As the cold months arrive, having a good supply of garlic and onions in your pantry can make every winter meal richer and more comforting. But by December, stored bulbs can start to dry out, sprout, or lose their flavor — unless they’ve been kept the right way. Here’s how to care for your garlic and onions so they stay fresh, strong, and ready to use all winter long.
1. Check Your Stored Bulbs
Before anything else, go through your stored garlic and onions carefully. Remove any that are soft, sprouting, or showing signs of mold. One bad bulb can spoil the rest if left unchecked.
Tip: Healthy bulbs should feel firm and dry with tight, papery skins and no green shoots.
2. Store Them Separately
Garlic and onions both release moisture and gases that can cause each other to spoil faster. Keep them in separate containers or baskets, ideally in a cool, dry, and dark place.
Best options:
- Mesh bags, paper bags, or wooden crates that allow air circulation.
- Avoid plastic bags — they trap moisture and lead to rot.
3. Ideal Storage Conditions
For long-lasting freshness, try to maintain:
- Temperature: Around 10–15°C (50–59°F)
- Humidity: Moderate — not too damp, not too dry
- Light: Minimal, as light encourages sprouting
A pantry, cellar, or unheated storage room works perfectly.
4. Extend Their Shelf Life Naturally
- For garlic: Peel and freeze whole cloves or blend them with olive oil to make a garlic paste (store in an airtight container in the freezer).
- For onions: Chop and freeze them raw, or sauté lightly before freezing for ready-to-use portions in soups or stews.
5. Use the Sprouted Ones Wisely
If a few garlic cloves or onions begin to sprout, they’re still safe to eat — but their flavor becomes milder. Use them first in cooked dishes where the taste blends well, like soups, roasted vegetables, or sauces.
6. Bonus Tip – Create a Winter Flavor Mix
You can also dehydrate sliced garlic and onions and grind them into a homemade seasoning powder. It’s a fantastic way to save flavor from bulbs that are starting to age.
With these simple steps, your garlic and onions will stay fresh, aromatic, and ready to brighten your December recipes — just like they were harvested yesterday!
