How To Store Garlic
Stored properly, fresh garlic will last for
months. Commercially, garlic is stored between 30 and 32 degrees.
In most households that is not possible. Here are some other ideas.
Bundle garlic in bundles of 8 to 12 bulbs by tying the stalks and
hanging it, bulb down. Store
garlic in a cool, dry place, with plenty of circulation, away from
You can purchase a ‘garlic keeper’ or simply store it in a wire
basket under a flower pot.
For a homespun display you can braid softneck garlic stems
together, adorn with ribbon and dried flowers, and hang it in your
How About Dehydrating?
It’s easy and you’ll be amazed at how flavorful
fresh garlic powder is compared to commercially purchased garlic
the cloves apart.
the root end of the clove (you may also peel
the clove, but it is not necessary).
the cloves in a single layer in your dehydrator and dehydrate for
16+ hour depending on your dehydrator and the size of the cloves.
skins fall right off!
can store whole cloves or grind them into powder.
in an airtight container. OR...
make garlic salt, mix 3 parts salt and 1 part garlic.
Garlic in Wine or Vinegar
Peeled garlic cloves can be stored in wine
or vinegar and refrigerated.
Garlic can be stored in this manner for about 4 months.
Discard if you see any signs of mold or yeast growth.
it can be done, refrigeration is not the best way to store your
garlic because it changes its texture, flavor, and speeds
Garlic can be stored in the freezer but keep in mind that freezing
garlic changes its texture and flavor.
can freeze entire bulbs and use individual cloves when you need
Peel, chop, and store in small Ziploc
bags. If you fill the bags lightly and freeze them flattened you
can break off what you need later.
How Not to Store Fresh
Never store garlic in oil. Garlic in oil can be kept in
the refrigerator for a maximum of 2 weeks. After that, it can
develop dangerous bacteria/toxins.
Garlic and oil at room temperature can cause dangerous toxins to
Here are some helpful hints to make peeling your cloves a little
Blanch in boiling water for approximately 20 seconds, then drop
into icy cold water. The skins will slip right through your
cloves in a glass of cool water for 30 minutes and the skins will
come right off.
the old fashioned method, trim off the top and bottom of the clove
and roll it between your fingers.
off the bottom of the clove, place flat on your counter of cutting
board, pop it with the flat end of a knife.
Purchase a ‘garlic tube’. It’s basically a flat piece of
silicone. Wrap the cloves in the tube and roll it on the counter
a few times.