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Thread: How to Store Onions, Garlic, & Shallots

  1. #1
    Veteran Member wr7476's Avatar
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    20th December 2011
    Taos, NM

    Default How to Store Onions, Garlic, & Shallots

    Monica Matheny
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    For years I've stored onions, garlic and shallots in plastic bins in a kitchen drawer.
    That works fine if I use everything up right away, but honestly that doesn't happen very often. Instead, I stock up on onions, garlic or shallots for use in specific recipes, and some of them end up hanging around in the drawer for awhile. Here's how some of them look after 2 or 3 months; rotten, moldy, or sprouting.....wasted:
    “It's easier to fool people than to convince them that they have been fooled.”
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  2. #2
    Moderator Julieanne's Avatar
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    18th April 2011
    Roleystone, Western Australia

    Default Re: How to Store Onions, Garlic, & Shallots

    Good idea. I have one large drawer in my kitchen which is made of wooden slats - perfect for onions and potatoes. Garlic and shallots I keep in a wicker basket on the counter. Same principle of ventilation.

    Garlic tends to sprout around autumn in Oz, so I freeze whatever home-grown garlic I have left after planting. Bonus - the skin slips off easily when it is thawed.

  3. #3
    Administrator Islander's Avatar
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    16th September 2007
    Maine, USA. The way life should be.

    Default Re: How to Store Onions, Garlic, & Shallots

    I store all of those in stackable latticed plastic bins down cellar. My cellar is 50Ëš and slightly damp year-round. Onions and potatoes keep about 8-9 months; garlic keeps for a year in those conditions. Breathable bags are a good idea for those who don't have a cool basement.
    ➤ Happiness is the frosting on the cake of contentment.

  4. #4
    Veteran Member mellowsong's Avatar
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    24th September 2007
    South Carolina

    Default Re: How to Store Onions, Garlic, & Shallots

    I'm going to have to try this. I keep my onions in a wicker basket, lined with cloth and covered by another cloth and they last much longer this way, but not long enough. On the rare occasions I've been able to get fresh quantities of garlic, they've always sprouted before I could use them.

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