Simple tips to store garlic so it lasts for six MONTHS & it’ll save you from buying more
THERE’S no doubt about the fact that garlic is one of the best ingredients to use in recipes while cooking.
Garlic is slightly difficult to store, but these tricks might totally change your perspective.
Garlic is the perfect ingredient for pizza, soups, salads, meats, vegetables, sauces, marinades, and so much more.
Plenty of people even consider garlic toast covered in butter to be their favorite form of bread.
Since garlic is such a delicious ingredient, it’s important to figure out the best way to store it in your kitchen.
The basics of storing garlic
Executive chef Moustafa Elrefaey told Well + Good that the way you store your garlic depends on the type of garlic you’re purchasing.
He says: “For starters, be mindful of what kind of garlic you’re buying in the first place.“
He continues: “If you can, buy garlic with no roots. Not only will it look nicer, but the braiding will lengthen its shelflife.”
The next most important step to follow is not leaving your garlic lying around in your fridge or on your kitchen counters at random.
You should find a designated area in your pantry that stays somewhere around 65°F for optimal garlic storage.
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The last place you want to put your garlic is anywhere near your stovetop.
Having garlic next to heat-emitting appliances will make your garlic lose its luster way faster than it’s supposed to.
Danny Leto, the chef of a Michelin star restaurant called Xiquet added his two cents about extending garlic’s lifespan.
He described the importance of keeping your garlic as dry as possible.
The dryer your garlic is, the more likely you’ll be able to prevent mildew and mold growth.
Storing garlic that’s already cut
The lifespan of garlic automatically shortens once you begin peeling or cutting into it.
There are still ways to maintain the freshness of garlic after it’s been cut into though.
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Freezing garlic is a simple yet helpful option since you can easily freeze garlic in any form, whether it’s been chopped up already or not.
Pulsing garlic in a food processor and then freezing it in a Ziploc baggie is a safe way to preserve the special ingredient for up to six months at a time.
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