Storing & Preserving Garlic

The key to keeping garlic fresh is to keep it in a dry, dark place where the temperature remains fairly constant and where it has adequate air circulation. Garlic needs to "breathe" and allowing air circulation will extend its shelf life. Dampness is the enemy of garlic so it should be stored away from the stove or sink.

Garlic heads and cloves should not be stored in the refrigerator. Garlic that is refrigerated is likely to go soft. This can also happen if garlic is stored in a plastic bag or in a sealed container.

An excellent way to store garlic is in a special garlic keeper that contains holes which allow the air to circulate. Good garlic keepers are made out of terracotta clay, which has not been glazed or painted. This is because terracotta clay breathes and painting or glazing cuts down on its breath–ability.

A garlic keeper should be kept out on the counter so the air can circulate around the garlic. So do not kep it tucked away in a cabinet or pantry. Garlic can also be stored in a paper bag on your counter as long as it is kept away from heat and moisture. Unbroken garlic bulbs will keep for up to 3 to 4 months. Unpeeled individual cloves will keep from 5 to 10 days.

Peeled garlic cloves can be preserved for 3 to 4 months: put them in a glass jar and pour in enough extra virgin olive oil to cover them. Seal the jar, and store it in refrigerator. Or better yet, put peeled garlic cloves in a covered glass container and freeze them.

If garlic cloves sprout, the garlic is still usable and the sprouts can be used for salads, but do not use garlic if the inside has turned dark or it is rotten.