We’ve all been there. Reaching for that seemingly sturdy potato only to find it’s sprouted a dozen eyes. Or worse, discovering a mushy onion at the bottom of the bin. Or when you open your pantry and are greeted with a funky smell. These humble pantry staples are the backbone of countless recipes, but their shelf life can be surprisingly delicate. The key to making them last is understanding a bit of food science. Learning how to store potatoes and onions properly can reduce food waste and save money. It’s also important to know how to store them properly. Often, that means keeping them separate.
The Storage Sweet Spot: Cool, Dark, and Well-Ventilated
For garlic, onions, shallots, and potatoes, the ideal storage environment is remarkably similar: a cool, dark, and well-ventilated space. Think a pantry, a cellar, or even a breathable basket on your counter. As long as it’s away from direct sunlight or heat sources like your oven.
- Cool (but not cold): Temperatures between 45-55°F (7-13°C) are generally ideal. Too warm, and they’ll sprout or spoil faster. Too cold (like the refrigerator), and you’ll run into other issues (more on that below).
- Dark: Light can promote sprouting and greening in potatoes, which indicates the formation of solanine, a bitter compound. Look for a dark place to store both garlic and onions.
- Well-Ventilated: A Dry place that promotes air circulation is crucial to prevent moisture buildup. Excess moisture can lead to mold and rot. Avoid storing them in plastic bags or airtight containers. Mesh bags, open baskets, or even paper bags with holes punched in them are excellent choices.
The Science of Separation: Why These Staples Don’t Play Nice
Now, here’s where the food science comes in. One important thing to remember when thinking about how you should store your potatoes and onions is ethylene gas.
Ethylene is a natural plant hormone, a colorless and odorless gas produced by many fruits and vegetables as they ripen. It acts as a signaling molecule, accelerating the ripening and senescence (aging) process in surrounding produce.
Onions and Shallots are ethylene Producers. Some research indicates onions produce relatively low levels of ethylene compared to fruits like apples or bananas. But they do produce enough to influence other produce. The primary issue with storing onions and shallots (which are members of the Allium family, like garlic) near potatoes is not necessarily their ethylene production, but rather their moisture content. Onions and shallots, when stored, release moisture. This moisture creates a humid environment that can encourage sprouting and spoilage in potatoes.
Potatoes are quite sensitive to ethylene gas. When exposed to ethylene from ripening produce, they will sprout much more quickly. Sprouting depletes the potato’s nutrients and can make it soft and less palatable. Furthermore, potatoes themselves release moisture, which, when combined with the moisture from onions, creates a breeding ground for mold and bacteria, shortening the shelf life of both. The cooler temperatures of a refrigerator also cause potato starches to convert to sugars, leading to a gritty texture and an overly sweet flavor when cooked.
Garlic: Less Susceptible, Still Benefits from Airflow: Garlic (also an Allium) is generally less sensitive to ethylene gas than potatoes, and some sources even suggest it can be stored with onions without significant spoilage. However, like onions, garlic thrives in a dry, well-ventilated environment. Its papery skin helps protect it, but excessive moisture can still lead to mold.
The Golden Rules for Storage:
- Potatoes: Solitary and Serene. Store potatoes in a cool, dark, and well-ventilated place, away from onions, garlic, and any ethylene-producing fruits (like apples or bananas). A mesh bag or open basket in a dark pantry or cupboard is ideal.
- Onions and Shallots: Breezy and Bright. Store whole, unpeeled onions and shallots in a cool, dry, well-ventilated spot. A mesh bag, wire basket, or even strung up in a braid can work well. Avoid the refrigerator, as the cold can cause them to soften and turn mushy, and their strong odor can be absorbed by other foods. Once cut, wrap tightly and refrigerate for up to a few days.
- Garlic: Airy and Accessible. Keep whole heads of garlic in a cool, dry, well-ventilated place. Like onions, avoid refrigeration, as it can encourage sprouting and a rubbery texture. Once cloves are separated or peeled, they can be stored in an airtight container in the refrigerator for a short period.
The challenge with storing Garlic, Onions, and Potatoes is that they all need the same conditions, but they also need to be stored separately. But now that you understand the subtle differences between then, you can be sure to sore them correctly. Now you can extend their freshness, minimize food waste, and ensure your pantry staples are always ready for your next dish. For More content like this, make sure you sign up for our newsletter!
Discover more from made to sustain
Subscribe to get the latest posts sent to your email.