Onions are a staple in British kitchens, but many households are storing them in the worst possible place — the fridge. Waste management specialists at Wheeldon Brothers have revealed the correct way to store onions to prevent them from going mushy, sprouting, or rotting — potentially keeping them fresh for up to half a year.
Food storage hacks aren’t just for bread and bananas — common vegetables like onions can also benefit from proper storage techniques. While many people instinctively place onions in the fridge, this can actually shorten their lifespan and ruin their texture. According to experts at Wheeldon Brothers, the cold, humid environment of a fridge accelerates spoilage in whole onions.
“Onions absorb moisture very easily, and storing them in the fridge can cause them to soften, rot, or sprout much more quickly,” a spokesperson for Wheeldon Brothers explained. “They’re best kept somewhere cool, dry and well-ventilated.”
Why the fridge is the wrong choice
While pre-chopped or peeled onions should be kept in the fridge, whole uncut onions should not. The moisture and lack of airflow in a typical fridge drawer can lead to mushiness, mould, and early sprouting.
“The most common mistake we see is people storing their onions in the vegetable drawer,” the spokesperson said. “It’s far too humid — onions need dry air, not damp conditions.”
Why the fridge is the wrong choice
While pre-chopped or peeled onions should be kept in the fridge, whole uncut onions should not. The moisture and lack of airflow in a typical fridge drawer can lead to mushiness, mould, and early sprouting.
“The most common mistake we see is people storing their onions in the vegetable drawer,” the spokesperson said. “It’s far too humid — onions need dry air, not damp conditions.”
Where to store onions properly
For long-term storage, onions should be kept in a dark, dry place with plenty of ventilation — such as a cellar, pantry, or garage.
“Good airflow is essential. A mesh or netted bag works brilliantly, as it allows onions to breathe and reduces moisture build-up,” the spokesperson advised. “You also want to keep them out of direct sunlight, which can cause them to spoil faster.”
Short-term storage on the worktop or in a cupboard is fine if you’re using them within a day or two. But for anything longer, temperature and air circulation matter.
“A bowl on the counter might be fine for the weekend, but for weeks or months of freshness, darker, cooler conditions are needed,” they added.
Avoid storing onions with potatoes
One often overlooked tip is to keep onions well away from potatoes. When stored together, onions release gases and moisture that cause potatoes to sprout and rot more quickly — and vice versa.
“Storing onions next to potatoes is a classic error,” the expert warned. “They both give off compounds that accelerate spoilage in the other. Garlic, however, makes a good storage neighbour — it thrives in the same environment.”
For best results, store whole onions in breathable bags and keep them separate from moisture-sensitive produce.
“With the right conditions, onions can last up to six months without sprouting or turning mushy,” the spokesperson concluded. “It’s an easy change that can save money and reduce food waste.”
