Storing Garlic

Storing Garlic | Dick’s Stinkin’ Good Garlic
Dick’s Stinkin’ Good Garlic

Storing Garlic

Keep your garlic flavorful and long-lasting with the right temperature, humidity, and airflow—plus a few storage do’s & don’ts.

Quick Start: Best Way to Store Garlic

  • Cool & dry, with airflow. Aim for a breathable spot out of sun (pantry, cellar, cool room).
  • Two proven strategies:
    • Cool-room: about 56–58°F with 45–55% RH (mesh bags or crates).
    • Cold-dry: about 32–38°F with <70% RH (commercial/cold storage).
  • Avoid the “sprout zone” (≈40–50°F) for long stints; bulbs tend to sprout faster there.
  • Keep it breathable: mesh bags, baskets, slatted crates, or braids—never sealed plastic.
No cool cellar? You can store bulbs in the refrigerator (paper bag in the crisper). Use pantry stock first and save refrigerated bulbs for later—expect faster sprouting once they come back to room temp.

Good Containers & Locations

Use

  • Plastic or cotton mesh bags
  • Slatted crates or ventilated baskets
  • Braids/bundles (great airflow, easy to check)
  • Dark shelf or pantry with circulation

Avoid

  • Sealed plastic (traps moisture → mold)
  • Sunny windowsills or hot kitchens
  • Next to potatoes (more moisture/ethylene)

Whole Bulbs vs. Peeled Cloves

  • Whole, cured bulbs keep the longest—months—if stored cool, dry, and ventilated.
  • Broken bulbs/peeled cloves shorten storage life. Keep refrigerated in a breathable container and use soon.

Garlic in Oil: Safety First

Never store garlic in oil at room temperature—it can allow dangerous Clostridium botulinum growth.

  • If making garlic-in-oil, refrigerate and use within 4 days, or freeze for longer storage.
  • Fully dried garlic (dehydrated) is a different case—dry pieces can safely flavor oil if no moisture is introduced.

Fridge vs. Pantry

Pantry/Cellar

  • Best for steady, cool, dry conditions with airflow.
  • Check monthly; remove any soft or sprouting bulbs.

Refrigerator

  • Use a paper bag in the crisper for darkness + airflow.
  • Plan to use refrigerated bulbs later in the season; they may sprout sooner after warming.

Troubleshooting

Symptom Likely Cause Fix
Moldy bulbs Too much moisture, poor airflow Switch to mesh/baskets; reduce humidity; dark, ventilated space
Early sprouting Temps in 40–50°F zone for weeks Go cooler (32–38°F) or slightly warmer (56–58°F); keep dry
Shriveled bulbs Very dry, warm air Move to cooler area; avoid heater vents/sun
Off flavors/green tips Light exposure, warmth Store dark; keep cool and dry

FAQ

How long will cured garlic keep?

Softneck varieties can last up to ~9 months under good conditions; hardnecks commonly 4–6+ months. Variety and storage conditions make a big difference.

Is the fridge “bad” for garlic?

No—but use it strategically. Refrigeration can keep bulbs firm, though they may sprout sooner after you bring them back to room temp. Use pantry stock first; keep some bulbs refrigerated for later in the season.

Can I freeze garlic?

Yes. Freeze whole peeled cloves, chopped garlic, or purees. For garlic-in-oil, freeze (don’t shelf or room-temp store). Label and date.

© Dick’s Stinkin’ Good Garlic • Northern Illinois