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I keep onions in a dark cupboard that stays fairly cool, but some still start growing green shoots before I’ve used them. Others in the same bag remain firm for weeks, so I’m not sure whether storage conditions are the main factor or if it comes down to how fresh they were when I bought them.
Does airflow make a bigger difference than temperature, and is it better to store onions separately from potatoes? I’m curious what actually helps slow onion sprouting in storage without making the bulbs soft or damp.
