As a member of the allium family, garlic, shallot, and onions are closely related to each other. Usually, we store them in a well-ventilated shady place such as plastic bins in a kitchen drawer. When buying a bunch but don't use them pretty often, they will be in bad shapes such as rotten, moldy, or sprouting after 2-3 months.
To store allium vegetables like garlic, shallot, and onion, regular paper bags with punched holes is an amazing storage method for a longer storage period: stay firm and fresh just like when you bought them after three months.
Why Store in a Punched Bag?
The punched paper bags allow just enough air circulation to preserve garlic, onion, and shallot for an extended period of time. Exposure to too much air may cause contact of moisture in the air with vegetables and shorten storage time.
Store Garlics, Onions, and Shallots in 3 Steps
Prepare
Garlic, onions, and shallots
Brown paper bags - lunch bag size
A hole punch
Marker
Paper clips
Step 1: Gather the Supplies
Make sure the veggies are firm and blemish-free
If you buy in bulk and find any with rotten spots or a soft texture, cut off the bad part and use it right away or toss it so it doesn't contaminate the others
Paper bags in lunch bag size are easy to fold and punch
Bigger bags hold a higher volume and density of onions, which reduces the amount of air circulation around them and accelerates spoilage
Smaller quantities of onions in lunch size bags are ideal
Step 2: Punch the Bags
Fold the bag in half lengthwise, punch along one edge, which will allow you to punch through multiple layers
Flip the folded bag over and punch along the other edge
Approximately 1" between punches
The result is multiple rows of holes
Step 3: Fill the Bags
Fill the bag up to half full and fold over the top
Label the bags with veggie name and date
Clip the bags with paper clips to hold the top down
Video Instruction
This method is very useful to store garlics, onions, and shallots when you buy them in large quantities but don't cook them often. In addition, paper bags are cheap, reusable, and eco-friendly to store veggies. One thing that needs to be careful of is not to crowd these paper bags because the veggies need space for air circulation. Don't forget to prevent sun exposure and try to put these bags in a well-ventilated and cool place such as kitchen drawers. This punched paper bag method should extend the life of onions, garlic, and shallots in most situations. However, their specific life may vary depending on the temperature, humidity, and light conditions where the bags are stored.
Additional Tips
Temperature - these will last the longest in a dark, cool (but not cold), dry storage area. I've successfully kept them in my 65-70ish degree kitchen drawer for up to 3 months. A cool, dark basement is a good choice if you happen to have one. Onions should not be stored for an extended time in the refrigerator because the cold temperature will soften their texture; plus, onions will impart their flavor on surrounding produce.
No plastic bags - don't ever store onions in plastic bags. That will accelerate sprouting and spoilage because of the lack of air circulation.
No potatoes nearby - potatoes and onions should not be stored together. They give off gases that will accelerate the spoilage of each other.