How to Store Onions & Garlic Long-Term
Store onions and garlic long-term by curing them first (drying the skins for a couple of weeks), then keeping them somewhere cool, dark, dry and airy, not the fridge, and not in sealed bags. Cured well, they keep for months. For longer storage, dehydrate them into flakes or powder.
Onions and garlic are among the longest-keeping vegetables, if you store them right. Get the conditions wrong and they sprout or rot in weeks; get them right and they last for months.
Step one: cure them
Freshly harvested onions and garlic need curing, drying the skins and necks for about 1 to 2 weeks in a warm, airy, shaded spot. Curing seals the bulb and dramatically extends storage. Shop-bought bulbs are usually already cured.
Step two: the right conditions
| Do | Avoid |
|---|---|
| Cool, dark, dry | Warm or humid spots |
| Good air circulation (mesh/basket) | Sealed plastic bags |
| Room temperature | The fridge (moisture) |
| Keep onions and garlic separate | Storing near potatoes |
Preserve them further
For truly long-term storage, dehydrate onions and garlic into flakes or powder, home-made versions are intensely aromatic. See how to dehydrate onions and garlic, using the best dehydrators and a spice grinder for powder.
The takeaway
Cure first, then store cool, dark, dry and airy, never the fridge or a sealed bag, and onions and garlic keep for months. Dry them for the long haul. See more staple storage in how to store flour and rice.
Frequently asked questions
How do you store onions and garlic so they last?
Cure them first (dry the skins for 1 to 2 weeks), then store somewhere cool, dark, dry and well-ventilated, like a mesh bag or basket in a pantry. Avoid the fridge and sealed plastic.
Should onions and garlic be refrigerated?
No, whole cured onions and garlic keep best at cool room temperature with air circulation. The fridge adds moisture that causes sprouting and mold; refrigerate only cut onions, briefly.
How do I preserve onions and garlic longer?
Dehydrate them into flakes or powder for shelf-stable, long-term storage, home-dried onion and garlic powder is far more aromatic than shop versions.