Choose Premium Garlic Bulbs for Maximum Storage Potential
Your garlic storage success starts way before you even bring those bulbs home. The secret lies in selecting the absolute best quality garlic from the beginning. To set yourself up for that kind of allium longevity, it’s important to start with the best heads of garlic. Those will be firm to the touch with papery skin that’s free from any soft spots or visible discoloration. Make sure you purchase garlic that hasn’t sprouted – meaning it doesn’t have a little green stalk coming out of the top). Sprouting indicates that the garlic is getting old and its flavor may be compromised.
Garlic bulbs in peak condition should have plump, firm cloves tightly covered by white or purplish papery husks. Take a pass if you see shriveled cloves or browned husks, or if the cloves are soft when pressed. Green sprouts from the top of the bulb are a sign of improper storage, so avoid garlic with these.
Find the Perfect Temperature Sweet Spot
Garlic does best when stored at room temperature in a cool, dry, dark place with plenty of airflow and minimal humidity. Although the refrigerator might seem like a good place to start, it’s actually too cool for heads of garlic, which do best at temperatures between 50°F and 70°F. Research shows this temperature range is crucial because garlic behaves differently at various temperatures. Less than 50 F, your garlic is likely to sprout. Don’t be tempted to store garlic in your fridge! Above 66 F, your garlic will quickly shrivel.
For professional storage, for long-term storage, garlic is best maintained at temperatures of 30 to 32 °F with low RH (60 to 70%). Under these conditions, well-cured garlic can be stored for 6-7 months. However, keep it between 50°F and 60°F, around 60 percent humidity, in low to no light with good air circulation. This creates the ideal environment for maximum longevity.
Master the Humidity Balance Game
Getting the humidity just right is like walking a tightrope, but it’s absolutely essential for garlic storage success. The ideal relative humidity for your garlic is 45 to 50%. As with onions, relative humidity needs to be lower than for most vegetables because high humidity causes root and mold growth; on the other hand, if it is too dry the bulbs will dry out.
Lower humidity may cause dehydration (especially in Rocamboles, which are more finicky than other varieties), while higher humidity may bring in fungus and mold. Basements often have the optimal temperature, but their humidity can be too high. Balancing these variables can be quite a puzzle. You might need to use a dehumidifier or place moisture-absorbing materials near your garlic storage area.
Create Optimal Airflow Conditions
If you don’t want whole heads of garlic rolling around on your shelves, keep them in wire baskets, mesh bags, or other open air containers. Make sure to avoid plastic bags or sealed containers, as those lock in moisture and don’t allow for the kind of airflow that keeps garlic freshest. Good circulation prevents air from stagnating and mold from developing on your garlic.
Airflow is particularly important for garlic. Choose a ventilated container like a basket, mesh bag or even a paper sack with a few small holes punched in it. Avoid plastic bags or sealed containers since they can trap moisture. This simple change can dramatically extend your garlic’s shelf life from weeks to months.
Know Your Garlic Varieties for Better Storage Planning
Softneck garlics generally produce smaller, more numerous cloves, and the main stem of the plant is soft enough after curing to allow for braiding. Hardneck garlics generally produce fewer and larger cloves, as well as an edible floral stem (“scape”) that can be cut and enjoyed in the late spring. Understanding these differences is crucial for storage planning.
However, hardneck garlic does not last as long in storage as softneck varieties do. University extension service websites say that you can expect hardneck varieties to last only two to four months while softneck garlic, the kind often sold in supermarkets, could last six to eight months. In the right conditions, softneck garlic will store for up to 9 months, and hardneck varieties will store for up to 6 months.
Understand Whole Bulb vs Individual Clove Storage Rules
When stored properly, whole heads of garlic can last up to six months. When stored this way, a whole head of garlic can last you for up to six months. However, the rules change dramatically once you break the protective barrier of the whole bulb. However, once you break off a clove, the clock starts ticking. Single unpeeled garlic cloves will last you just seven to 10 days, and the remainder of the intact head will last about two weeks.
The less you break a bulb down, the longer its shelf life. Whole garlic bulbs will last 3 to 6 months when properly stored away from heat and humidity. If left in their papery shells, unpeeled garlic cloves will keep for about 3 weeks. The papery skin acts as a natural protective barrier against moisture and contamination.
Store Peeled Garlic Safely in the Refrigerator
Once you’ve peeled garlic, the storage game completely changes and refrigeration becomes necessary. You can store peeled garlic cloves in an airtight container or sealed plastic bag for up to a week in the refrigerator. Chopped, sliced, or minced garlic should be stored the same way and used within three days – before discoloration starts to set in.
