How to Tell If Onions and Garlic Have Gone Bad

Do not use onions or garlic with softening, leaking liquid, decay, mold or an unexpected unpleasant smell. Sprouting and rotting are not the same; sprouting alone does not establish spoilage. An intact-looking outer skin does not guarantee that the inside is sound.

What Should You Check If Spoilage Is Suspected?
Inspect the inside during preparation too. Separate and discard the product if there are collapsed, slimy or watery areas, mold or a rotten smell. Do not try to salvage moldy produce by removing only the visible patch. Dried, hollow garlic cloves indicate quality loss; you do not need to use such a clove. Do not taste a suspect product.

What Are Common Mistakes?
Do not assume that refrigeration makes every onion spoil faster or that every sprouting bulb is rotten. Equally, putting a product in the refrigerator cannot reverse existing decay. A sound appearance does not guarantee safety for chopped produce that has been stored incorrectly.

How Should They Be Stored?
Keep whole, dry-skinned onions and garlic in a dry, ventilated, suitably cool place. The same advice does not apply to peeled or chopped produce or fresh green onions. Refrigerate peeled or chopped products in covered containers and follow a storage period appropriate to the product. Onion type, curing and ambient humidity affect keeping time; applying the same number of weeks to every product is inappropriate.

Checking Stored Produce
Check stored bulbs regularly and separate any decaying ones. This does not alone prove that the remaining produce is safe, but reduces contact with spoiled produce. Prepare with clean hands and utensils before use; do not eat a product if you are unsure of its condition or storage history.