Onions and garlic show up in everything from quick weeknight sauces to slow roasted comfort food, which is why it is so annoying when they spoil before you can use them. The main problem is usually storage, especially when bulbs sit in places that trap moisture. A recent report citing Express notes that many people default to the refrigerator, even though the cold and humidity can speed up soft spots, mold, and sprouting. Stored the right way, these staples can stay usable far longer, which also helps cut down on food waste.
The key is to think about what onions and garlic hate most, and that is damp, still air. Bulbs naturally contain water, and extra humidity encourages breakdown and funky odors. Plastic bags and sealed containers are a common mistake because they hold moisture close to the skins. Even a fridge drawer can be too wet, especially when it is packed with produce that releases moisture over time.
That is where a simple paper bag comes in, because paper breathes and helps moisture escape instead of collecting. A bag also blocks light, which matters because light can trigger sprouting and change the flavor. The method making the rounds is straightforward, cheap, and uses supplies most kitchens already have. Express described it as a low effort fix that relies on airflow instead of fancy storage gear.
To do it, grab a clean paper bag and add ventilation. The simplest approach is to snip a few small holes near the bottom so air can circulate around the bulbs. If you have a hole punch, it is even easier to make neat openings without tearing the bag. As one Express piece put it, “It’s a unique way of storing onions and garlic,” and the idea is that those holes keep the environment dry rather than stuffy.
Next, place your onions and garlic inside the bag without overfilling it, since crowding limits airflow. Fold the top over loosely so it is closed but not airtight. Then store it in a dark, dry spot like a pantry, cabinet, or kitchen drawer that is away from heat and steam. If the bag ends up near the stove or dishwasher, the warm moisture in the air can undo the whole benefit.
Light is the other enemy worth taking seriously. Direct sunlight or a bright countertop can encourage sprouting, and once sprouting starts, the texture and taste can change fast. The report citing Express also warns that sprouting can make bulbs taste bitter, which is the last thing you want when you are building flavor at the start of a dish. A darker storage spot keeps the bulbs calmer, drier, and more stable.
Some versions of the trick get a little more specific about bag prep, especially if you buy onions in bulk. Cook’n contributor Camille Hoffmann recommends folding the bag before punching holes so you can create airflow faster, and she writes, “Take a brown paper bag and fold it in half, then in half again (lengthwise).” The point is not perfection, it is simply creating enough ventilation that moisture does not linger. If you do not have time for careful folding, a few quick holes made with scissors still move you in the right direction.
Where you place the bag matters almost as much as the bag itself. You want a spot that stays dry and relatively cool, not a humid corner by a sink or a warm shelf above an oven. Try to keep the bag away from places where condensation forms, like next to chilled drinks or a drafty window. If you notice bulbs going soft, check whether the storage area is picking up steam from cooking, because that invisible humidity can build up over time.
This storage approach also lines up with broader food waste guidance from organizations that focus on keeping staples fresher longer. Stop Food Waste offers simple advice that matches the same logic, saying, “Keep onions and garlic in a basket or paper bag where air can circulate.” The common theme is airflow plus darkness, which reduces moisture problems and helps bulbs stay firm. It is a small change, but it can make the difference between using what you bought and tossing it out.
Once you start storing bulbs this way, it helps to do quick checks before you cook. Feel for soft spots, look for damp skins, and remove any bulb that is already turning so it does not affect the rest. If you cut into an onion or garlic head and notice a section that is going bad, using the good part right away can still save it. The paper bag trick is not magic, but it gives onions and garlic a better environment so they are less likely to fail early.
Onions and garlic are both alliums, a plant group known for their strong aroma and deep savory flavor. When you cut them, their cells break and release sulfur based compounds that create that familiar bite, and those compounds are also part of why they can smell so intense when stored poorly. The outer skins act like a protective layer, so keeping them dry helps them stay intact longer. That is also why excess moisture can be such a problem, since it breaks down those layers and invites mold.
It is also worth remembering that storage needs shift once you have peeled or cut a bulb. Whole onions and whole garlic heads do best in dry, dark airflow, but once they are cut, they generally need a sealed container to prevent them from drying out and stinking up everything around them. The paper bag trick is meant for whole bulbs, not chopped leftovers. If you keep that distinction clear, you can get the best of both worlds without wasting food.
Have you tried the paper bag method or do you have another reliable way to keep onions and garlic from spoiling too soon, share your go to approach in the comments.
