Garlic, onions and shallots stay good for a long time if you take care of them. But don't you hate it when you reach for one of these flavor enhancers, only to find that it has sprouted, or that one old shallot has caused your whole basket to be overrun with mold?
We hate it too. That's why we found a really convenient way to preserve aromatics for three whole months. And it’ll keep them organized too.
The best part? All you need are paper bags and a hole punch.
Make sure your onions, garlic and shallots are firm and blemish free when you store them. If you notice any soft or rotten spots, cut off the offending patches and use right away, or throw them in the garbage. You don’t want the others to get contaminated.
Now take some paper bags – we recommend the lunch bag size. Not only are they easy to fold and punch holes in, but they hold a smaller amount, which means that all of your vegetables will get good air circulation, keeping them fresher longer.
Another perk of doing this is that you can keep your aromatics organized. Grab a marker and label the paper bags with "shallots," "white onions," "red onions," etc.
To make the holes, all you have to do is fold your lunch bag in half lengthwise and punch two lines of seven or so holes along the side of the bag (don’t punch the bottom). This method lets you punch through multiple layers and be done in a flash.
When you’re done, close the bag and fold the top down a couple of times to seal it, like you would do with a lunch bag. You can secure it with a paper clip or something similar if you want.
Make sure you put the bags somewhere that air can flow between the bags – pantry or cabinet shelves work well. Anywhere cool and dark with good airflow should work. Make sure you keep them far away from your potatoes -- onions and potatoes both emit gas that makes the other spoil faster.