— Bill Graybill

You know, I think if you're storing everything really can properly then there's not so much reason to keep things separate. I mean say your garlic and onions next to your potatoes. Can the potatoes absorb some of that Aroma. Yeah, but if you're garlic and everything is stored correctly. Those Aromas really aren't blooming if you will and so there's not a whole lot of Aroma to go around and but another thing that I might add imagine here, is that some Root vegetables would give off some off gas of ripening agents, like bananas give off a powerful ripening agent called ethylene. I believe it's called ethylene so back when I worked at the Four Seasons Flagship property for our Sunday brunch, we would get our melons in you know for the big Sliced melon fruit platters we've got our melons in about a week and a half early. To the Sunday brunch and we would store them with a bunch of bananas in a very small closet and that would sort of fill up with that ethylene gas and sort of help to ripen those post-harvest to make them super sweet. I know the pineapples as well do that but with root vegetables, I don't really I don't know of that happening with any of them. So I would just assume that all root vegetables can be stored together and in my experience, I've not had any difficulty so and you know, what if my potatoes taste a little bit like garlic, that's okay because I put a lot of garlic on my potatoes anyway.