Storing onions, garlic, and ginger in the refrigerator can shorten their shelf life and promote mold growth. This guidance comes from a food safety expert from the University of Arizona and is relevant to kitchens across Canada and the United States, where home storage conditions vary with humidity and temperature.
To keep onions and garlic fresh, the expert recommends a cool, dry place with temperatures below about 65 degrees Fahrenheit, roughly 18 degrees Celsius. A refrigerator’s cold, humid environment speeds the conversion of starch to sugar, so these vegetables become soft and watery much faster than in proper pantry conditions.
Onions stored in a well-ventilated, dry area can last three to six months. There is no need to bag them, since wrapping can trap moisture and invite moisture‑loving microorganisms such as mold.
Ginger behaves similarly. Unpeeled ginger stored in cold, damp conditions can mold and lose pungency. Refrigeration can dull its sharp aroma and flavor. The same approach used for onions applies to ginger: keep unpeeled ginger in a cool, dry place, where it stays fresh for several weeks.
Historically this class of vegetables has been linked to health discussions, including mentions of diabetes management. While research continues, the practical storage guidance remains focused on dryness, coolness, and ventilation to maximize shelf life and flavor.