Garlic - 6 Different Methods for Storing Garlic

Storing garlic properly ensures its freshness and safety for consumption. Here are six effective methods:

Best For: Unpeeled whole garlic bulbs.

Selection: Choose firm, fresh bulbs with dry, papery skin. Avoid soft, sprouting, or damaged bulbs.
Curing: Clean roots of dirt, keep leaves and roots intact, and cure by hanging in a well-ventilated area at 80°F (27°C) for two weeks.
Cleaning: After curing, trim roots and tops (leaving some skin intact). Remove only extremely dirty outer layers.
Storage: Place in mesh produce bags at 60-65°F (15.5-18°C) with moderate humidity and good air circulation.

Pros: Simple, long shelf life (over six months). Cons: Requires initial curing period.

Best For: Peeled or unpeeled garlic cloves.

Unpeeled Cloves: Freeze directly.
Chopped and Formed into a Block: Chop or mince peeled cloves, form into blocks, wrap tightly, and freeze.
Pureed in Oil: Blend peeled cloves with oil and freeze.

Pros: Long-term storage, retains flavor. Cons: Needs preparation and freezer space.

Best For: Peeled garlic cloves.

Process: Cut peeled cloves in half and dry at 140°F (60°C) for two hours, then at 130°F (54°C) until fully dry.
Storage: Store in airtight containers.

Pros: Versatile for making garlic powder and garlic salt. Cons: Requires a dehydrator or oven.

Best For: Peeled garlic cloves (frozen immediately).

Safety: Do not store at room temperature due to botulism risk. Freeze immediately after preparation.

Pros: Convenient for cooking. Cons: Requires freezing, potential safety risks if not handled properly.

Best For: Peeled garlic cloves.

Method: Place cloves in white vinegar or dry white wine and store in the fridge.
Shelf Life: 3-5 months in the fridge.

Pros: Adds unique flavors, good for pickling. Cons: Requires fridge space and careful monitoring for mold.

Best For: Dried garlic cloves.

Pros: Adds flavor to dishes, easy to make. Cons: Requires drying garlic first.

Roasting: Cut off the top, drizzle with olive oil, wrap in foil, and bake at 350°F (176°C) for 30-60 minutes. Use as a spread or marinade.
Pickling: Peel cloves, place in airtight container with salt and vinegar, and store in the fridge.
Making Garlic Oil: Infuse oil with chopped dried garlic.
Making Garlic Salt: Blend dried garlic and salt for a flavorful seasoning.

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Written by Kevin Espiritu

LAST UPDATED: JULY 18, 2023

Garlic - 6 Different Methods for Storing GarlicUpdated 7 months ago