Garlic is a versatile and popular ingredient in many cuisines around the world. It’s known for its unique flavour and a wide range of culinary and health benefits. Storing garlic correctly can help maintain its flavour and freshness.
Here are 5 expert tips on how to store garlic to maximize its use over extended periods of time.
- DARK & COOL:
- Keep garlic bulbs in a cool, dry place away from direct sunlight.
- A pantry, cellar, or a cupboard with good air circulation is ideal.
- Garlic should be stored at temperatures between 60-65°F (15-18°C)
- WHOLE BULBS:
- The outer skin helps of the garlic protects it from moisture and mold.
- Never break the skin or separate the cloves until you are ready to use them.
- Whole and unbroken garlic bulbs will keep for about 3 to 4 months.
- Individual cloves are good for 5 to 10 days.
- NO REFRIGERATION:
- The cold and moisture from the fridge can cause garlic to sprout and develop a bitter taste.
- If you notice green shoots emerging from the cloves, you can still use the garlic, but it may have a slightly different taste.
- Avoid cooler storing temperatures for the most aromatic and free taste.
- GOOD VENTILATION:
- Garlic needs to breathe.
- Don’t store it in airtight containers or plastic bags.
- Use a basket or other breathable container.
- FREEZING:
- Freeze whole bulbs or unpeeled cloves of garlic in an airtight bag.
- Alternatively peel and mince garlic, add to ice cube trays with a bit of water and freeze in an airtight container.
- Can store for up to 30 days.
