How to Store Garlic (Best Practices for Long-Lasting Freshness)

This article is part of our Growing Garlic Guide Series, where you can find useful information on growing and caring for garlic.

If you’re just starting out, be sure to check out 7 Simple Steps to Grow Garlic for a Bountiful Harvest and 7 Things to Keep in Mind for Growing and Caring for Garlic.

Also, make sure you know when your garlic is ready to harvest with our guide on When to Harvest Garlic (How to Tell When It’s Ready and the Right Way to Pick It).

Garlic is a kitchen essential, but improper storage can cause it to sprout, dry out, or develop mold faster than expected. 

Whether you’ve harvested your own crop or bought fresh bulbs from the market, knowing how to store garlic properly ensures that you can enjoy its rich flavor and health benefits for months.

If you’re a homesteader or gardener, setting aside your healthiest bulbs for replanting can help you develop a garlic crop that thrives in your local climate.

In this article, we’ll cover everything you need to know about storing garlic, from short-term storage methods to long-term preservation techniques like freezing and drying. 

Whether you want to cure, braid, or store garlic for replanting, this article has you covered.

Short-Term vs. Long-Term Storage Options

How you store garlic depends on how long you want to keep it. Some methods work best for short-term use, while others help preserve garlic for several months.

Choosing the right way to store it prevents sprouting, drying out, or mold growth.

Short-Term Storage for Fresh Garlic

If you plan to use garlic within a few weeks, keep it in a cool, dry, and well-ventilated place. A pantry, cupboard, or countertop works well as long as it is away from heat, moisture, and direct sunlight.

The best storage containers include mesh bags, woven baskets, or paper bags, which allow proper airflow and help prevent mold.

One mistake many people make is refrigerating whole garlic bulbs. The cold temperature can cause garlic to sprout early, making it lose its fresh taste.

However, if you have peeled or chopped garlic, it’s best to keep it in an airtight container in the fridge, where it will stay fresh for up to a week.

Long-Term Storage for Extended Freshness

If you want to store garlic for months, curing is the first step.

Curing helps dry out the garlic, so it doesn’t rot. Once cured, garlic should be kept in a dry, well-ventilated area with temperatures between 55 and 70°F.

Softneck garlic usually lasts longer than hardneck varieties, but both types can stay fresh for months with the right care.

If you need to store garlic even longer, you can freeze, dry, or preserve it in oil.

Freezing is the easiest option—garlic can be frozen whole, minced, or blended into a paste before being stored in freezer-safe containers.

Drying garlic allows you to make garlic powder or flakes for long-term use. Some people also store garlic in oil, but this method requires careful handling to prevent food safety risks.

Your storage method should match how quickly you plan to use your garlic. If you go through it fast, keeping it in a cool, dry place is enough.

If you want to keep it for months, curing and preservation methods like freezing or drying will ensure you always have fresh garlic when you need it.

Cleaning and Preparing for Storage

Garlic needs proper cleaning and preparation before it can be stored. This step prevents early spoilage and keeps garlic fresh longer.

Unlike some vegetables, garlic should never be washed with water after harvest. Too much moisture can cause rot and shorten its shelf life.

Instead, garlic should be left to dry naturally, and any dirt should be gently brushed off.

Curing Garlic for Long-Term Storage

Freshly harvested garlic is full of moisture, which needs to be reduced before storage.

Curing is the process of letting garlic dry in a well-ventilated space so the outer layers form a protective barrier around the cloves. If garlic is stored before it has fully dried, it is more likely to spoil.

A simple way to cure garlic is by ensuring good airflow on all sides. A turned-over compost sifter works well because it keeps the garlic off the ground while allowing air to circulate.

The curing process takes two to four weeks, depending on humidity levels. During this time, garlic should be kept in a shady area with plenty of airflow to prevent mold.

Trimming and Preparing Garlic for Storage

Once garlic is cured, the roots and stems should be trimmed for easier storage. Softneck garlic can be braided, which keeps it organized and well-ventilated.

To make braiding easier, tie three bulbs together at the base of their necks after they have partially dried, then start plaiting. This technique helps keep the garlic in place while allowing it to breathe.

For hardneck garlic, trimming the stems about an inch above the bulb is the best option.

Unlike softneck varieties, hardneck garlic does not braid well and should be stored in mesh bags, baskets, or paper bags to allow for airflow.

While it’s important to remove any loose dirt, the outer layers should be left intact to protect the cloves.

