What Vegetable Should Not Be Refrigerated (And Why It Matters)

Kriselle

The Complete List of Vegetables to Keep Out of the Fridge

Knowing what vegetable should not be refrigerated is a simple trick to stop food waste and save money. Storing certain vegetables right keeps them tasting great for much longer. Get ready for our Store Fresh action plan to protect your grocery haul!

Key Takeaways

Keep potatoes, onions, and garlic in a cool, dark, and dry place.
The fridge's cold air ruins the texture and taste of these specific vegetables.
Never store potatoes and onions together; they make each other spoil faster.
Good air circulation is the secret to preventing mold and sprouting in storage.

Why the Fridge Is a Trap for Certain Vegetables

Some veggies suffer real damage in the fridge. There are two reasons: the cold and the moisture.

The Cold Problem: Cold temperatures in the fridge turn starches in potatoes into sugar. This can make them gritty and too sweet when cooked. The wrong chill destroys perfect, fluffy mashed potatoes! For onions and garlic, cold air makes them soften, go mushy, and lose flavor.

The Moisture Problem: The fridge is a humid place designed for leafy greens—not dry-root crops. That extra moisture causes onions and garlic to sprout, turn moldy, or rot. It makes garlic cloves break down and onions grow “roots” when you least expect it. That’s why pantry-stored veggies win the fight against early spoilage.

The Pantry Crew: Best Ways to Store Potatoes, Onions, and Garlic

These classic veggies love the pantry’s cool, dark, and dry conditions. They last weeks when stored the right way—making them true Store Fresh treasures. The one big rule? Never let potatoes and onions buddy up in storage!

How to Store Potatoes for Longevity

Potatoes should be kept in a dark, well-ventilated area that stays cool—ideally 7–10°C (45–50°F). Baskets, boxes, or paper bags allow air flow and block light. Never use plastic bags, which trap moisture and speed up rot.

The Right Way to Store Onions

Store onions in a dry, dark, and ventilated pantry zone. A mesh bag or open basket works perfectly, letting air move freely. Humidity ruins onions—never seal them in plastic or they’ll quickly become mushy or grow mold.

Keeping Garlic Cloves Fresh

Garlic stores well in a dry, dark spot with airflow, just like onions. Keep the head whole until you need cloves. Pull off single cloves as needed—once broken up, garlic dries faster, so use broken heads soon.

Storing Winter Squash (Butternut, Acorn)

Winter squash likes the same pantry environment. Put it on a shelf or in a basket in a dark, cool space for up to a month. Never put winter squash in the fridge—it will rot and lose flavor fast.

The #1 Storage Mistake: Storing Onions and Potatoes Together

Mixing onions and potatoes seems easy, but it almost always fails. Let’s break down why this mistake spoils both foods.

Potatoes release a small amount of moisture as they sit. Onions, meanwhile, give off ethylene gas—a natural plant hormone. When these two meet, the gas makes potatoes sprout and soften faster, while potatoes’ moisture speeds up mold in onions.

Within days, potatoes develop long sprouts and onions get wet and start rotting. Keeping these foods apart is key to keeping your pantry smelling fresh and avoiding quick food loss.

The Countertop Crew: Produce That Hates Both Cold and Dark

Some vegetables belong right on your counter, exposed to light and air—not tucked in the fridge or pantry. Our Store Fresh principle is about knowing each produce “zone.”

Tomatoes, for example, become mealy and lose flavor in the fridge’s cold temperatures. Instead, leave them on the counter out of direct sunlight.

Other “countertop crew” includes avocados, fresh basil, and cucumbers. These vegetables and herbs keep their texture and taste best when stored at room temp. If left in the fridge, they lose crispness or turn mushy, so keeping them out is always best for both quality and taste.

Your Store Fresh Plan for Pantry-Perfect Produce

Master the system: give each vegetable a home—some in the pantry, some on the counter, and many in the fridge. Keep potatoes and onions far apart for maximum life and flavor.

Now you have the power to fight waste and enjoy vegetables that always taste their best. You’ve already mastered storing pantry vegetables, but what about carrots, lettuce, and celery?

For a complete room-by-room guide to your fridge, check out The Ultimate Guide to Storing Fresh Vegetables for Maximum Longevity. It’s the perfect next step.

Frequently Asked Questions

What vegetables should you not put in the fridge?

You should not refrigerate potatoes, onions, garlic, winter squash, or sweet potatoes. These keep best in a cool, dark, dry place. Tomatoes, cucumbers, and avocados also do better outside the fridge for the best flavors and textures.

Why should some vegetables not be refrigerated?

Cold air changes the taste and feel of certain vegetables. Potatoes turn sweet and gritty from sugar change. Humidity makes onions and garlic sprout or rot. Other veggies, like tomatoes, lose their flavor and turn mushy when chilled.

What vegetables should be refrigerated?

Leafy greens, carrots, broccoli, celery, and most cut or peeled veggies should be refrigerated. The cold helps keep them crisp and stops bacteria from growing. Store these items unwashed in the fridge for the longest shelf life and best taste.

What if my potatoes start to sprout? Are they still safe to eat?

Sprouted potatoes are still safe if the potato is firm and not green or moldy. Cut off the sprouts and any green spots before cooking. If potatoes are soft, shriveled, or smell bad, throw them away.

Can I store different types of onions together, like red and yellow?

Yes. Red, yellow, and white onions can be stored together because they have similar needs. Store them in a cool, dry, well-ventilated spot. Keep onions away from potatoes to avoid spoilage and sprouting problems.

My kitchen doesn't have a cool, dark pantry. What's the next best option?

If you don’t have a pantry, try a cupboard, closet, or even a box in a shaded, low-traffic spot. Aim for places away from the stove, heating vents, and direct sunlight. If it’s warm in your kitchen, check your food more often for early spoilage.

Should I wash potatoes and onions before storing them?

No. Never wash potatoes or onions before storage because water encourages mold and rot. Brush off loose dirt by hand instead. Wash potatoes or onions right before using them for cooking or eating for the freshest results.

How long can I expect potatoes to last with this method?

Potatoes stored in a cool, dark, and ventilated space can last from two weeks up to several months. Warmer pantries may shorten their lifespan. Check weekly, remove spoiled potatoes quickly, and always store away from onions.

What about sweet potatoes? Do they follow the same rules as regular potatoes?

Yes, sweet potatoes should also be kept in a cool, dry, and well-ventilated area—never in the fridge. They last about two to four weeks. Too much cold air can harm their texture. Never store sweet potatoes in plastic bags.

Is it okay to store onions and garlic together?

Yes, onions and garlic can be stored together if there’s good airflow and no moisture. Both need dark, dry, and open storage—separate from potatoes. Using a mesh bag or bowl placed on a shelf is a great option for both.

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