Storing whole garlic bulbs long-term in the fridge (at 35°F to 40°F) is not recommended because holding garlic at those temperatures stimulates sprouting (in the same way garlic sprouts when it’s planted in the cooler soil and cooler weather of fall). If you’ve already peeled the cloves, however, you can keep them in the fridge for up to a week before they start to lose moisture (and eventually decay).
Freeze Garlic for Long-Term Preservation
You can freeze garlic. And if you cook with garlic as much as I do, you’ll realize that freezing garlic can be such a life saver. Once frozen, garlic can be stored for up to 6 months (but I usually aim to use it within 3-4 for best flavor)! The freezing process opens up multiple preservation options that weren’t available with fresh storage.
You can freeze raw, whole unpeeled bulbs, individual cloves (peeled or unpeeled), or chopped garlic. You can also cook or process garlic into various forms that make meal prep a breeze. Yes, frozen garlic won’t have the crunchy texture of fresh garlic. But the flavor definitely stays strong and robust, and it’s way better than the jarred garlic you would find at the grocery store. Frozen garlic lacks the crunchy texture of fresh, but the flavor remains strong – and definitely lacks the chemical taste that sometimes accompanies jarred garlic.
Create Garlic Ice Cubes for Easy Cooking
It makes life easy. I love being able to open my freezer and grab a cube of minced garlic ready to go. It saves me from having to mince garlic 2 to 3 times a day when cooking. Creating garlic ice cubes is one of the most practical freezing methods for busy home cooks.
You can make garlic paste in a food processor by blending one tablespoon of olive oil for every whole head of garlic. Once you have your garlic paste, dollop it into ice cube trays (silicone trays work best), and then tuck the ice cube trays into the freezer for two to three hours. Pull out the flash-frozen garlic cubes, transfer them to a freezer-safe bag, and seal them in for safekeeping. To use: Simply take a garlic cube and add it to your dish.
Safely Store Garlic in Oil Using Proper Methods
Storing garlic in oil requires extreme caution due to botulism risks, but it can be done safely with the right approach. Garlic is a low acid vegetable, and when stored improperly in oil, Clostridium botulinum bacteria can grow and produce potentially fatal toxins. Raw, untreated garlic should not be stored in oil at room temperature.
For short term storage, peeled garlic cloves may be submerged in oil and stored in the refrigerator for up to 4 days. Storage at refrigerator temperatures for longer than four days could potentially allow for Clostridium botulinum growth. For longer term storage, garlic cloves in oil may be frozen. Garlic stored in oil at room temp for long periods can promote the growth of the bacterium that causes Botulism, a serious foodborne illness. To avoid this situation, it’s important to freeze minced garlic that is mixed with oil right away.
Preserve Roasted Garlic for Extended Use
Roasted garlic offers a mellower flavor profile and can be preserved effectively for long-term storage. Roasted garlic lasts anywhere from 7 days all the way to 6 months, depending on processing, preservation, and storage. For maximum flavor, texture, aroma, and overall freshness we recommend consuming roasted garlic within 7 days but have tips below on how to extend the shelf life of roasted garlic.
– Carefully trim off the top of the garlic head. – Drizzle with olive oil & bake for 30-40 minutes at 400F. -Once cooled, separate your roasted cloves and spread them on a baking sheet lined with parchment. Place in the freezer until frozen. Move your roasted garlic cloves to a freezer-safe container. Yes, although roasted garlic is fully cooked it is a vegetable and will spoil if left at room temperature. For long-term, room-temperature garlic storage– keep garlic raw.
Monitor Storage Conditions and Prevent Spoilage
Keep a close eye on your garlic. Look and touch your bulbs throughout the winter, enjoying the bulbs that soften first. Notice if there is a pattern: the garlic toward the front tends to shrivel first. Regular monitoring helps you catch problems before they spread and allows you to use garlic at its peak quality.
During postharvest storage, garlic bulbs will experience physiological disorders, sprouting and decay, leading to a significant decrease in quality and economic value. In normal circumstance, the amount of loss incurred while in storage can be up to 40%. The storage losses of garlic is higher in tropical region due to higher temperature and humidity during storage period. These losses may be 15 to 40 percent which includes physiological weight loss(PLW), rotting and sprouting. Understanding these potential issues helps you take preventive measures.
