How to Store Garlic So It Stays Fresh as Long as Possible

Garlic can stay fresh for up to six months, and sometimes longer, with proper storage. Its pungent raw form and mellow cooked version are key to enhancing dishes such as mashed potatoes and shrimp with pasta. Known for its simplicity in storage, garlic just needs ample air and space to stay fresh and flavorful. Here, we explore how to store garlic to maximize its freshness.

Storing Whole Garlic

The first thing you need to remember about storing garlic is that it keeps best when kept together. "The bulbs are their own storage container so don't break them apart until you need to," says Sur La Table chef Richard Temples. Leave them together, covered in their paper covering, and resist the temptation to break the cloves off the bulb until you're ready to use them. "Once the cloves are pulled apart, they tend to dry out much quicker," adds Stephen Chavez, chef-instructor at the Institute of Culinary Education.

If you're lucky enough to pick up garlic with the long stems still attached, try this tip from Ed Fraser of Fraser's Garlic Farm in western New York: He ties it up in a bundle or braids it, hangs it in his kitchen, and breaks off cloves as needed.

Choose the Right Container

Don't fret too much about what kind of container you keep the garlic in. A terra-cotta or ceramic container specifically designed for garlic storage is great, but so is a paper or mesh bag, a wire basket, or even just a simple bowl. The goal is to encourage the circulation of dry air, which is why a plastic bag is a no-no since it seals in moisture. "Baskets, bowls, mesh bags, any kind of containers that will allow some airflow are great," says Temples. "You always want to keep your garlic cool and dry—cool, but not cold, and with some airflow."

If you opt to keep your garlic on the counter, find a spot away from the window. "It can be in a bowl on the counter if it is out of direct sunlight," says Chavez. "Like any other plant/bulb, it will sprout much quicker with the sunlight."

Keep It Cool (Not Cold) and Dry

While you want to keep your garlic cool and dry, this doesn't meant the basement or the refrigerator is the best choice. Fraser often sees people store garlic in the basement, thinking the chilly temperature will help, but he advises against that. "Generally, the humidity in a basement doesn't work for garlic. The garlic gets soft and dries out," he says.

The refrigerator, says Temples, is often too cold. "You should always choose the counter over the fridge!" he says. "The cold temperature in the fridge mimics autumn to garlic, and causes it to sprout within a couple weeks. Sprouts are edible but can have a bitter flavor." The pantry is typically a good spot—as long as you keep the garlic away from potatoes, since garlic, onions, and other alliums emit gases that can hasten sprouting in those spuds.

How Long Whole Garlic Will Last

Stored properly, a whole unpeeled head of garlic may last longer than you expect. "Most people don't know that garlic will last four to six months if kept cool and dry!" says Temples. Once you start breaking the cloves off from the bulb, the garlic will begin to deteriorate. After removing the first clove, you probably have about 10 days to two weeks before the remaining garlic on the bulb begins to sprout. Fraser notes that smaller heads of garlic store better than larger ones.

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Refrigerating Peeled and Chopped Garlic

"Once chopped, we want to prevent the garlic from drying out and accelerating the aging process," says Temples. Of course, this is a rare problem, jokes Temples, since many chefs take a "more is more" approach to garlic: "Leftover garlic? Never heard of it!"

Peeled Garlic

If you've peeled more cloves than you need, the fridge is the best place to store them. Wrap them in plastic or put them in a sealed bag or container first.

Chopped Garlic

Keep chopped garlic in an airtight bag or small jar for up to three days, says Chavez; after that, you'll start to see discoloration that indicates the garlic is going bad. If you cook the garlic in olive oil before storing in the refrigerator, it can last up to a week. "Do not ever store raw garlic in any form in uncooked oil," he says. "Raw garlic and oil will become contaminated with botulism very quickly."

Freezing Garlic

Chopped or whole garlic can last up to 12 months when stored in the freezer.

Chopped Garlic

Chopped garlic, stored frozen with water in ice cube trays, can be popped out one cube at a time and tossed into the frying pan when cooking. "You can freeze garlic in a bit of water and add straight to your recipe," says Temples. "This has always been a time saver. Fresh chopped will always have the best garlic flavor, however, storing frozen has benefits, too. If you meal prep, or just need some shortcuts to get dinner on the table, it is nice to have garlic ready to use." 

Whole Garlic

Peeled whole cloves will also keep in the freezer for six to 12 months when stored in an airtight or vacuum-sealed bag, says Chavez. Just prepare them first: "Whole heads or unpeeled cloves are not recommended to be frozen, since peeling will be very difficult," he says.