Storing onions, garlic, and ginger in the refrigerator significantly shortens their shelf life and invites mold growth, according to food safety guidance. In many kitchen manuals, cold, humid conditions in a fridge are seen as hostile to these aromatics because moisture and lack of airflow accelerate spoilage and degrade flavor. Food safety authorities emphasize moisture control, proper airflow, and cool dry storage as the best way to preserve both texture and aroma.
Onions and garlic are best kept in a cool, dry, well ventilated space with temperatures around 65 degrees Fahrenheit, about 18 degrees Celsius, not in the refrigerator. The fridge forces moisture into the vegetables and speeds softening, sprouting, and decay. To keep them crisp, use breathable containers or baskets that allow air to circulate; avoid sealed bags that trap moisture and promote mold and rot. A dark dry pantry or cellar corner can work well, as can a countertop away from heat sources in milder climates.
In a dry, ventilated location, onions can stay usable for weeks and, under ideal conditions, for several months. The key is keeping them whole and preventing moisture buildup. Do not place them in plastic bags, because that traps humidity. Instead, give each bulb room to breathe; spaced storage with good air flow reduces the risk of mold and bacterial growth, helping keep the onions firm and flavorful. If you notice soft spots or a musty smell, discard that bulb to protect the rest.
Ginger behaves similarly to onions when stored without refrigeration. Unpeeled ginger kept in a cool dry place can stay fresh for several weeks, maintaining its pungent aroma and spicy bite longer than in the fridge. Refrigeration tends to dull the sharp flavor and can allow mold to develop in damp conditions. Store unpeeled ginger in a breathable container or paper bag in a dry spot, away from moisture, and check it regularly for signs of spoilage.