Too Much Garlic on Hand? Here Are the 3 Best Ways to Store It
"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links."
Ah, garlic! If there's one flavor that we can't do without when making dinner, it's that odiferous allium. By turns pungent, spicy, sweet (especially when cooked), and of course, garlicky, the versatile bulb has a way of improving almost any meal.
We love it in a creamy pasta sauce, or when cooking fish. We'll throw whole cloves in the pan when roasting chicken thighs. We even like to pickle it!
And we always pick up a head or two when out shopping. If you do the same, you may be wondering how to store garlic until you're ready to use it.
Below, find three methods for storing garlic, depending on whether it's unpeeled, peeled, or already chopped: on the counter, in the fridge, and in the freezer. Each work well depending on what stage the garlic is in and how long you want to keep it.
The good news is, garlic is pretty easy to keep, and it takes a while to go bad.
How to Store Fresh Garlic on the Counter or in the Pantry
Best for: Whole unpeeled garlic heads and cloves
Garlic will last: 1-2 months if cured; three weeks if uncured
To store most fresh garlic, you simply need to keep it in a cool, dry place, out of direct sunlight! As with any food, the enemies of garlic are light (which will cause it to start growing), as well as heat, and humidity (which will cause it to rot). Because garlic is a cold-weather crop, cold temperatures can also cause garlic bulbs to grow, which is why the fridge is not the best place for long-term storage.
How long the garlic will last on your counter depends on whether it has been cured.
Fresh garlic you've grown yourself and some for sale at farmers' markets will be "uncured." The rest, whether from a supermarket or elsewhere, is likely cured.
"Cured garlic" simply means the bulbs have been slightly dried to improve shelf life. Curing also removes a bit of the pungency from the bulbs, as they are less juicy.
Many people prefer cooking with uncured garlic, since it's a little stronger. They're both used exactly the same, and the vast majority of fresh (not jarred) garlic you've probably seen has been cured.
If you have a cool, dry spot on your counter, consider putting it in a bowl there, or possibly in a mesh bag or paper bag. Don't put it in a plastic bag, which traps moisture. If your counter gets a lot of light, try storing it in a cupboard — lower is better, as the air will likely be cooler.
What if my garlic turns green or sprouts?
Unlike potatoes, green, sprouted garlic is still edible. You don't have to throw it out! Though it will taste a little different.
In general, garlic sprouts taste sharper and a little more bitter than un-sprouted garlic bulbs. Some find the taste mildly off-putting, although others actually prefer the piquant taste.
The bulbs tend to shrivel after sprouting, and are milder and less garlicky. While you can certainly cook with sprouted garlic, most people prefer the un-sprouted kind.
Related: How to Store Onions So They'll Last Longer
How to Store Peeled Garlic in the Fridge
Best for: Already peeled whole or chopped garlic
Garlic will last: 1 week whole, 1-2 days chopped
If you have whole cloves that you've already peeled, or leftover minced garlic, you should store it in the fridge to keep it from shriveling or molding.
To store garlic in the fridge, put whole or minced cloves in a sealed zip-top bag or airtight container (so it doesn't make everything else in the fridge smell). Generally whole garlic cloves will last at most 7 days stored this way — and minced garlic will only last a day or two.
It will also lose quite a lot of flavor in the process so if you're looking for strong garlic flavor in your recipe, you may want to use the garlic quickly, or use more than the called-for amount if it's been a few days.
This flavor loss is one reason we recommend using fresh garlic instead of the jars of already-minced stuff.
Rocker Garlic Press
$7.97
amazon.com
Can I store minced garlic in oil?
One often-cited danger of storing raw garlic in oil is the potential for botulism—a potentially fatal bacterial toxin.
Heat, however, will destroy the bacteria, so if you're looking to store a lot of minced or whole peeled garlic, you can extend the shelf life by poaching it in oil. This will result in already-cooked garlic you can use in sauces, dressings, or on pastas, along with garlic-flavored oil.
Cooking method: To poach garlic in oil, cover the garlic with oil in a small saucepan. (An easy proportion is about 1/2 cup oil per head of garlic.) Cook over low heat until just simmering (about 200°F) for one hour. Do not let oil bubble. Cool and store in glass jars. It can be refrigerated for up to 1 month.
How to store garlic in the freezer
Best for: Bulk garlic whether whole or chopped
Garlic will last: Up to 6 months
If you're growing your own, got a little overenthusiastic at the farmers' market, or just found a deal too good to pass up and have too much garlic on hand, freezing is the way to go.
The only real important detail is to keep the garlic as airtight as possible before freezing. Zip top bags work best for this, but any container filled to the brim will also work. You can freeze garlic in whole heads, in whole cloves (peeled or unpeeled), or minced and separated into small portions.
You can even freeze cubes of minced garlic in an ice tray, and then store them in a sealed bag! The only limit is the size of your freezer. To use this garlic, simply allow to thaw. Or if you're cooking with it, you can toss it directly into the pan!
You Might Also Like
