From salad to pasta to stew, garlic is
essential in practically every savory dish, so it’s one of those kitchen
staples you never want to run out of. If you’re one of many people who
shy away from buying garlic in bulk for fear of it spoiling too quickly,
know that you could be just keeping it in the wrong place.
When stored properly, a whole head of
garlic will last you for up to 6 months. So if you find that the garlic
you buy never lasts you more than a few weeks, you’ll certainly benefit
from reading through our guide to garlic storage. With these tips and
tricks, your garlic will not only last you for months, but it will also
retain its pungency and flavor.
How long can you expect garlic to last?
The shelf life of garlic ranges from just
one day to up to 6 months. Why the huge difference, you ask? It all
depends on whether or not the garlic has been separated, peeled, and
chopped. Under prime storage conditions, an intact head of garlic will
stay good for half a year, but an unpeeled garlic clove separated from
the bulb will not last beyond 2-3 weeks. Peeled garlic has an even
shorter lifespan - no more than a week. And lastly, chopped or minced
garlic should ideally be used up right away, as it won’t last you even a
day in the fridge.
Not sure if your garlic is still good to use? Fresh and flavorful garlic
clove has a light cream color and a glossy exterior. It is also firm
and plump-looking.
If the garlic clove is soft, matte, and closer to yellow than white,
it’s well past its prime. Any discoloration, such as brown or gray
spots, is a sign of decay. Such a garlic should be discarded
immediately.
Sprouted garlic, on the other hand, is usually fine to use. All you need
to do is cut the clove in half and remove the green sprouted core. Make
sure to use up sprouted garlic as quickly as you can because sprouting
reduces flavor.
Set yourself up for success
The way you store garlic makes a tremendous
difference in its expected shelf life too. But before we go down that
path, there’s one preliminary step that’s no less significant. The first
step to successful garlic storage is knowing how to choose a
high-quality head of garlic.
When shopping for garlic, pick it up and give it a firm squeeze. A fresh
head of garlic should be heavy and have no give. As garlic ages, it
loses its juiciness and becomes lighter, softer, almost rubbery. If you
squeeze the garlic and notice that the cloves have shrunk, it’s probably
really old. Don’t buy it. Also, make sure that the skin of the garlic
is intact and there are no signs of mold (especially at the bottom near
the root).
Know how to store every kind of garlic - whole, peeled or crushed
As you already suspect, keeping the whole
head of garlic intact is the approach for long-term storage. But this
isn’t always possible. Sometimes, you peeled or minced a few extra
cloves than you ended up using in your cooking, and there are ways to
preserve them too. For your convenience, the storage tips are divided
into three sections - one for each kind of garlic.
1. A whole head of garlic and unpeeled
garlic cloves
This is the most sustainable and easy storage method. A whole head of
garlic can be stored in any cool, dry place. Your pantry, kitchen
cupboard, basement, or even a dark corner on the countertop are all
great candidates. The ideal storage temperature for garlic is between
60° and 65°F (15-18°C), but it’s not a hard-and-fast rule, and most
people just store garlic at room temperature. Avoid storing garlic in
the fridge. This may sound counterintuitive, but cold temperatures can
actually make garlic sprout or shrink faster.
Choose any small basket, a paper bag, a
mesh or fabric pouch, or a garlic keeper for the best storage. A garlic
keeper is a small pot with holes in the sides and in the lid that
provide ventilation (see image above). Resist storing garlic in plastic
bags - the lack of ventilation will speed up decay.
When it comes to unpeeled garlic cloves, the storage suggestions remain
identical. However, we recommend using up any lone garlic cloves within a
few weeks. Once separated from the bulb, the garlic’s lifespan
decreases to just 2-3 weeks.
2. Peeled garlic
Peeled a few too many garlic cloves? No worries. You don’t need to throw
away the excess, just read on. You actually have quite a few options.
If you cook often and will be able to use up the leftover garlic cloves
within a week, just place them in a small container or a jar and store
them in the refrigerator. Peeled garlic tends to lose its flavor quite
rapidly, so make sure that you use it up as fast as you can.
In case you peeled way more garlic than you
can use up in the near future, you can easily freeze it for several
months. Note that, upon defrosting, the texture of the garlic will not
be the same, but it will still preserve its flavor. You can use frozen
garlic cloves in cooked dishes like soups, stews, and pasta with great
success.
The best way to freeze peeled garlic cloves is to spread them on a plate
or a baking sheet, give them an initial freeze, and only then transfer
them to a container or freezer bag for long-term storage. This way, the
cloves won’t stick together, and you’ll be able to use them up one by
one.
The last but certainly not the least way to extend the shelf life of
peeled garlic cloves is to pickle them. It mellows down their flavor,
but this makes pickled garlic an excellent ready-made topping for
salads, dips, and stir-fries. Certainly, the easiest way to make pickled
garlic is to submerge whole garlic cloves in a jar filled with vinegar
and salt and keep them in the back of the fridge for weeks or even
months.