How to Store Garlic
Cure and store properly for months of pungent, flavorful garlic
Quick Reference
Hardneck vs. Softneck Garlic
Hardneck Varieties3-4 months
- • Rocambole, Porcelain, Purple Stripe
- • Stiff central stem
- • Larger, easier-to-peel cloves
- • More complex flavor
- • Shorter storage life
- • Can't be braided
Softneck Varieties6-9 months
- • Artichoke, Silverskin
- • Flexible stem for braiding
- • More, smaller cloves
- • Milder flavor
- • Best for long-term storage
- • Store-bought is usually softneck
The Curing Process
Curing is essential - it dries the outer layers and prepares garlic for storage.
- 1Harvest at the right time
Harvest when lower 1/3 of leaves are brown but upper leaves are still green. Don't wait until all leaves brown - bulbs will start to split.
- 2Don't wash or remove dirt
Brush off loose soil but don't wash. Keep roots and stems attached during curing.
- 3Hang or lay flat in warm, dry area
Tie in bunches of 5-10 and hang, or lay on screens. Need warm (75-80F), dry, well-ventilated, shaded location.
- 4Cure for 2-4 weeks
Garlic is cured when wrappers are papery, stems are completely dry, and roots are dry and stiff.
- 5Trim for storage
Cut roots to 1/4 inch. Trim stems to 1-2 inches (or leave long for braiding). Remove dirty outer wrappers but leave clean ones.
Storage Methods
Braiding (Softneck Only)
- • Leave stems long when curing
- • Braid 8-12 bulbs together
- • Hang in cool, dry location
- • Decorative and functional
- • Traditional storage method
Mesh Bags
- • Excellent airflow
- • Easy to check for spoilage
- • Hang or store on shelf
- • Works for any garlic type
- • Don't overfill
Garlic Keeper
- • Ceramic or terracotta with holes
- • Keeps light out, allows airflow
- • Good for small quantities
- • Counter storage option
Paper Bags
- • Punch holes for ventilation
- • Keep loosely closed
- • Store in cool, dark place
- • Simple and effective
Don't Refrigerate Whole Garlic
Refrigeration is one of the worst things you can do to garlic:
- • Cold triggers sprouting
- • Humidity causes mold
- • Garlic absorbs fridge odors
- • Dramatically shortens shelf life
- • Exception: Peeled or minced garlic should be refrigerated
Long-Term Preservation
Freezing
- • Peel cloves and freeze whole
- • Or mince and freeze in ice cube trays
- • Cover with oil for easy portioning
- • Lasts 10-12 months
- • Texture changes but flavor remains
Dehydrating
- • Slice thin (1/8 inch)
- • Dehydrate at 115-125F
- • Takes 6-8 hours
- • Grind into garlic powder
- • Lasts 2-3 years
Garlic in Oil
- • MUST be refrigerated (botulism risk)
- • Use within 1 week (fresh garlic)
- • Or freeze for up to 3 months
- • Never store at room temperature!
Pickled Garlic
- • Peel whole cloves
- • Cover with vinegar
- • Add salt, herbs, spices
- • Refrigerate - lasts months
- • Great for cooking
Signs of Spoilage
- Soft, mushy cloves
- Brown or yellow spots on cloves
- Mold (green, black, or white fuzz)
- Shriveled, dried out cloves
- Off or sour smell
Green sprouts? The garlic is still edible but milder and slightly bitter. Remove the green sprout before using. Soft or moldy garlic should be discarded.
Common Storage Mistakes
Frequently Asked Questions
How long does garlic last in storage?
Properly cured garlic lasts 3-6 months depending on variety. Hardneck varieties last 3-4 months. Softneck varieties (best for storage) can last 6-9 months. Store in cool, dry conditions at 60-65F.
Should garlic be refrigerated?
No! Refrigeration triggers sprouting due to the cold and humidity. Store at room temperature or slightly cooler (60-65F) in a dry location with good airflow. Only freeze or refrigerate processed garlic.
How do you cure garlic?
Hang harvested garlic in a warm (75-80F), dry, well-ventilated area for 2-4 weeks. When the outer wrappers are papery, stems are dry, and roots are dry and wiry, curing is complete.
What causes garlic to sprout?
Garlic sprouts when exposed to cold, moisture, or light. Sprouted garlic is still edible but has a milder, slightly bitter flavor. To prevent sprouting, store in dry, dark conditions at 60-65F.