Q&A for How to Store Fresh Garlic

Garlic cloves are best kept either in a cool, dry and dark place or preserved in oil or frozen. If they are stored in the refrigerator, they will deteriorate quickly and grow mold. If you have leftover garlic, mince the garlic, then store refrigerated in an airtight container.

Only "new season" garlic should be refrigerated. Mature garlic cloves and bulbs need to be kept in a cool, dry and dark place. If they are refrigerated, they will grow mold quite quickly. More tips for correct storage can be found in the article above.

No, don't store garlic in the refrigerator. Keep the garlic in a cool, dark and dry place, such as in a garlic keeper, or try one of the suggested preservation techniques explained in the steps above. If you store the bulbs in the refrigerator, they will deteriorate and go moldy.

One good way is to use a silicone tube made for peeling garlic; all you need to do is place a clove inside, then roll between your hands or a hand and the bench, and the outer parts of the garlic will rub off. There are other ways to use too, and it is probably best to try various ways to decide which one you find the easiest. For help with these other ways, check out the wikiHow: How to Peel a Garlic Clove .

Garlic should not be stored in the fridge, as it quickly goes moldy. If you want it in the refrigerator, then mince the leftover cloves, place them into an airtight container and store for up to a week in the refrigerator. Otherwise, use one of the other storage or preservation methods described in the steps above.

Because garlic cloves have a protective skin, like an onion, you don't need to wash them. Just peel it and use. If you really want to play it safe, you can just run it under cool water and pat it dry.

Wash freshly grown garlic and dry it in an area with lots of air circulation. I hang mine in the garage. Once dry (a couple of weeks), I cut off the tops and trim the root hairs then store in a nylon knee-high with twist ties in between each bulb. I keep my garlic rope in an inside cupboard until I need a fresh bulb. Cut off the bottom bulb to use and keep moving up the chain of bulbs. Remember to keep your very best bulbs for planting in October next.

Yes, that should be fine. Trust your eyes, nose, and fingers when it comes to determining freshness - spots, smells, and squishiness are all bad. Peeled garlic likely only lasts about a month (two if you're lucky), so try to use it all up before then. It's better if you can buy firm bulbs over peeled and use one of the storage methods above.

You will probably be fine if you cut off all of the mold--just make sure it does not smell bad or feel squishy. It would be safest to throw the garlic away, however, especially if you are making a dish that you will be serving to other people.

Garlic that is uncut or uncrushed should not have a garlic odor, so keep garlic intact until you're ready to use it. Whole bulbs, cloves in their papery skin, and even peeled whole cloves (as long as the hard root end is still intact) should not smell at all. Once the flesh of the garlic is crushed or cut or the root end of the clove is damaged, the odor is noticeable. Providing airflow around bulbs and storing in a dark corner keeps garlic freshest. Bulbs can be kept in a mesh or wire basket, a small bowl with ventilation holes, or a paper bag.

Use mesh or wire baskets or sometimes bags that you can store food in that have ventilation holes in them. Never ever store them in Ziploc bags or plastic bags; it'll spoil them and mold form.

Yes, a short haircut of root hair on a freshly/dried garlic is necessary. Store in a nylon panty hose with twist ties between each whole bulb. Simply cut off the bottom bulb to use and continue to cut off additional bulbs as needed. I do store my in-use bulbs in the fridge, but do not wrap them in anything. Simply store them in a small glass bowl. They will last a real long time. Plant your garlic in October and harvest it in late July/early August.

It's recommended not to store it in the refrigerator, but if you do, I'm guessing low humidity. You want the least amount of moisture to keep it fresh.

It is safe, but the flavor can be adversely affected.

If it was a small release of gas like you normally experience when opening any jars, it should be fine. If, however, the jar was bulging or the gas release seemed much larger than normal, I wouldn't eat it. People often avoid bulging cans due to the risk of botulism, so I would apply the same principle here.

No. Your garlic will get waterlogged and moldy. Olive oil would work better, but your best option is just to peel the cloves when you need them.

Freeze it in an ice cube container and defrost as required, or freeze in a cryovac bag.

Yes, but you can double check online just to be safe.

Yes, this will be fine. Garlic tends to keep very well, especially in the fridge so this should ensure it lasts for a longer time.