The question of whether to refrigerate garlic depends entirely on its form, but for the whole bulb, the answer is generally no. Garlic’s papery outer layers protect the individual cloves inside. This protective structure allows the whole bulb to be stored for an extended period, provided it is kept in an environment that maintains its dormant state. The refrigerator environment works against this goal.
Why Refrigeration is Not Recommended
Placing whole garlic bulbs in the refrigerator can accelerate spoilage. The cold temperature and high humidity mimic winter conditions, signaling the garlic to break dormancy and sprout prematurely. Sprouting draws energy from the clove, causing the texture to become soft or rubbery and resulting in a less potent or bitter flavor. Refrigeration also introduces excess moisture, which is trapped by the papery outer layers. This trapped moisture significantly increases the risk of mold and mildew growth, leading to premature decay.
Ideal Storage for Whole Garlic Bulbs
The optimal way to store whole, unpeeled garlic bulbs is to maintain a cool, dry, and well-ventilated environment. The ideal temperature range for long-term storage is between 56°F and 65°F. Proper ventilation is necessary to prevent moisture accumulation. Whole bulbs should be kept in open containers, mesh bags, or wire baskets to ensure continuous air circulation. Avoid storing garlic in sealed plastic bags or airtight containers, as these trap humidity and hasten mold formation.
To prevent premature sprouting, the bulbs must be kept in a dark location, such as a pantry or a cupboard, away from direct sunlight. When stored correctly, whole bulbs can remain fresh and flavorful for several weeks, sometimes up to six months. Once a clove is separated from the main bulb, its protective layers are compromised, and the remaining garlic should be used within two weeks.
Storing Peeled, Chopped, or Processed Garlic
Once the protective skin is removed, the storage requirements change, necessitating refrigeration. Peeled, whole garlic cloves should be placed in an airtight container or sealed bag and stored in the refrigerator, where they will stay fresh for about one week.
Chopped or minced garlic has an even shorter lifespan due to the increased surface area exposure to air. This processed garlic should be used within one to three days, even when refrigerated, before it begins to discolor or lose quality.
Garlic stored in oil, such as homemade garlic oil or garlic confit, requires special attention. The oil creates an anaerobic, or oxygen-free, environment perfect for the growth of Clostridium botulinum, the bacteria that produces the botulism toxin. Homemade garlic-in-oil mixtures must never be stored at room temperature, even for a short time, to avoid this food safety risk.
To safely store garlic submerged in oil, it must be refrigerated immediately and used within four to seven days. For longer preservation, the mixture should be frozen, where it can be kept for several months.