Storing fresh garlic

What’s the best way of storing fresh garlic?

It’s the question everyone asks. The simplest answer is keep it in light, dry, ventilated and coolish conditions. Avoid leaving it in the sun as it will shrivel and dry out quickly. Likewise, in most conditions, do not store it in the fridge – it will dry out much faster and may even shoot early. A colander, open weave basket or hard mesh container are the perfect vessels to keep it ventilated. However, it can vary depending on your environment, humidity levels and the variety of garlic. Refer to our guide below.

Garlic needs:

• ventilation

• light
• stable cool-mild temperatures

• no direct sunlight

• not in the fridge (unless you’re in the tropics)
• not in the dark

Storing garlic in dry environments

In non-humid places like Victoria, Tasmania and large parts of NSW and SA, it’s best in your pantry or on your kitchen bench, in a well ventilated spot. An open container or shelf is good. It should be kept dry and get some light but not sealed in a container as it can get mouldy. Ideally, it should get some light to prevent it from sprouting too soon. Do not store it in the fridge as it may dry out sooner or shoot early due to the cold. See images for storage ideas.

• Temperature range: 12-20 degrees C
• Humidity range: 40-65%

Short periods of warmer weather and humidity are fine.

Storing garlic in the wet-tropics

Keep your garlic in the fridge. So long as your fridge isn’t too moist, in a tomato or blueberry punnet in your vegetable crisper is the best place. It isn’t likely to last as long in the fridge as it would in more temperate environments, but it will last longer than if you leave it out in the humidity of your house.

• Consistent temperatures: 25 degrees and above
• Humidity: 70% +

Why does it matter how I store my garlic?

You want your garlic to last as long as possible, especially if you’ve grown a whole lot or ordered in bulk. Fresh garlic is way better than any imported garlic, and you want it to last so you can use every last clove. Poor storage conditions can see your garlic go mouldy, dry out quickly and shoot too early. Avoid this by following our guides on this page.

Can you freeze garlic?

Yes, you can freeze garlic. The flavour is still pretty good too, although the longer it is frozen, the more the flavour will diminish. Freeze it with the peel still on and it will last 12 months in a freezer container or bag. Freezing garlic actually makes the peel easier to remove. So if you struggle with removing those pesky skins, freezing could be the thing for you! To remove skins, thaw and crush each clove with the flat of a knife, the same way you would if it was fresh. See our detailed guide to freezing garlic.

Can you store fresh garlic in oil?

You should not store fresh garlic in oil if you don’t want to risk getting very sick or even dying from botulism! Storing fresh garlic in oil (even if kept in the fridge) risks growing Clostridium botulinum bacteria, which causes botulism – a rare but potentially fatal condition. The harmful bacteria thrive and produce the toxin in environments with little oxygen, such as in home-canned food.

Roasted garlic can be stored in oil in the fridge for 3-4 weeks.

For more ways to store garlic, see 5 Ways to Preserve Garlic at Home