Make Your Carrots and Onions Last: Simple Storage Strategies

Carrots and onions make up the flavourful base of countless recipes, and are staples in many kitchens. They are budget friendly ingredients that, when stored properly, can last for a long time before going bad. Simple storage tips and getting creative with how you use these staples can help you stretch your dollar and reduce your food waste.

When shopping for carrots, look for ones that have a deep colour (carrots can be orange, yellow, white, red or purple), are firm, with no visible cracks, and no signs of spoilage. Carrots that are large and thick tend to be woodier and tougher, versus smaller, thinner carrots which may be more tender, but aren’t as sweet.

Once you get your carrots home, remove the greens from the top. They draw moisture out of the vegetable, drying them out. Plus that part of the carrots doesn’t last as long as the carrot itself. Store carrots in the fridge in a perforated plastic bag to allow air flow. They should stay crisp for 2-3 weeks if stored properly.

If you can help it, don’t store your carrots near apples. Apples produce ethylene gas as they ripen which can cause carrots to soften prematurely. 

Carrots also freeze well for easy future use, and to minimize food waste. For best results, wash, peel and chop into small pieces, then blanch, and freeze. 

There are a few different varieties of onions – yellow, sweet, red/purple, white, green and Vidalia – but the rules for choosing good ones are the same. Choose onions that feel firm, and avoid ones that are sprouting, have powdery patches or black spots on their skin. You can also smell an onion to tell if it’s fresh and a good one to choose. It should have a slight earthy smell or no odour at all, but until an onion is sliced into, it really shouldn’t smell like an onion.

Store onions in a cool, dark, dry place in a mesh bag, paper bag or basket to allow air flow. With the exception of green onions, which should be stored in the fridge. You shouldn’t store onions in the fridge or in a sealed bag because exposure to moisture causes them to soften and mold. And keep your onions away from your potatoes. Both of these vegetables release gases that can cause the other to go bad faster. 

If you have a big bag of onions that you don’t think you’ll use before they go bad, you can freeze them. Dice, portion, and freeze in a container or plastic bag. Not only does this save time in the future, but it also reduces food waste. 

The best and easiest way to reduce food waste is to ensure you’re storing your produce properly once it’s home. This will extend the shelf life and help you save both food and money. Additionally, buying carrots and onions in bulk versus single items, is typically less expensive.

Carrots: ‘imperfect’ carrots (ones that are oddly shaped) are usually cheaper, but are equally tasty and nutritious. Carrots that have started to soften and are no longer good for eating raw, are perfect for soups, stews, stir-frys or roasted. 

Here are some recipes to try:

Onions: if you only use half an onion for a recipe, the other half can be stored in an airtight container or wrapped in plastic and used within a few days. Caramelized onions can be frozen and used in future meals. 

If your onions start sprouting before you get to using them, they’re still safe to eat, but their flavour it’s optimal. Use those ones for soups, stews, or roasting. And don’t get rid of your onion peels! Use those to make homemade broth.

Here are some recipes to try:

Carrots and onions are nutritious, and add so much flavour to dishes. They are budget friendly, and when stored properly, can last a long time. Look for Ontario carrots and onions at your local farmers markets, and grocery stores, and try a new recipe!