Fresh Garlic All Year Round Without Spoiling Thanks to These 3 Simple Preservation Tips: Anyone Can Do It
Garlic is a kitchen essential, but it often spoils before we finish using it. Mold, sprouting, and drying out are common issues—especially if stored incorrectly. Luckily, with a few simple tricks, you can preserve garlic for months without losing its flavor or nutrients. No special tools or chemicals needed—just smart storage.
1. Store Garlic in a Cool, Dry, and Dark Place (the Traditional Way)
The easiest method is often the best. Keep whole garlic bulbs in a mesh bag, paper bag, or a basket—never plastic. Store them in a pantry or cupboard away from heat and light. This keeps them dry and prevents sprouting. Under proper conditions, garlic can last up to 6 months this way.
2. Preserve Garlic in Oil (Refrigerated Only)
Peel the cloves and submerge them completely in olive oil in a sterilized jar. Seal and keep in the fridge. This not only keeps the garlic soft and ready to use, but it also infuses the oil with flavor. Be cautious: always store in the fridge and use within 2–3 weeks to avoid bacterial risks like botulism.
3. Freeze Garlic for Long-Term Use
Peel and chop garlic, then freeze it in small portions using ice cube trays or freezer bags. You can also blend it with a little oil before freezing to make it easy to scoop when cooking. Freezing slightly changes the texture but preserves all the taste.
Bonus Tip: Never store garlic in sealed containers at room temperature. Moisture buildup will speed up spoilage or lead to mold.
With these simple methods, you’ll never throw out spoiled garlic again—and your dishes will always have that fresh punch of flavor, no matter the season.
