Garlic is a versatile, delicious, and healthy ingredient. This nutrient-dense ingredient requires proper storage in order to maintain its quality and flavor. But with the right knowledge, you can keep garlic for months without it expiring!
Leave the Papery Skin Intact
It’s not just for looks: This outer layer is what protects garlic from moisture and oxygen, which can promote bacterial growth. If the papery skin is left on garlic, this protective coating can keep your bulbs fresh for months at a time. Once you’re ready to eat the garlic, you can remove the skin.
Any remaining garlic that has the skin removed will need to be stored in the refrigerator in order to maintain quality. The shelf life of garlic will be shorter once the skin has been removed, but can still last for several weeks or up to a month.
Don’t Wash Garlic Before Storing
If you’re storing garlic for a long time, washing it will cause it to rot quickly. Garlic is naturally antibacterial and doesn’t need to be washed before being stored.
When you’re ready to eat your garlic, you can wash it gently before eating in order to remove any dirt or debris that may be on the exterior of the garlic. Due to the protective skin, garlic should be mostly clean and protected from external elements, so it shouldn’t need more than a light rinse under cool tap water.
Store Garlic in an Open Space
Garlic needs to be stored in an open space. It’s best not to store garlic in plastic bags or containers. If you’re trying to keep your garlic fresh, it’s important to make sure that it can breathe so that it doesn’t become too humid or moldy.
Fresh garlic should be stored in a room temperature setting away from the elements. This can be in a pantry or cabinet, or on the counter out of direct sunlight.
Until garlic has been cut open, keeping it in a room temperature open space is the best way to store it. Once it has been cut open, you’ll want to store garlic in an airtight container in the fridge in order to keep it from expiring or molding.
Keep Garlic Away From Moisture
Garlic needs to be stored in a dry place, away from food that has moisture. That means that you should not store it with other foods in your pantry or fridge. Some like to store garlic bulbs in a fruit bowl, but the moisture and ethylene gas from fruits can shorten the shelf life of garlic.
If you’re going to store your garlic for longer than 3 months, it’s best if you keep each bulb separated and not touching one another—this will help prevent molding and rotting. If one bulb happens to go bad, it could spread mold or bacteria to the other bulbs.
Don’t Store Whole Garlic Bulbs in the Refrigerator
Garlic can be stored in a dry location at room temperature for up to three months. Garlic can be stored in the refrigerator, but it is best stored at room temperature.
If you do decide to store your garlic in the fridge, remember that its flavor will slowly deteriorate over time. Garlic will remain fresh in the refrigerator for up to six months, but the texture may soften as time progresses.
The best way to preserve your fresh garlic is by keeping it at room temperature (between 60°F/15°C and 70°F/21°C) with no more than moderate humidity (65–75 percent).
When kept in this environment, whole heads of garlic will remain firm for up to six months; however, their flavor might begin fading after about three months. If stored in direct sunlight, garlic may lose flavor even more quickly.
How to Store Garlic: Final Thoughts
The best way to store garlic is to leave the papery skin on, refrain from washing it, and keep it away from moisture. It will stay fresh for up to three months if you follow these steps.
If you want to store garlic longer than this, try dehydrating it or dicing it. Diced garlic will last for up to a year when stored in the refrigerator, and dehydrated garlic can last for several years.
As you store fresh garlic and other produce, use the Lil’ Broc app to track and monitor the shelf life of your produce and ensure that it is all eaten while fresh.