Garlic is a kitchen essential, but it doesn’t last forever—unless you store it properly! With the right methods, you can keep garlic fresh and flavorful for months, even up to a year. Here’s how to preserve garlic for long-term storage.
Store Whole Bulbs (Best for Longest Shelf Life)
Keep garlic in a cool, dark, and dry place (like a pantry).
Ideal storage temperature: 55–60°F (13–16°C). Lasts: Up to 6 months.
Freezing Garlic (For Easy Use)
Whole Cloves – Peel and freeze in an airtight container or bag. Minced Garlic – Chop, mix with olive oil, and freeze in small portions (like ice cube trays). Whole Bulbs – Wrap tightly and freeze (slightly softer when thawed but still great for cooking). Lasts: Up to 12 months.
Dehydrating Garlic (Great for Garlic Powder & Flakes)
Peel and thinly slice cloves. Use a dehydrator at 125°F (52°C) for 8–12 hours OR bake at the lowest oven setting with the door slightly open. Once fully dried, store slices as-is or grind into garlic powder. Keep in an airtight jar in a cool, dry place. Lasts: Up to 1 year.
Storing Garlic in Oil (Refrigerate for Safety!)
Peel and submerge cloves in olive oil. Store in the refrigerator at all times (never at room temperature, as it can cause botulism). Use within 3 weeks or freeze for longer storage.
Pickling Garlic (Tangy & Long-Lasting) Peel garlic cloves and place them in a jar. Cover with a mixture of vinegar, salt, and herbs. Store in the fridge—flavors improve over time! Lasts: Up to 6 months.
With these simple methods, you’ll never waste garlic again! Choose the storage method that fits your needs and enjoy fresh garlic anytime. 
