6 Ways to Keep Shallots and Garlic Long, Not Moldy, Not Sprouting

Shallots and garlic are important raw materials that many homes have always attached to the kitchen, but many people often find trouble buying before they start to mold, spoil, or sprout until they have to be discarded before use.

In fact, proper preservation can help prolong the life of shallots and garlic for weeks to months, with good quality and taste.

1. Store in a dry and ventilated place

Moisture is a major cause of mold and spoilage.

Shallots and garlic should be stored in dry, cold and ventilated areas such as kitchen shelves or non-damp food pantry.

Avoid areas near the sink or spots where there is steam from the cooking.

2.Use a weave basket, mesh bag or container with ventilation hole

Vented containers reduce moisture accumulation.

Suitable for storing shallots and garlic, including

• Weave basket

• Mesh bag

• Sheer plastic basket

• Vented container

The better the air circulates, the lower the likelihood of mold and spoilage.

3. Avoid storing in sealed plastic bags

Despite the convenience of plastic bags, it is the reason why moisture accumulates easily.

When the air cannot be drained, the moisture inside the bag increases, resulting in shallots and garlic mold faster.

If purchased as a bag, it should be removed from the plastic bag and stored in a more breathable container.

4. Do not collect near potatoes

Potatoes can release moisture and gases that stimulate the plant's natural germination process.

Placing shallots or garlic near potatoes can cause faster budding, and reduce shelf life.

The two raw materials should be separated.

5. Avoid sun and heat

Sunlight and high temperatures can accelerate water loss within onions and garlic, as well as encourage budding.

It should be stored in shade, normal room temperature and avoid direct sun exposure.

6. If shelled, should be stored in the refrigerator.

Unpeeled shallots and garlic do not need to be refrigerated.

But if peeled or chopped, prepared, it should be stored in a sealed container and refrigerated.

To help reduce microbial contamination, and should be used up within days for the best quality.

Summary

Keeping shallots and garlic for a long time, not moldy and not sprouting, can easily remember only 3 words.

✅. Dry.

✅. Dark.

✅. Airy.

Simply avoiding moisture, heat, and storage in a closed container will prolong shelf life, reduce food loss, and save household expenses.

Educational medical and nutrition infographics, not intended as a substitute for advice from doctors, dietitians or health professionals.

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