You might be storing your garlic all wrong – and the correct method could make it last up to six months.
Garlic is a kitchen staple in many British households, adding flavour to countless dishes and offering numerous health benefits such as lowering blood pressure and cholesterol levels.
However, using up an entire bulb when you only need a few cloves for a recipe can lead to wastage. But there’s a better way to store garlic that could extend its shelf life to half a year.
Experts say that garlic should be kept in a cool, dry, well-ventilated place, away from moisture, heat and direct sunlight. Chef Richard Temples suggests that proper storage can significantly prolong the life of your garlic.
While it’s common knowledge that garlic should be stored in a cool, dark cupboard, did you know that you shouldn’t separate the bulb into individual cloves until you’re ready to use them?
According to Richard, keeping the bulb intact is a simple, cost-free trick to extend your garlic’s lifespan – and it requires no effort at all. Chatting with Martha Stewart’s foodie blog, the expert revealed a surprising fact: “Most people don’t know that garlic will last four to six months if kept cool and dry!
“The bulbs are their own storage container so don’t break them apart until you need to. Once the cloves are pulled apart, they tend to dry out much quicker.”
He recommends storing garlic in a pantry or kitchen cupboard, preferably in breathable containers such as mesh bags or woven baskets for ideal air flow, which helps stop moisture building up and keeps the garlic fresher for longer. Another tip is to wrap it in paper towels or stash it in a paper bag to soak up any extra dampness and avoid sprouting.
While you can keep garlic in the fridge when space is tight, make sure it’s in a vented container or perforated bag to combat moisture. But be warned, refrigeration isn’t advised as it may dull the flavour and even cause other foods in the fridge to take on a subtle garlic taste.
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