Storing onions and garlic in mesh bags year

For years, I've relied on storing onions and garlic in mesh bags as my go-to method for preserving my harvest. It's a simple, elegant solution that keeps these kitchen staples fresh for months, even in the limited space of an urban apartment. If you're a fellow city dweller, you know every inch counts, and finding storage solutions that are both effective and space-efficient is a constant quest. This method, in my experience, hits the sweet spot, allowing me to enjoy homegrown produce long after the growing season has ended.

I started experimenting with different storage techniques early in my urban gardening journey. Plastic bins led to rot, open baskets invited pests, but the humble mesh bag proved to be a game-changer. It’s all about creating the right microclimate, and these bags do exactly that.

Why This Method Works

The success of storing onions and garlic in mesh bags boils down to two critical factors: air circulation and light exclusion. Onions and garlic, when harvested and cured properly, are essentially dormant plants. Their goal is to initiate new growth when conditions are right, which means warmth, moisture, and light.

Mesh bags, by their very nature, provide excellent air circulation. This is crucial because it prevents moisture buildup, which is the primary culprit behind mold and rot. Think of it like this: if you put a damp cloth in a sealed plastic bag, it will quickly get mildewy. The same principle applies to your produce. Good airflow carries away any residual moisture, keeping the bulbs dry and inhibiting the growth of spoilage organisms.

The secondary benefit, especially if you hang them in a darker corner of your apartment, is light exclusion. While mesh bags aren't opaque, hanging them in a closet, pantry, or even a shaded corner helps keep excessive light at bay. Too much light can encourage sprouting, as the bulbs interpret it as a signal to start growing. By minimizing light, we keep them in their dormant state, prolonging their usability.

I've also found that the natural fibers often used in mesh bags (like cotton or jute) can help regulate temperature fluctuations slightly compared to solid containers, creating a more stable environment for your bulbs.

What You'll Need

One of the beauties of this method is how few supplies it requires. It's truly a minimalist's dream, perfect for an apartment gardener.

Container: Mesh Bag

• Material: Opt for natural fibers like cotton, jute, or reusable produce bags made from breathable mesh. I usually go for the organic cotton mesh bags you can find at most grocery stores or online. Avoid anything plastic or non-breathable.
• Size: This depends on your harvest. For a typical urban garden yield, medium-sized bags (approx. 10x12 inches or 25x30 cm) are usually sufficient for 2-3 pounds (1-1.5 kg) of bulbs. I always have a few smaller ones for garlic and a couple larger ones for a bigger onion harvest.
• Quantity: Plan for at least one bag per type of bulb (onions, garlic). If you grow multiple varieties, consider separate bags to keep them organized.

Growing system: Storage

While "storage" isn't a traditional growing system, for onions and garlic, it is their continued life cycle. Your "system" here is simply a cool, dark, and dry location in your home. Think pantry, a dark corner of a closet, or even under a bed if it’s consistently cool and away from humidity.

Other materials

• Labels: Essential, especially if you store different varieties. A simple tag tied to the bag with the variety and date stored makes a huge difference. I use masking tape and a permanent marker.
• S-hooks or clothesline: For hanging the bags. This maximizes air circulation and keeps them off the floor. I've found tension rods in doorways or even curtain rods work wonders if you're short on dedicated space.
• Scissors or pruners: For trimming roots and tops during the curing process.
• Soft brush or cloth: To gently clean any dirt from the bulbs after curing.

When you're planning your planting schedule to get to this stage, remember that proper spacing is key for healthy development. If you're wondering how many onion or garlic bulbs you can fit in your raised beds or containers, check out our plant spacing calculator for precise measurements. It'll help you maximize your yield efficiently.

Step-by-Step Guide

This method assumes your onions and garlic have already been harvested and properly cured. Curing is the critical first step, typically involving drying them in a warm, airy, shaded spot for 2-4 weeks until the outer skins are papery and the necks are tight. Do NOT skip curing!

Days 1-3: Setup

1. Inspect and Clean: After curing, thoroughly inspect each bulb. Gently brush off any loose soil or debris. Discard any bulbs that show signs of damage, rot, or soft spots – a single bad bulb can quickly spoil the batch.
2. Trim (Optional but Recommended): For onions, I usually trim the tops to about 1 inch (2.5 cm) above the bulb and the roots to about 1/2 inch (1.2 cm). For garlic, I snip the roots close to the bulb and the stem to an inch or two. This neatens them up and prevents dirt from falling off in your storage area.
3. Load the Mesh Bags: Carefully place the cleaned and trimmed bulbs into the mesh bags. Don't overfill them; leave enough room for air to circulate freely around each bulb. I usually fill bags to about 2/3 capacity.
4. Label: Attach a label to each bag with the type of bulb (e.g., "Red Onions," "Hardneck Garlic") and the date they were stored. This is invaluable throughout the year.

