The Surprising Reason You Should Never Store Potatoes and Onions Together
Potatoes and onions are the hardworking heroes of the kitchen. They stay fresh for a long time and form the base of countless favorite meals. Most of us naturally toss them into the same bin or basket under the counter without a second thought. However, keeping these two neighbors together is actually a recipe for early spoilage.
The Best Way to Store Potatoes
To keep potatoes firm and sprout-free, they need a cool, dark, and dry environment. A pantry or a kitchen cabinet away from the oven is usually the best spot. You should keep them in a breathable container like a brown paper bag, a mesh sack, or a wicker basket.
Avoid plastic bags, as they trap moisture and cause the potatoes to rot. Whatever you do, keep them out of the refrigerator, as the cold temperatures can turn their starch into sugar and ruin the flavor.
The Best Way to Store Onions
Onions also love a cool, dry place with plenty of air circulation. They stay fresh longest when they are kept in a mesh bag or an open bin where air can move freely around them. Like potatoes, they should be kept out of the fridge unless they are already peeled or chopped.
However, onions are much more pungent and release moisture and gases that can affect the things around them.
Why They Should Stay Apart
The main reason you should never store potatoes and onions together is because onions emit ethylene gas as they ripen. When potatoes are exposed to this gas, it triggers them to sprout much faster than they normally would.
At the same time, potatoes have a high moisture content. This moisture can cause your onions to become soft, damp, and moldy. By keeping them in the same bin, you are essentially daring both vegetables to go bad before you can use them.
Does This Apply to All Varieties?
This rule applies to almost every common type of potato and onion you find at the grocery store. Whether you have Russets, red potatoes, or Yukon Golds, they will all sprout prematurely if left near onions.
Similarly, yellow, white, and red onions all release the gases that affect potatoes. The only real exception is “green onions” or scallions, which belong in the refrigerator anyway. For your dry pantry staples, keeping a distance of at least a few feet is the best way to ensure your ingredients stay fresh for your next meal.
