We usually keep them in an open container in our pantry (cabinet really). The garlic sprouts and the onions will get powdery black (mold?) on them, both after a few weeks. Is that about as long as I can expect to keep them? What's a better way? I've read about pantyhose, mesh bags, vented crates, open paper bags. Will air circulation make a big difference inside a cabinet? We're talking only three or four of each at a time. Thanks for all ideas.