Checking for Proper Drying Before Storage

If garlic bulbs feel damp or show signs of mold, they need more drying time before storage. Any leftover moisture can cause rot and reduce how long the garlic will last.

Making sure the bulbs are completely dry before storing them will help them stay fresh for months.

Taking the time to properly clean and prepare garlic will make a big difference in how long it stays fresh.

Whether you plan to hang braided garlic, store it in baskets, or preserve it in other ways, careful preparation ensures your garlic is always ready to use.

Optimal Storage Conditions

Keeping garlic fresh for months depends on storing it in the right environment. If garlic is exposed to too much moisture, heat, or poor air circulation, it can sprout, dry out, or develop mold.

The key to long-lasting garlic is moderate humidity, steady temperatures, and proper airflow.

Best Temperature and Humidity for Garlic Storage

Garlic lasts longest when stored at 55 to 70°F, with a moderate humidity level of around 50-60%. If temperatures are too high, garlic will dry out too quickly or start sprouting.

If humidity is too low, the cloves can become shriveled and lose their strong flavor. Too much moisture, on the other hand, encourages mold and rot.

A well-ventilated area such as a pantry, cellar, or storage room is ideal. If you live in a humid climate, using a dehumidifier or moisture-absorbing materials like dried rice can help control excess moisture.

In drier regions, placing garlic in mesh bags or breathable containers helps prevent it from drying out too fast.

Why Refrigeration is Not Recommended for Whole Garlic Bulbs

Many people think the refrigerator is the best place for garlic, but cold temperatures actually cause garlic to sprout faster.

When garlic is stored in the fridge, the cold environment triggers early sprouting, which makes the cloves taste bitter and lose their texture.

The only time refrigeration works well is for peeled or chopped garlic, which should be stored in an airtight container and used within a week.

For whole bulbs, room temperature storage in a dry, ventilated space is always best.

Choosing the Right Storage Containers

Garlic needs proper airflow to stay fresh. The best storage containers include:

• Mesh bags – Allow air circulation while keeping garlic contained.
• Woven baskets – A simple way to store garlic while maintaining airflow.
• Paper bags – Keep moisture levels balanced and prevent sprouting.
• Wooden crates with slats – Provide ventilation and keep garlic off surfaces where moisture can build up.

Avoid using plastic bags or airtight containers for whole garlic, as they trap moisture and encourage mold growth.

If you’re storing multiple bulbs, check them occasionally for soft spots or signs of sprouting to remove any that may spoil faster.

By maintaining the right temperature, humidity, and ventilation, garlic can stay fresh for months without losing its flavor or texture.

Methods of Storage

There are several ways to store garlic depending on how long you need it to last.

While room temperature storage is best for whole bulbs, freezing, drying, and preserving garlic in oil are great options for long-term use.

Braiding Softneck Garlic for Storage

Softneck garlic varieties can be stored in braids, which is a great way to keep garlic organized and well-ventilated. Braiding also saves space and makes it easy to grab bulbs when needed.

To make braiding easier, tie three bulbs together at the base of their necks after they have partially dried, then start plaiting.

This helps secure the bulbs while keeping them flexible enough to braid. Once the braid is complete, hang it in a dry, cool location for easy access.

Storing Whole Bulbs Without Braiding

If braiding isn’t an option, storing garlic in mesh bags, baskets, or paper bags is another simple way to keep it fresh.

These containers allow air circulation while keeping garlic protected from moisture buildup.

Make sure to store garlic away from onions and potatoes, as they release moisture and gases that can speed up spoilage.

Freezing Garlic for Long-Term Use

Freezing is one of the easiest ways to store garlic if you don’t mind a slight change in texture. Garlic can be frozen whole, minced, or blended into a paste.

• Whole Cloves: Place unpeeled cloves in a freezer bag and use them as needed.
• Minced Garlic: Chop garlic and store it in small freezer-safe containers.
• Garlic Paste: Blend garlic with a bit of oil and freeze in an ice cube tray for easy portioning.

Frozen garlic loses its crisp texture but retains its flavor, making it perfect for cooking.

Drying Garlic for Powder or Flakes

Dehydrating garlic is another great way to extend its shelf life while making it easy to store. Once fully dried, garlic can be ground into garlic powder or flakes for seasoning.

To dry garlic, slice peeled cloves thinly and place them in a food dehydrator or low-temperature oven until crisp. Store dried garlic in an airtight jar in a cool, dark place.

Preserving Garlic in Oil

Garlic preserved in oil makes a convenient ingredient for cooking, but it must be stored properly to prevent botulism, a dangerous foodborne illness.

