How to Store Onions, Garlic, and Potatoes So They Last for Weeks

These three staples last surprisingly long when stored right and go bad surprisingly fast when stored wrong. The key rule: keep them cool, dry, and dark, but never in the fridge (except cut onions). Whole onions and garlic need air circulation — a mesh bag, open basket, or paper bag with holes. A sealed plastic bag traps moisture and accelerates rot.

Never store potatoes and onions together — onions release gases that cause potatoes to sprout faster. Potatoes need darkness; light turns them green and produces solanine, which is mildly toxic. A cool pantry, closet, or cabinet works perfectly. Garlic is the easiest: a countertop basket in a dry spot and it lasts weeks. Once you cut any of these, wrap tightly and move to the fridge where they will keep for a few more days.