Garlic is a staple that we like to have in abundance. It goes in or on just about everything and it lasts a long, long time. So long, in fact, that when you find yourself wondering if that bulb of garlic you bought a couple of months ago is still good, the answer is probably: Yes.

When stored properly, whole heads of garlic can last up to six months. To set yourself up for that kind of allium longevity, it’s important to start with the best heads of garlic. Those will be firm to the touch with papery skin that’s free from any soft spots or visible discoloration. Above all else, make sure you purchase garlic that hasn’t sprouted — meaning it doesn’t have a little green stalk coming out of the top). Sprouting indicates that the garlic is getting old and its flavor may be compromised. Of course, with a bit of care, sprouting is avoidable — read on to learn how.

How to store whole garlic heads 

Garlic does best when stored at room temperature in a cool, dry, dark place with plenty of airflow and minimal humidity. Although the refrigerator might seem like a good place to start, it’s actually too cool for heads of garlic, which do best at temperatures between 60°F and 65°F. Your best bet is a pantry or cupboard away from heat sources (like the stove) and out of direct sunlight.

If you don’t want whole heads of garlic rolling around on your shelves, keep them in wire baskets, mesh bags, or other open air containers. Make sure to avoid plastic bags or sealed containers, as those lock in moisture and don’t allow for the kind of airflow that keeps garlic freshest.

When stored this way, a whole head of garlic can last you for up to six months. However, once you break off a clove, the clock starts ticking. Single unpeeled garlic cloves will last you just seven to 10 days, and the remainder of the intact head will last about two weeks. 

How to store peeled and minced garlic

Although whole heads of garlic do best outside of the refrigerator, once you’ve broken off a clove (or several) and removed the outer peels, the game changes. Naked cloves, whether whole or minced, should be stored in the refrigerator or freezer for optimal quality and shelf life. 

Stored in the fridge

Sometimes you bite off more than you can chew, and sometimes you peel more garlic than you need. You can store peeled garlic cloves in an airtight container or sealed plastic bag for up to a week in the refrigerator. Chopped, sliced, or minced garlic should be stored the same way and used within three days — before discoloration starts to set in. 

If you have unused naked clothes you can preserve them for a few extra days by confiting them, or cooking them in oil. Garlic confit is a popular preparation that leaves you with soft, sweet garlic to put on toast, pastas, or anywhere you’d like. While it’s both easy and delicious, this method requires attention to food safety, as chopped garlic in oil does have links to botulism, which is food poisoning caused by toxins from Clostridium botulinum bacteria. When making garlic confit, it’s essential to refrigerate it and use within 4 days. It’s also best to use whole cloves if you can. 

Stored in the freezer

According to the USDA, frozen foods are good indefinitely. However, just because something is edible doesn’t mean it will taste good. Frozen garlic, both peeled whole or minced cloves, should be used within a year to ensure optimal flavor and freshness.  

Whole peeled garlic cloves can be stored in a freezer safe zip top bag or container. You can thaw whole cloves on the counter before using  them, or toss them right into broths or pasta sauces for added flavor. 

Chopped garlic can be frozen in a variety of ways. If you are freezing garlic in bulk, use a food processor to chop the garlic. Then, transfer the garlic to a freezer safe bag, spread it into a thin layer, and seal the bag. Place the bag on a sheet tray and then, using your finger, draw a grid with one to two-inch squares across it and freeze overnight. When you’re ready to use it, simply break off a square. Alternatively, you can add minced garlic to an ice tray with a little bit of water, freeze, and then transfer the frozen cubes to a plastic bag or container. Just know that the ice tray is likely to have some residual garlic smell.

How to tell when your garlic has gone bad

Fresh cloves of garlic have a firm texture, a white, creamy color, and a pleasant garlicky aroma. Because of its papery covering, you might not be able to tell immediately that garlic has gone bad. However, if you peel garlic and notice soft or shriveled cloves, yellow or brown discoling, or a pungent, foul smell, that garlic is past its prime and should be discarded.

Sprouting is another telltale sign that garlic is getting old. Direct sunlight or a warm environment will speed the sprouting process, which is why it’s important to store garlic in cool, dark places. While sprouted garlic is still safe to eat, the cloves are likely to be bitter and dry, so it’s best to try and avoid sprouting at all costs.

What to do with garlic that has gone bad

Even with its long shelf life and multitude of uses, there’s a chance you might end up with some rotten garlic. If that happens, what you do next matters. Instead of tossing it in the garbage, give that unused garlic a second life with Mill. The Mill food recycler turns uneaten food into food grounds that can be used as chicken feed or as a soil amendment in your own lawn or garden.

Sources:

1. U.S. Centers for Disease Control and Prevention: “Botulism Prevention.” May 6, 2024. https://www.cdc.gov/botulism/prevention

2. U.S. Department of Agriculture: “Can you get botulism from garlic in oil?” July 3, 2024. https://ask.usda.gov/s/article/Can-you-get-botulism-from-garlic-in-oil

3. U.S. Department of Agriculture: “Freezing and Food Safety.” August 9, 2024. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety