How to Store Garlic So It Doesn't Sprout or Get Moldy

Step by step

1. 1

   Choose whole, firm bulbs

   Buy bulbs that are hard, heavy in the hand, with dry skins and no dark spots. Soft patches or a musty smell mean the garlic is already going bad. A healthy bulb will last many weeks at home, while a damaged one spoils within days.

2. 2

   Give it a dry, airy spot

   Keep garlic in a mesh bag, a wicker basket, a paper bag with holes or a clay pot with vents. Air has to circulate freely around the bulbs, otherwise moisture builds up. A sealed plastic bag is the fastest route to mold.

3. 3

   Watch the temperature and light

   The best range is 15 to 18°C (59-64°F), away from the stove and steaming water. A dark pantry or a closed kitchen cabinet works better than a windowsill. Light and warmth push the bulb to send up green sprouts. A sunny windowsill above a radiator is the worst choice, because it combines heat, light and temperature swings.

4. 4

   Don't put whole bulbs in the fridge

   A temperature of 0-4°C (32-39°F) combined with moisture is a signal for garlic to sprout. Bulbs from the fridge often turn rubbery, and the skin gets damp and grows mold. Save the cold for garlic that's peeled or cut.

5. 5

   Keep peeled cloves in a jar in the fridge

   Put peeled cloves in an airtight jar and eat them within 3-5 days. You can cover them with olive oil, but then keep the jar in the fridge too and use up the contents within a few days. Wrap a cut bulb in film and refrigerate it as well. The tight seal matters for another reason: garlic readily passes its strong smell to other foods in the fridge.

6. 6

   Freeze it for a longer supply

   Freeze peeled cloves in a freezer bag, or blend garlic with a little olive oil and pour it into ice cube trays. You drop the frozen portions straight into the pan, no thawing needed. Garlic holds its quality in the freezer for several months.

7. 7

   Dry it and grind it into granules

   Dry thinly sliced cloves in a dehydrator or an oven on low heat until they're brittle. Grind the dried flakes into granules or powder and pour them into an airtight jar. Garlic prepared this way keeps for many months in the cupboard.

Why the fridge is bad for whole bulbs

Garlic comes from a dry, warm climate and likes the same conditions in your kitchen. A fridge is cold and humid, which in nature is exactly what signals the arrival of spring. The bulb reads that as a command to send out a sprout.

On top of that, damp air settles on and under the papery skin, creating good conditions for mold. So keep whole bulbs out of the fridge, and reserve the cold spot for cloves that are already peeled.

Sprouting garlic - toss it or eat it?

The green sprout inside a clove isn't poisonous and you can safely eat it. It can be noticeably bitter and sharp, though, so for delicate dishes it's better to halve the clove and remove the green shoot. The rest of the clove is fine for cooking.

It's a different story when the bulb is soft, wrinkled or has gray, damp patches. A musty smell and a slimy surface mean the garlic has spoiled and needs to go. Remove a single bad clove and check the rest of the bulb with your fingers.

How long garlic lasts with each method

Healthy whole bulbs in a dry, airy spot stay fresh from several weeks up to 3-4 months, depending on the variety. Eat peeled cloves from an airtight jar in the fridge within 3-5 days, and cloves covered in oil within a few days, always refrigerated.

Frozen cloves and cubes of garlic paste hold their quality for several months, though they soften after thawing and suit hot dishes best. Dried garlic ground into granules lasts the longest, many months, as long as the jar is airtight and kept away from steam.

Frequently asked questions