Days 4-7: Initial Placement

1. Choose Your Spot: Select a cool, dark, and dry location. Ideal temperatures are between 45-60°F (7-15°C) for onions and 50-70°F (10-21°C) for garlic. Avoid direct sunlight, heat sources (like appliances or south-facing windows), and damp areas (like bathrooms or unventilated basements).
2. Hang or Place: Hang the bags using S-hooks or clothesline. Hanging is always my preference as it maximizes airflow. If hanging isn't feasible, ensure they're placed on a shelf where air can still circulate around and through the bag.

Weeks 2-4: Settling In

During this period, the bulbs are settling into their long-term storage. You might notice a very slight additional drying of the outer skins. Resist the urge to constantly check them.

Months 1-3: Regular Checks

1. Monthly Visual Inspection: Once a month, give your bags a quick visual check. Look for any signs of sprouting, softness, mold, or rot.
2. Rotate Stock: If you have multiple bags or varieties, try to use the oldest ones first.
3. Troubleshooting - Sprouting: If a bulb starts to sprout, it's still edible! Use it quickly. Plant the sprouted garlic cloves if you wish, or chop up the onion for immediate use.
4. Troubleshooting - Softness/Mold: If you find a soft or moldy bulb, remove it immediately to prevent spoilage from spreading to its neighbors. Do not eat moldy parts, and if the bulb is entirely soft, discard it.

Months 4-Year: Continued Vigilance

As the months pass, the lifespan of your bulbs will vary. Onions generally last 6-12 months, while garlic can last 6-8 months, depending on the variety and storage conditions.

• Continue monthly inspections.
• Expect some natural desiccation (drying out) – the bulbs will feel lighter and perhaps a bit papery, but as long as they are firm and free of mold, they are good.

Common Mistakes to Avoid

Even with a simple method, there are common pitfalls I've seen beginners fall into. Learning from these will save your harvest.

1. Storing Uncured Bulbs: This is the biggest mistake. If they're not properly cured, they retain too much moisture and will rot quickly, usually within weeks. Always ensure skins are papery and necks are completely dry before storage.
2. Using the Wrong Container: Plastic bags or sealed containers are a death sentence for stored onions and garlic. They trap moisture, creating a humid environment ripe for mold and rot. Always use breathable mesh.
3. Storing in Warm/Humid Locations: A warm kitchen counter or a damp basement are terrible spots. Heat encourages sprouting, and humidity promotes rot. Cool, dry, and dark are your watchwords.
4. Storing Damaged Bulbs: Any cut, bruise, or soft spot is an open invitation for bacteria and mold. Be ruthless in your initial inspection and remove any imperfect bulbs before storing. Use these "seconds" right away.

Pro Tips for Maximum Success

Beyond the basics, these small tweaks can significantly extend the life of your stored onions and garlic.

1. Don't Wash Them: Never wash your onions or garlic before storage. Water introduces moisture that will encourage spoilage. Simply brush off any loose dirt after curing.
2. Store Separately: While often grouped, I highly recommend storing onions and garlic in separate bags, and ideally, in slightly different locations if your space allows for varied temperatures. Onions prefer slightly cooler temperatures than garlic. Also, storing them near potatoes is a no-go; potatoes release ethylene gas, which can cause onions to sprout prematurely.
3. Consider Variety: Some onion and garlic varieties store better than others. Hardneck garlic generally stores longer than softneck, and Spanish/Storage onions last much longer than sweet or green onions. If storage is a priority, choose long-storing varieties for your urban garden.
4. The "First In, First Out" Rule: I always make a point to use the oldest stored bulbs first. This might seem obvious, but with multiple bags, it's easy to reach for the nearest one. Labeling helps immensely with this practice.

Embracing this simple method of storing onions and garlic in mesh bags has truly transformed how I manage my urban harvest. It's an efficient, low-tech, and incredibly effective way to keep your pantry stocked with homegrown goodness, even in the smallest of spaces. So, don't delay – get those mesh bags ready for your next harvest! And for all your planting calculations, remember to check out our free calculators for help with measurements on MicroGardenHacks, whether it's our soil volume calculator or our plant spacing tool.