To safely store garlic in oil:

• Refrigerate immediately and use within a week.
• Do not leave garlic in oil at room temperature, as this creates an environment where bacteria can grow.
• For longer storage, freeze garlic-infused oil in small portions.

Each storage method has its benefits, so choosing the right one depends on how you plan to use your garlic.

Whether you store whole bulbs at room temperature, freeze it for easy use, or dry it for seasoning, proper storage ensures your garlic stays fresh and flavorful for months.

Preventing Spoilage and Mold

Garlic can last for months when stored the right way, but if the conditions aren’t right, it can spoil quickly.

Mold, rot, sprouting, and drying out are common problems that affect stored garlic. These issues usually happen when there’s too much moisture, high temperatures, or not enough airflow.

How Moisture and Poor Airflow Cause Mold

One of the biggest reasons garlic molds is too much moisture and poor ventilation.

When garlic is stored in a sealed container or plastic bag, moisture gets trapped, making it easy for mold to grow.

Instead, garlic should be kept in a well-ventilated space like a pantry or cupboard, using mesh bags, baskets, or paper bags (as I mentioned earlier) that let air circulate.

Hanging softneck garlic in braids is also a great way to store it while keeping it dry.

If you live in a humid area, keeping garlic off the ground and away from damp surfaces helps prevent mold.

It’s also a good idea to check stored garlic regularly and remove any bulbs that show soft spots or signs of mold before they affect the rest.

How Temperature Affects Sprouting and Drying Out

Garlic naturally starts sprouting when it’s kept in fluctuating temperatures or a humid space.

Many people think keeping garlic in the fridge will help it last longer, but the cold temperature actually makes it sprout faster.

Once garlic sprouts, it loses flavor and becomes bitter. The best way to prevent this is by storing garlic at a stable temperature between 55 and 70°F in a cool, dry place.

If garlic is kept in an area that’s too dry, it can shrink and lose its strong taste.

Moderate humidity, around 50-60%, keeps garlic firm without making it too damp. If the cloves start to wrinkle, they are losing moisture too quickly.

Creative Uses for Stored Garlic

Garlic isn’t just useful in cooking—it has many other uses that make it worth keeping on hand.

Whether fresh, frozen, or dried, stored garlic can be used in different ways to add flavor to food, make home remedies, or create homemade seasonings.

Cooking with Stored Garlic

Garlic adds rich flavor to many dishes, and how you use it depends on its form. Whole cloves are great for roasting or sautéing, giving food a deep, slightly sweet taste.

Minced garlic blends well into soups, sauces, and marinades, while garlic powder or flakes work well for seasoning meats and vegetables.

If you want a milder, softer garlic flavor, roasting whole bulbs is a great option.

Slow roasting makes the cloves soft enough to spread on bread, stir into mashed potatoes, or mix into pasta. Whether fresh or dried, garlic is an easy way to make meals more flavorful.

Using Garlic for Natural Remedies

For centuries, garlic has been used in traditional home remedies. Some people make garlic tea or garlic-infused honey to help with colds, while others use crushed garlic on small cuts or bug bites.

While many people swear by these remedies, it’s always a good idea to research proper use before trying them.

Making Homemade Garlic Seasonings

If you have a lot of garlic, it can be used to make homemade garlic-based seasonings that last for months.

Garlic-infused oil is a great way to add flavor to dishes, while garlic salt is easy to make by mixing dried garlic with sea salt. Pickled garlic is another good option, adding a tangy, crunchy bite to salads and sandwiches.

With so many ways to use garlic, it’s easy to find a method that works best for you.

Whether it’s adding depth to meals, making home remedies, or preserving it in different forms, stored garlic is always a useful ingredient to have in your kitchen.

Signs of Deterioration and When to Discard

Even with the best storage methods, garlic won’t last forever. Over time, it may start to sprout, soften, or develop mold, which are clear signs that it’s no longer good to use.

Knowing when to discard garlic helps ensure that you’re only using fresh, flavorful cloves in your cooking.

How to Tell If Garlic Has Gone Bad

Fresh garlic should be firm to the touch with dry, papery skin. When it starts to spoil, you’ll notice changes in texture, smell, and appearance.

One of the first signs of deterioration is sprouting. While sprouted garlic isn’t harmful to eat, it has a bitter taste and a weaker flavor.

If the cloves have only just begun sprouting, you can remove the green shoot and still use the rest. But if the entire clove is soft or turning green, it’s best to discard it.

