Some people just can’t get enough of garlic! They’re the ones who add extra cloves to already garlicky recipes and shout “More, more!” while cooking. Whether you’re crazy about fresh garlic or just enjoy its flavor, knowing how to store it properly is key. Let’s get started!

Garlic is like the cool cousin of onions, leeks, and chives. It’s planted in fall, hides underground during winter, and pops out in summer. There are two main types: softneck and hardneck. Softneck is the common one you find in stores, while hardneck has bigger cloves.

garlic loves to sprout, especially if it’s sitting in sunlight. But don’t worry, sprouted garlic won’t hurt you; it just tastes a bit different. It’s best to use it before it starts drying out, though.

Let’s talk about storing it:

Whole Heads of Garlic: These can hang out in a cool, dry place for up to six months. But keep them away from bright spots, or they might start sprouting too soon.
Unpeeled Garlic Cloves: Treat these just like whole heads, but remember, once they’re apart, they dry out faster. Keep an eye on them for any signs of shriveling or bruises.
Peeled Garlic Cloves: Stick these in the fridge in a sealed container. They’ll only last a couple of days, so use them up quick!
Pre-minced Garlic: While it’s easy to grab a jar from the store, it might not taste as good as fresh garlic. If you want to prep in advance, try freezing your own minced garlic instead.
Freezing Garlic: Blend garlic with some oil and salt, then pop it in the freezer for later. It’ll last longer, but the flavor might fade a bit.
Using Old Garlic: Sprouted garlic might taste a bit bitter, but it’s still okay to eat. Just ditch any cloves that look moldy.
Garlic Keepers: These fancy containers claim to keep garlic fresh longer, but honestly, a dark, cool spot works just as well.

So, whether you’re a garlic guru or just starting to appreciate its magic, keep these tips in mind to make sure your garlic stays fresh and flavorful for all your culinary adventures!