Buzz
Garlic is often regarded as an herb, yet it possesses a strong aroma akin to onions. It is used in various culinary preparations and sometimes for medicinal purposes. Fresh garlic can be purchased at markets or supermarkets. Whether you buy it or grow it yourself, proper storage techniques can help you keep garlic fresh for an extended period. The following guide will show you how to preserve fresh garlic effectively.
Steps
Preserving Fresh Garlic
Purchase or harvest fresh and firm garlic. This is crucial because the fresher the garlic, the longer it will last.
- The garlic bulb should be firm with a dry, papery outer layer and no sprouts. Soft bulbs indicate overripe garlic, which won't store well.
- Avoid selecting wrinkled bulbs or refrigerated garlic from supermarkets.
Dry homegrown garlic bulbs before storage. Allowing homegrown garlic to dry before storing enhances its aroma and deepens its flavor.
- Wash freshly harvested garlic bulbs and let them air-dry in a cool, dry, and shaded area for about a week.
- You can hang garlic bunches to dry them effectively.
Store garlic at room temperature. Many people mistakenly refrigerate garlic, but a room temperature of around 16°C is ideal for preservation.
- Refrigerating garlic can cause it to spoil. Chilled garlic absorbs moisture and may develop mold.
- If you mince or grind fresh garlic, store it in an airtight container in the fridge for a short period, but use it as soon as possible.
- Avoid freezing garlic, as it alters its texture and flavor.
Keep garlic in a well-ventilated area. Storing garlic in a cool, airy space allows it to "breathe" and extends its shelf life.
- Use wire baskets, mesh bags, small bowls with ventilation holes, or paper bags for storage.
- Avoid plastic bags or airtight containers, as they can cause mold or sprouting.
Store fresh garlic in a cool, shaded place. A kitchen cabinet or a slightly dark corner on the countertop is ideal.
- Keep garlic away from sunlight and humidity to prevent sprouting.
Use separated garlic cloves promptly. Garlic doesn’t last long once the bulb is broken into individual cloves.
- Discard garlic if it becomes soft or shows green sprouts in the center.
- Properly stored garlic bulbs can last up to 8 weeks, while separated cloves remain fresh for 3 to 10 days.
Note that "early-season garlic" requires different storage methods compared to regular garlic. Homegrown early-season garlic should be refrigerated immediately after harvesting.
- Early-season garlic, also known as "young wet" garlic, is harvested in early summer and has a milder flavor. It doesn’t need to be dried and can be stored in the fridge for up to a week.
- This type of garlic has a subtler taste than regular garlic and can be used as a substitute for onions or leeks in cooking.
Alternative Methods for Storing Garlic
Freeze garlic. While some people avoid freezing garlic due to changes in texture and flavor, it’s a practical option for those who don’t use garlic frequently or want to avoid wasting leftover cloves. You can freeze garlic using one of these methods:
- Freeze whole, unpeeled cloves by wrapping them in plastic wrap or foil or placing them in a freezer bag. You can then separate and use individual cloves as needed.
- Alternatively, peel the garlic, mince or chop it, and store it in a freezer-safe bag or wrap it in freezer-safe film. If the garlic clumps together, you can grate it to use the desired amount.
Store garlic in oil. There’s some debate about storing garlic in oil because keeping garlic submerged in oil at room temperature can promote the growth of clostridium botulinum, which causes botulism. However, freezing garlic in oil eliminates this risk. Here’s how to safely store garlic in oil:
- Peel the garlic cloves and submerge them in a glass jar or plastic container filled with oil. Seal the container tightly and store it in the freezer. Use a spoon to scoop out garlic as needed.
- Alternatively, blend peeled garlic with olive oil in a ratio of one part garlic to two parts oil using a blender or food processor. Transfer the mixture to a freezer-safe container, seal it, and freeze. This method is convenient for cooking, as the oil prevents the mixture from freezing solid, allowing you to scoop it directly into a pan.
Preserve garlic in alcohol or vinegar. Peeled garlic can be stored in wine or vinegar and kept in the fridge for up to 4 months. Use dry red or white wine or white or white wine vinegar. To preserve garlic this way, place peeled cloves in a glass jar and fill it with your chosen liquid. Seal the jar tightly and refrigerate.
- To enhance the flavor of pickled garlic, add 1 tablespoon of salt (per cup of liquid) along with dried herbs like chili flakes, oregano, rosemary, or bay leaves. Shake the jar to mix the ingredients evenly.
- Although pickled garlic can last up to 4 months in the fridge, discard it if mold appears on the surface. Avoid storing pickled garlic at room temperature, as mold can develop quickly.
Dry garlic. Another method to preserve garlic is by drying it. Dried garlic loses moisture, so even a large quantity won’t take up much storage space in your kitchen. When used in cooking, dried garlic rehydrates and imparts a wonderful flavor to dishes. There are two ways to dry garlic, depending on whether you have a food dehydrator.
- You can dry garlic using a food dehydrator by peeling and slicing the cloves lengthwise. Use plump, undamaged cloves for best results. Place the garlic on the dehydrator trays and follow the machine’s instructions for optimal drying. Fully dried garlic will be brittle and easy to crumble.
- If you don’t have a dehydrator, you can use an oven for a similar process. Place the halved garlic cloves on a baking tray and dry them at 60°C for 2 hours. Then, reduce the temperature to 55°C and continue drying until the garlic is completely dehydrated.
Make garlic salt. You can use dried garlic to create garlic salt, adding a rich, nuanced flavor to your dishes. To make garlic salt, simply grind dried garlic into a fine powder using a food processor. Add 4 parts sea salt to 1 part garlic powder and blend for about 1 to 2 minutes.
- Avoid blending for more than 2 minutes, as the mixture may clump together.
- Store the garlic salt in an airtight glass jar and keep it in a cool, dark cupboard.
Tips
- Ceramic bowls with ventilation holes, specifically designed for storing garlic, can be purchased at kitchenware stores.
Warnings
- If preserving garlic by submerging it in olive oil, avoid storing it at room temperature, as this can lead to the growth of clostridium botulinum bacteria.
