Picture this: you’re ready to whip up a classic Australian dinner—maybe a hearty stew or a sizzling stir-fry—and you reach for your trusty onions and garlic, only to discover they’ve turned into a sad, mushy mess in the fridge.
Sound familiar? You’re not alone. Many of us, out of habit, pop our onions and garlic straight into the fridge after a grocery run, thinking we’re doing the right thing.
But as it turns out, this well-meaning instinct could be sabotaging your kitchen staples.
Why the fridge is the enemy of onions and garlic
It seems logical, doesn’t it? The fridge keeps things fresh, so why not your onions and garlic?
The problem is, these two pantry heroes don’t play well with cold and moisture.
When onions are exposed to the chilly, damp environment of your fridge, their starches convert to sugars, making them soft, mushy and prone to rotting.
Garlic, on the other hand, starts to sprout, losing its natural sweetness and developing a bitter edge that can ruin your next meal.
Amy Myrdal Miller, a nutrition expert from Fruitsandveggies.org, explains that onions and garlic are already ‘cured’ before they hit supermarket shelves.
This process removes surface moisture, making them ready for storage in your home—but not in the fridge. Instead, they need a cool, dark and, most importantly, dry environment to thrive.
The perfect home for your alliums
So, where should you stash your onions and garlic? The answer is simple: a cupboard, drawer or any spot that’s cool, dry and shielded from sunlight or heat.
Think of a pantry shelf away from the oven or a kitchen drawer that doesn’t get too warm.
If you’re short on space, even a basket on the benchtop will do—just make sure it’s not in direct sunlight or near the stove.
But there’s more to it than just location. The way you store them matters, too.
Ditch the plastic bags or netting they often come in, as these can trap moisture and speed up spoilage. Instead, opt for a paper bag or a breathable basket to allow air circulation.
This simple switch can extend the life of your onions and garlic from a couple of weeks to a whopping two to five months!
Beware the fruit bowl and potato drawer
It’s tempting to keep all your produce together, but onions and garlic are best kept away from fruit—especially apples, bananas and pears.
These fruits release ethylene gas, a natural ripening agent that can cause your onions and garlic to sprout or spoil prematurely.
The same goes for potatoes. While they might be best mates in a recipe, storing them together can lead to unwanted flavour mingling and faster spoilage for both.
The bottom line
By breaking the fridge habit and giving your onions and garlic the right home, you’ll save money, reduce food waste and always have the essential building blocks for your favourite recipes on hand. It’s a small change that makes a big difference in the kitchen.
Have you been storing your onions and garlic in the fridge? Or do you have a tried-and-true method for keeping them fresh? Share your tips and stories in the comments below—we’d love to hear from you!
Also read: Preserve your fresh produce with these easy storage tricks
