4. Garlic
Garlic suffers from the same problem as onions once it hits the fridge. The humidity inside encourages early sprouting and gives mold a head start, and over time the cloves can turn soft and rubbery instead of staying firm. Garlic is built to last in dry conditions that papery skin is doing a job, and the fridge undoes it. A cool, dry spot away from direct light, like a small bowl or basket in the pantry, keeps a head of garlic usable for months. Once you’ve peeled or chopped it, that’s when refrigeration (or freezing) actually becomes the right call.
