian advises checking on garlic and onions about once a week. "This way you can catch if any of the garlic or onions have sprouted, spoiled, or are getting soft, so you can use them up or compost them."