Storing Onions and Garlic Together (Storage Guide)

Yes, whole, cured onions and garlic can share the same cool, dark, dry pantry area. Store them in separate, open or mesh containers so air can move around each bulb and moisture does not build up. Check them weekly, remove any that soften or mold, and refrigerate cut or peeled portions promptly.

A shared shelf can work; a shared container often does not. If bulbs stay damp or pressed together, spoilage can be easy to miss. I recommend choosing one suitable pantry spot, then giving onions and garlic their own breathable baskets or mesh bags. That small change makes it easier to check each type and keep air moving.

Choose a Cool, Dry Storage Location

A good storage location is dark, dry, and well ventilated, with a steady temperature and no nearby heat or moisture. Onions keep best around 45–55°F (7–13°C), while whole garlic can be kept cool at typical pantry temperatures. Since their ideal temperatures differ, choose the coolest suitable pantry area you have.

For onions, 45–55°F is a useful target, not a guarantee of a particular storage life. Whole garlic is comfortable in a cool, dark pantry; around 60–65°F (16–18°C) is suitable for household short-term storage. A shared area may not meet both targets exactly, so focus on a stable, dry spot and keep the bulbs separated.

Avoid placing the containers beside a sink, dishwasher, oven, or sunny window. Warmth and damp air can shorten storage life. Also keep bulbs away from damp walls and floors; a dry shelf or cupboard is usually a better choice.

If your pantry runs around 60–65°F, it can suit garlic, though onions may keep longer in a cooler spot. If you have a consistently cool, dry cupboard closer to the onion range, you can store both there, while checking the garlic often. Do not move bulbs into a cold, damp area just to chase a temperature number.

A practical location check

• Is the spot dark most of the time?
• Does it stay dry, away from splashes and steam?
• Is it away from direct sun and cooking heat?
• Can air reach the stored bulbs?
• Can you inspect the bulbs without unpacking the whole shelf?

I have found that a simple weekly check is more useful than trying to control a pantry to an exact degree. If the area feels warm, damp, or stuffy, move the containers to a drier, cooler place. Keep the storage spot easy to reach so you remember to inspect it.

Separate and Arrange Onions and Garlic

Separate storage means keeping onions and garlic in different breathable containers, even when they sit on the same shelf. Mesh bags, baskets, or ventilated bins allow air to circulate. This reduces trapped moisture and makes it easier to spot a bulb that is starting to spoil.

Choose whole bulbs that are dry, firm, and intact. Do not store bulbs that are wet, bruised, soft, or moldy with healthy ones. A damaged bulb may deteriorate sooner, and keeping it in the same container can make problems harder to notice.

Do not seal whole onions or garlic in airtight plastic. A closed bag or lidded, unventilated bin can trap moisture. Instead, use open baskets or mesh bags, and avoid packing bulbs tightly. Leave room around each container for air to move.

A common concern is whether onions and garlic can affect each other just by being nearby. For whole bulbs, the more practical concern is moisture and airflow, not the shared shelf itself. Separate containers help you avoid crowding and make it easier to remove a spoiled bulb before it affects the rest.

A simple setup

• Put onions in one mesh bag or open basket.
• Put garlic in a second container.
• Keep both containers on a dry shelf, away from heat, sunlight, and damp walls.
• Arrange them so you can see and reach the bulbs.
• Do not wash whole bulbs before storage; keep their skins dry.

In my own pantry setup, I place the onion basket beside the garlic basket rather than stacking one on the other. That makes it easier to check both without disturbing the other bulbs. It is a practical arrangement, not a special storage rule; the key is separate, breathable containers in a dry location.

Inspect, Refrigerate Cut Portions, and Handle Safely

Regular inspection means checking stored bulbs for soft spots, mold, dampness, or sprouting and removing any that are deteriorating. Whole bulbs belong in a dry, ventilated pantry. Once an onion or garlic bulb is cut or peeled, refrigerate the unused portion in a covered food-safe container at 40°F (4°C) or below.

Check the containers about once a week. Feel for soft spots and look for visible mold, wet patches, or unusual decay. Remove a damaged bulb rather than leaving it among sound bulbs. Sprouting may occur during storage; discard bulbs that are also soft, moldy, or otherwise deteriorated.

Do not refrigerate intact, whole bulbs just because the pantry is not perfectly cool. A refrigerator is cold but can be humid, and it is not the standard storage place for whole onions and garlic. Keep whole bulbs dry and ventilated in the pantry; use refrigeration for cut or peeled portions.

