Garlic was previously considered a herbaceous plant, but actually garlic is a tuber that is closely related to onions. Garlic can be used in various dishes and sometimes for medicinal purposes. Fresh garlic can be found at your local vegetable store or you can grow it in your yard. Garlic that you buy or grow yourself at home, with proper storage you can use it longer. The following guide will help you to store fresh garlic.
Step
Method 1 of 2: Storing Fresh Garlic
Step 1. Buy or pick fresh, firm garlic
This is important because the fresher your garlic, the longer it will last.
- Garlic should be firm with dry skin like paper and not sprout. Soft garlic indicates that the garlic is too ripe and will not be stored for a long time.
- Avoid wrinkled or refrigerated garlic at the supermarket.
Step 2. Dry the garlic after you pick it before storing it
Drying the garlic that you grow yourself before storing will make the taste stronger.
- Wash your freshly picked garlic and let it dry in a dark, moisture-free room for about a week.
- You can hang garlic from the stem to dry it out.
Step 3. Store the garlic at room temperature
Many people make the mistake of storing garlic in the refrigerator, but garlic is actually best stored at room temperature, which is around 16 degrees Celsius.
- Putting garlic in the fridge is a bad idea because it will spoil the garlic. Chilling the garlic will add moisture to it and cause mold to develop.
- If you have ground garlic, you can store it in the refrigerator after placing it in a tightly closed container for some time, but use it as soon as possible.
- It is not recommended to freeze garlic, as this will change its consistency and taste.
Step 4. Store garlic in a well-ventilated place
Storing your garlic in a well-ventilated area will allow it to "breathe" and prolong its shelf life.
- Garlic can be stored in a mesh basket, or a bowl with ventilation holes and even a paper bag.
- Do not store fresh garlic in a plastic bag or airtight container. This can cause sprouts and garlic to grow mold.
Step 5. Store fresh garlic in a dark and dry place
Kitchen cabinets or the corner of the kitchen can be the perfect choice for this.
Keep garlic away from sunlight and moisture to prevent sprouting
Step 6. Use the garlic as soon as you open the tubers
The shelf life of garlic will decrease significantly once you open the garlic bulb to take the clove.
- If the garlic is starting to feel soft, or the clove has sprouts in the middle, then this is when you should throw your garlic away.
- Whole garlic bulbs can keep for up to 8 weeks if stored properly. While garlic cloves can last for 3 to 10 days.
Step 7. Note that "new season" garlic is different from regular garlic
This type of garlic should be refrigerated immediately after picking.
- Also referred to as young garlic, this garlic harvested in early summer has a mild flavor. This garlic does not need to be dried and can be stored in the refrigerator for up to one week.
- "New season" garlic has a milder flavor than regular garlic and can be used to replace onions and scallions in cooking.
Method 2 of 2: Storing Garlic with Pickling
Step 1. Freeze the garlic
While some people refuse to freeze garlic, because it can change the texture and taste, freezing garlic can be a good option for those who rarely use it or for those who have leftover cloves of garlic that they still want to use. You can freeze garlic in two ways:
- You can freeze whole, unpeeled garlic by wrapping it in a plastic bag or aluminum foil, or placing it in a freeze bag, and placing it in the freezer. You can take garlic cloves as needed.
- Alternatively, you can peel the garlic cloves, crush them or finely chop them and then put them in a plastic bag. If the frozen garlic then sticks together, you can use it by grating it according to your needs,
Step 2. Storing the garlic in the oil
There is much debate about the choice of storing garlic in oil, because soaking garlic in oil at room temperature has been linked to the growth of the bacterium Clostridium botulinum which can cause a dangerous disease called botulism. However, if garlic is stored in the freezer, the risk of bacterial growth can be avoided. To safely store garlic in oil:
- You can peel each clove of garlic and completely immerse it in the oil in a glass or plastic container. Close this container tightly and place it straight into the freezer. Use a spoon to scoop out the garlic when needed.
- Alternatively, you can puree garlic and olive oil by mixing one part peeled garlic with two parts olive oil in a blender or food processor. Transfer the puree to a freezer-resistant container that can be tightly closed and store in the freezer. This method is a very convenient option for cooking, as the oil prevents the puree from freezing so it can be easily scooped up and put directly on the face.
Step 3. Store garlic in wine or vinegar
Peeled garlic cloves can be pickled in wine or vinegar and stored in the refrigerator for up to four months. You can use red wine or dry white wine, or white vinegar or white wine vinegar. To store garlic this way, fill a glass container with peeled garlic and then add wine or vinegar of your choice to fill it. Close the container tightly and put it in the refrigerator.
- To add flavor to your pickled garlic, add a tablespoon of salt (for each cup of liquid) along with dried herbs, such as dried chilies, oregano, rosemary or bay leaf. Shake the container to mix all the ingredients you have added.
- While pickled garlic can last in the refrigerator for up to four months, you should throw it away if there is mold growth on the surface. Do not store pickled garlic at room temperature, as mold will grow very quickly.
Step 4. Dry the garlic
One easy way to preserve your garlic is to dry it. Dried garlic will solidify, so even large amounts of garlic will appear a little in your kitchen. When used for cooking, dried garlic will absorb water and give a delicious taste to your dishes. There are two ways to dry garlic depending on whether you have a food dryer or not.
- You can dry garlic in the food dryer by peeling and splitting it into two equal lengths. You should only use whole, flawless garlic cloves for drying. Place it in your drying tray and follow the instructions for use to determine the proper heat setting. Garlic will be completely dry when it is crumbly and crunchy.
- If you don't have a food dryer, you can use the same process but use the oven. Place the halved garlic on a grill tray, and bake at 60 degrees Celsius for 2 hours. Then lower the heat to 55 degrees Celsius and continue the roasting process until the garlic is completely dry.
Step 5. Make the garlic salt
You can use dried garlic to make garlic salt, which will give it a delicious soft garlic flavor when cooking. To make the garlic salt, puree the dried garlic in a food processor until it becomes a fine powder. Add four parts salt for each part garlic powder and process for a minute or two to mix thoroughly.
- Do not process the garlic powder and salt for more than two minutes as this will make it lumpy.
- Store the garlic salt in a tightly closed glass container in a dark, cool kitchen cupboard.
