Garlic, that little bulb of flavor magic, holds a special place in the heart of every cook. Whether it’s jazzing up a marinade or adding depth to a stew, garlic is indispensable. But when it comes to storing this culinary gem, confusion often arises. Should it chill in the fridge, cozy up with onions in the pantry, or bask on the countertop?

Let’s tackle the fridge dilemma first. While it won’t harm your garlic to chill out in the cold, it’s not the best move. Cold temps can trigger sprouting, turning your garlic into a premature green thumb experiment. So, in short, the fridge isn’t garlic’s happy place.

Instead, garlic prefers a mild climate, around 60°F, with a little airflow to keep things fresh. Think countertop or pantry, but avoid trapping it in plastic bags or airtight containers. Those can create a moist environment that spells trouble for your garlic’s longevity and flavor.

But what about the flavor, you ask? Storing garlic in the fridge can alter its taste, making it bitter and less aromatic. On the flip side, subjecting it to tropical temperatures will dry it out faster than you can say “garlic bread.”

So, where’s the sweet spot? Whole heads of garlic thrive in cool, dimly lit places like baskets or mesh bags. If you’ve got peeled cloves, the fridge is their happy place, snug in an airtight container. Just be sure to use them within a few days to avoid flavor loss.

Now, let’s talk risks. Improper storage can turn your garlic into a science experiment gone wrong. Sprouted bulbs are a sign of distress, but they’re still safe to eat—just pluck out the sprouts. Moldy garlic, though? That’s a one-way ticket to the trash bin.

For those seeking alternatives to the fridge, fear not. Garlic can hang tough outside the cold box for up to six months, as long as it’s kept cool and dry. And remember, when picking garlic, opt for firm bulbs with tight skins to avoid any unpleasant surprises.

So, there you have it—garlic storage demystified. With a little TLC and the right conditions, your garlic will be ready to elevate any dish you throw its way.