After cutting or peeling, put the unused portion in a covered food-safe container and refrigerate it promptly at 40°F (4°C) or below. Keep it separate from raw meat and from ready-to-eat foods that could be contaminated by raw meat. Use the portion promptly; do not leave it at room temperature.

Important garlic-in-oil safety: Never store raw garlic submerged in oil at room temperature. Oil creates a low-oxygen setting where Clostridium botulinum can produce a dangerous toxin. Refrigerate homemade garlic-in-oil promptly and use it within 4 days, or freeze it. Do not rely on smell or appearance to tell whether it is safe.

Weekly inspection steps

• Look over each bulb before returning it to the container.
• Remove soft, moldy, wet, or badly damaged bulbs.
• Check that the bags or baskets remain dry and open to airflow.
• Move the containers if the shelf has become damp or warm.
• Refrigerate cut or peeled portions promptly in covered containers.

Storage life varies with onion or garlic type, how well the bulbs were cured, and the conditions in your home. As a practical guide, onions may last weeks to a few months, while properly cured garlic may last months. Treat those ranges as estimates, not promises, and let the condition of each bulb guide you.

Keep Stored Alliums Ready for Cooking and Serving

A useful storage routine keeps whole bulbs dry in the pantry and moves only cut or peeled portions to the refrigerator. “Alliums” is the plant family that includes onions and garlic. Keeping a small amount of each accessible, while leaving the rest in its own breathable container, helps you use older bulbs first and spot changes early.

When you bring home onions and garlic, sort them before storage. Keep the firm, dry, intact bulbs for the pantry. Set aside any bruised, wet, moldy, or soft ones; do not mix them into the stored supply. If a bulb is already cut or peeled, refrigerate the portion rather than putting it back with whole bulbs.

Use older pantry bulbs first, but check them before cooking. If one has become soft or moldy, remove it. If a bulb is firm and dry but has begun to sprout, check it closely and discard it if it is also deteriorated. A sprout alone is a sign to inspect, not a reason to ignore the bulb’s condition.

Example pantry arrangements

• One cool, dry cupboard: Keep two mesh bags or baskets side by side. Check both weekly.
• A warmer pantry: Keep garlic there if it stays cool, dark, dry, and ventilated; find a cooler dry spot for onions if available.
• A damp cupboard: Do not use it for either bulb. Choose a drier shelf, even if it is a little farther away.
• A small kitchen: Use separate open containers on one shelf, not a sealed bag or crowded drawer.

For a small household, a modest amount in each container can make inspection easier. For a larger supply, split bulbs between containers rather than packing one full. Whatever the amount, keep the containers dry and accessible, then adjust the location if bulbs repeatedly soften or mold before you can use them.

Frequently asked questions

Can onions and garlic be stored together?
Yes. Keep them in the same cool, dry pantry area but in separate, open or mesh containers.

Should onions and garlic be in the same bag?
No. Use separate breathable bags or baskets so air can circulate and you can inspect each type.

What temperature is best for storing onions?
A target of 45–55°F (7–13°C) is useful for whole onions. Keep them dry and ventilated.

What temperature is suitable for whole garlic?
Whole garlic can be stored in a cool, dark, dry pantry. Around 60–65°F (16–18°C) is suitable for household short-term storage.

Can I store whole onions and garlic in the refrigerator?
A dry, ventilated pantry is the usual choice for whole bulbs. Refrigerate cut or peeled portions instead.

Can I store onions or garlic in a sealed plastic bag?
No. Sealed plastic can trap moisture and restrict airflow. Use a mesh bag, open basket, or ventilated bin.

How often should I check stored bulbs?
Check them about once a week. Remove bulbs that are soft, moldy, wet, or badly damaged.

How long do whole onions and garlic last?
It varies with the type, curing, and storage conditions. Onions may last weeks to a few months, while cured garlic may last months.

How should I store cut onions or peeled garlic?
Refrigerate promptly at 40°F (4°C) or below in a covered food-safe container. Keep it away from raw meat and use it promptly.

Can raw garlic sit in oil on the counter?
No. Refrigerate homemade garlic-in-oil promptly and use it within 4 days, or freeze it, because room-temperature storage can allow botulinum toxin to form.

(This article was written by one of our staff writers, Daniel M. Whitaker. Visit our Meet the Team page.)