Store in the refrigerator (chiller compartment)

Storing garlic and onions in the refrigerator can be done effectively to keep whole bulbs fresh for a long time. However, if you want to save time and effort, you can peel the garlic and onions in advance and place them in airtight jars or containers, then store them in the refrigerator’s chiller compartment. In addition, you can mince the garlic beforehand, divide it into small portions, and keep them in the chiller. This method not only saves time but also helps preserve the flavor and quality of garlic for an extended period.

Store onions in mesh bags, paper bags, or baskets

Proper ventilation is essential to keep onions airy and dry. Do not use plastic bags or airtight containers to store onions, as they block air circulation and cause onions to rot or mold quickly.

Place the basket or bag of onions in a cool, dry, and well-ventilated area of the kitchen. Avoid storing onions in places with temperatures that are too low (below 10°C) or too high. Be sure to check the onions regularly and remove any bulbs that show signs of rotting, softness, or discoloration to prevent mold from spreading to others.

Onions are not difficult to store. For whole, unpeeled onions, you do not need to refrigerate or freeze them—simply keep them in a dry, cool, and well-ventilated place in the kitchen.

There are many ways to store garlic and onions

Using tea, salt, and baking soda

Another simple and effective way to store garlic is by using a mixture of green tea, baking soda, and salt. This mixture absorbs moisture inside the bag, keeping the garlic dry. In addition, tea and salt have antibacterial properties and help neutralize odors, preventing garlic from sprouting or spoiling.

First, after buying garlic, dry it in the sun for about 1 hour or leave it in a dry, airy place for 1–2 days to remove moisture and dry the outer skin.

Next, place the garlic in a plastic bag. Mix a small amount of salt, baking soda, and green tea to make about 40–50 grams of the mixture. Wrap this mixture in a paper towel and put it into the bag with the garlic. Use your hands or a vacuum sealer to remove as much air as possible, then tie the bag tightly. Store the bag in a dry, well-ventilated place away from direct sunlight.

With this method, garlic can be stored for up to a year without spoiling or sprouting.

Properly storing garlic in the freezer

After peeling, dried garlic should be finely minced and placed in an airtight bag. Spread the garlic into a thin layer and freeze it for about 3 hours. Then remove it and cut it into small squares. Alternatively, you can put minced garlic into ice cube trays, seal them tightly, and place them in the freezer.

Soaking garlic in oil

Peel each clove of garlic and place them in a glass jar or food container. Pour oil over the garlic until fully submerged, seal the lid tightly, and store it in the freezer. When needed, simply use a spoon to scoop out the garlic.

Long-term storage without spoilage

Using baking soda and ginger

Prepare 2 tablespoons of baking soda and 1 piece of ginger. Place them in a zip-lock bag and press out all the air before sealing it tightly. Baking soda absorbs moisture, while ginger has antibacterial properties, helping garlic last longer.

To enhance effectiveness, keep the bag of garlic in a cool, well-ventilated place away from direct light. Thanks to the combination of baking soda and ginger, you can keep garlic fresh and flavorful for a longer time without worrying about spoilage.

Drying garlic

Another effective way to preserve garlic is by drying it. Dried garlic loses moisture, takes up less space, and is easier to store in the kitchen. Moreover, when used in cooking, dried garlic reabsorbs water and produces a richer, more intense flavor for dishes.