Another sign of spoiled garlic is soft or shriveled cloves. Fresh garlic should feel firm and plump, but if the cloves feel mushy or have dried out completely, they have lost their quality.

Garlic that has become too dry may not be harmful to eat, but it won’t have the same flavor.

Mold and discoloration are signs that garlic has completely spoiled. If you see black spots, fuzzy mold, or a sour smell, the garlic should not be used.

Mold can spread quickly, so it’s important to check stored garlic regularly and remove any bulbs that show signs of spoilage.

How to Extend the Life of Garlic

Garlic lasts longest when stored in a cool, dry, and well-ventilated space. Checking it every few weeks helps catch early signs of spoilage before it spreads to other bulbs.

If you have a large supply, using preservation methods like freezing, drying, or pickling can help extend its shelf life.

If you notice garlic starting to sprout or dry out, it can still be used in some ways. Soft cloves can be added to soups or roasted for a milder taste.

If sprouting has just started, removing the green shoot allows you to salvage the rest of the clove. But if there are multiple signs of spoilage, it’s best to discard the garlic and replace it with fresh bulbs.

Choosing the Best Garlic for Replanting

Not all garlic is suitable for replanting. The best bulbs to save are the largest, healthiest ones with firm cloves and no signs of damage.

Selecting garlic that has adapted to your local climate improves the chances of a successful harvest.

Softneck and hardneck garlic can both be replanted, but the best varieties will depend on your growing conditions.

Hardneck garlic produces larger cloves and is better suited for colder climates, while softneck garlic stores longer and grows well in milder regions.

When selecting bulbs for replanting, avoid using garlic that has sprouted, become soft, or developed mold. Only healthy cloves will grow into strong plants.

How to Store Garlic for Planting

Garlic saved for planting needs to be stored in a dry, cool place with good airflow until it’s time to plant in the fall.

Keeping it at a steady temperature between 55 and 70°F helps prevent sprouting before planting season. Avoid storing seed garlic in the fridge, as cold temperatures can cause premature sprouting.

For the best results, store planting garlic separately from the bulbs you plan to use in cooking. This prevents accidental use and ensures that your best cloves are saved for the next growing cycle.

Preparing for the Next Growing Season

Garlic is typically planted in late fall, about four to six weeks before the ground freezes. By storing the best bulbs properly, you’ll have strong seed garlic ready for planting when the time comes.

Once planting season arrives, cloves should be separated from the bulb just before planting to prevent them from drying out.

Each clove will grow into a new bulb, so selecting healthy, large cloves is key to producing a good harvest.

Have You Tried Storing Garlic?

What storage methods have worked best for you?

Have you ever braided garlic, frozen it, or made your own garlic-infused oil? Share your experiences, tips, or any questions in the comments below!

Your insights could help other homesteaders and garlic lovers make the most of their harvest.

Let’s keep the conversation going and make sure everyone has the best garlic storage possible!

Frequently Asked Questions (FAQs)

How can you store garlic without it making your kitchen smell?

Garlic has a strong aroma, especially when stored in large quantities. To reduce the smell while keeping it fresh, store garlic in a well-ventilated container like a mesh bag or woven basket in a pantry or cupboard. Avoid sealing garlic in plastic containers, as this can trap odors. If you have dried or minced garlic, keeping it in a sealed glass jar can help contain the smell.

Can garlic be canned or preserved in vinegar?

Yes, garlic can be pickled in vinegar or brine to extend its shelf life and add a tangy flavor. Pickled garlic is a great way to store it without refrigeration while maintaining its texture. However, canning garlic in oil at room temperature is unsafe due to the risk of botulism. If storing garlic in oil, it should be kept in the refrigerator and used within a week or frozen for longer storage.

How do you stop garlic from sprouting too quickly?

To prevent garlic from sprouting, store it in a stable temperature between 55 and 70°F, away from direct sunlight and moisture. Avoid placing garlic near onions or potatoes, as these release gases that speed up sprouting. If you notice garlic starting to sprout, you can still use it by removing the green shoot, but it’s a sign that it should be used soon.

Can you eat garlic that has turned yellow?

Garlic that has turned slightly yellow is usually still safe to eat, but it may have lost some of its flavor. If the cloves are firm and have no mold or bad smell, they can still be used in cooking. However, if the garlic has a sour or musty smell, is soft, or shows signs of mold, it should be discarded. Yellowing is often a sign that garlic is getting old and should be used quickly before it deteriorates further.