Garlic
A whole garlic bulb keeps 3 to 6 months stored cool, dry and airy. Individual broken cloves only one to two weeks.
Why garlic keeps so long
Garlic is a remarkably long-keeping kitchen staple. A whole, unpeeled bulb stays firm and aromatic for three to six months stored cool, dry and airy. Once you break the bulb open, the individual cloves keep much less — they dry out at the cut points and last about one to two weeks. Peeled or chopped garlic belongs in the fridge and keeps only a few days.
The most common mistake is storing it in the fridge: in the damp cold, garlic starts to sprout and turns rubbery, and the moisture invites mould. Garlic belongs instead in a dry, airy spot at room temperature — an open mesh bag, a ceramic garlic keeper with holes or a basket is ideal. Air circulation is key; in a sealed plastic bag it spoils fast.
One important safety note concerns homemade garlic oil: raw garlic steeped in oil, sealed from air, offers ideal conditions for the botulism organism, a rare but dangerous nerve toxin. Homemade garlic oil should therefore always be refrigerated and used within a few days — or reach for commercially made, acidified products. Dry, whole garlic, by contrast, is entirely safe.
There are variety differences too: freshly harvested green garlic from early summer keeps far less than the dried, storable garlic sold year-round. And if you use a lot, buy it in small amounts rather than stocking up on large quantities that end up sprouting. A cool, airy spot in the kitchen is plenty for everyday needs, and keeps the bulbs firm for months.
How do I spot bad garlic?
Garlic shows its age quite clearly:
Soft, shrivelled or brown-spotted cloves are past their point. Fresh garlic is firm and plump.
A green shoot in the center is edible but tastes bitter and sharper — lift it out if you prefer.
Grey or black mould and a musty smell mean discard it.
Shelf life at a glance
State and storage decide between days and months:
| State | Shelf life |
|---|---|
| Whole bulb, cool & dry | 3–6 months |
| Single clove, broken off | 1–2 weeks |
| Peeled/chopped, refrigerated | a few days |
| Garlic oil, homemade, refrigerated | a few days (botulism risk) |
Store it right
The right storage keeps garlic longest:
Dry and airy — in an open mesh bag, basket or garlic keeper, never sealed film.
Cool, but not the fridge — at room temperature or a cool pantry; cold makes it sprout.
Prefer the whole bulb — break it only when you need cloves; whole bulbs keep far longer.
Refrigerate garlic oil — homemade always chilled and used up quickly.
Common myths
A few myths surround garlic:
No — there it sprouts and turns rubbery. Dry, at room temperature, is right.
No, just more bitter and sharp in taste. You can eat it or lift it out.
A dangerous myth — it can foster botulism. Always refrigerate and use within a few days.
Garlic preserves well: peeled cloves can be frozen, made into paste, or dried and ground to granules. That way you have garlic on hand even when the fresh bulb runs out — with no risk at all.