It’s always frustrating when you do a big food shop only to find that your vegetables such as potatoes, onions and garlic are starting to taste strange, go mushy or even rot within a few days
Many of us might think the fridge is the best place to keep our veggies crisp, but it turns out that’s not the case for certain types.
There’s nothing more frustrating than buying fresh produce like potatoes, onions and garlic, only to find them tasting odd, turning mushy, or starting to rot in just a few days. According to the food-saving app Too Good to Go, Brits chuck out over 30 million pieces of fruit and veg every week, yet if stored correctly, potatoes and allium vegetables such as onions and garlic could last up to six months.
Food expert Cynthia Ryan, founder of ‘Simply By Cynthia’, has revealed that many of us have been storing these items all wrong, advising against keeping them in the chilly confines of a fridge.
She explained: “Take heart. You’re not alone. I did it wrong for years, storing potatoes in the refrigerator is ‘no bueno’. Same for onions and garlic.”
Cynthia recommends keeping potatoes, along with garlic and onions, in a dark, well-ventilated spot in the kitchen at a moderate “cool-ish” temperature. She further advised: “Never, ever store raw potatoes in the refrigerator. The colder temperatures in the fridge convert the starch to sugar, and alter the taste and texture.”
Storing onions and garlic in the fridge is a big no-no, as the chilly and humid conditions can turn them mushy or mouldy from absorbing too much moisture. But there’s an even more crucial rule when it comes to keeping potatoes, onions, and garlic at their best: never store them together.
Cynthia warns: “Here’s the important part: Don’t store your ‘storage’ onions next to or with potatoes. The potatoes give off moisture and gases which will cause the onions to spoil faster.
“I know this because I’ve done it. Those onions went into the compost pile. Nowadays, in my utility closet, I separate the two.” These veggies emit ethylene gas, which can accelerate spoilage and sprouting if they’re stored in close quarters, reports the Express. They also have high moisture content, so keeping them together can create an overly humid environment, leading to faster decay.
The ideal storage solution for potatoes, onions, and garlic is to place them in a dry, airy space using brown paper bags or mesh bags, ensuring they are kept apart in a cupboard or drawer. However, Cynthia swears by BluApple refill packets that absorb ethylene gas, allowing you to store these vegetables together without worry.
Cynthia shared a handy tip for keeping your spuds fresh, saying: “Those absorb and trap the ripening gases. A foot or two between onion and potato bags, in a well-ventilated closet or other area, is sufficient to allow moisture from the potatoes to dissipate.”
According to her, potatoes, onions, and garlic can last “months” with this storage method, while the official guide on Stop Food Waste suggests they’ll keep for three to six months. Cynthia also mentioned: “I hope this helps you to maximize your purchase of potatoes, onions and garlic – and enables you to better enjoy these tasty and nutritious vegetables all year round.”
