There are a few important tips to keep garlic at peak freshness. Whole garlic bulbs should not be stored in plastic bags as these can inhibit air circulation and trap the natural moisture of garlic, accelerating its spoilage. Instead, store them in the main part of your fridge or crisper drawer on a low humidity setting. Remember to keep them alone as well. If you don’t have a refrigerator, try storing them in a cool, dry area of your kitchen.
Cool, dry place in your kitchen
Store fresh garlic it home in a cool, dry place in your kitchen. You want a cool, dry place because fresh garlic needs air to remain fresh. Use paper bags or a terra cotta garlic keeper for this purpose. Avoid putting the bulbs in plastic bags or crisper boxes, as these can encourage mold and sprouting. A crock provides the right amount of air circulation. The best way to store your garlic is to avoid using a refrigerator, and instead store them on your main shelves. Never store your garlic in a crisper box because it can trick the garlic into thinking that spring is around the corner.
Once purchased, store your fresh garlic in a cool, dark place. Ideally, it should be placed close to the ground for better air circulation. Use wire baskets or mesh bags to store your garlic. Avoid using plastic bags because these will suffocate your fresh garlic. Store garlic at room temperature. Refrigerated garlic loses flavor and sprouts green stalks. Use the freezer to store your garlic.
Don’t store in oil
Despite popular belief, don’t store fresh garlic in oil. This is not only not sanitary, but it also can lead to the development of botulism. Fresh garlic has a very low acid content, and this makes it susceptible to Clostridium botulinum, the culprit behind botulism. So, it’s better to store fresh garlic in a container where its oil will solidify and remain safer.
Using oil to store garlic is safe as long as the garlic is peeled and not overly oiled. Usually, garlic is stored in a refrigerated container, so storing it in a canister is not necessary. Commercial preparations contain agents that increase the acidity of the garlic oil, which kills bacteria. Although fresh garlic oil can be refrigerated for a week or two, home preparations have no such facilities.
Don’t refrigerate
To preserve the flavor and quality of fresh garlics, you should not refrigerate them at home. Store garlics in dark and cool places. A paper bag or mesh basket with ventilation holes is a good option. If you can’t find a container with enough ventilation holes, you can use a paper bag. However, be sure that the garlic bulbs do not get wet or damp.
The ideal temperature to store garlics is 60 to 65 degrees Fahrenheit, but this is impossible to duplicate artificially. To prevent this, choose a dark cabinet or pantry with decent ventilation. Paper bags are better than plastic bags, which can prevent moisture from entering the garlic. Once you have placed your fresh garlics in a cool, dark place, it will be more protected. To keep garlics fresh in winter, make sure to place them in dark cabinets.
Don’t store in fridge
There are certain times and places in which it is best to store fresh garlics in the fridge. Fresh garlic is best stored in a cool place in the kitchen, and the inside of a fridge is typically cooler than 60 F. Keeping your garlic fresh requires proper storage methods to prevent it from spoiling. Here are some of the best options. Read on to find out which method will work best for your fresh garlic.
The first method is to mince or grate the garlic. You can then store it in an airtight container or silicone ice cube tray. The garlic should be used within two or three weeks, but you can keep the paste for longer. Fresh garlic stored in an oil mixture is prone to botulism if it’s kept too long. To avoid this problem, you can purchase jars of minced garlic in oil, which are acidified and have very little risk of botulism.
