READ MORE: How to store potatoes, onions, and garlic.
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That green comes from chlorophyll, which helps change sunlight into energy. So guess what? When your potatoes start to go greenish, it’s because they’ve been exposed to light for too long. It’s equally important to keep those taters dry. Not dry as in dessicated, but dry enough that the small amounts of water they release over time can evaporate — mold and bacteria love dampness. Food52 recommends using an organic cotton mesh bag, a ventilated container or a paper bag. Anything that will allow air to circulate.
Onions are a little tricky: The type of onion can determine its happy place. In general, though, most varieties respond to the cool-dark-dry treatment. Sweet onions contain more liquid, according to The Spruce Eats, and don’t store well for long.
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