Garlic is a basic ingredient in many dishes. In particular, it gives Mediterranean dishes the necessary kick. Whether bought in the supermarket or harvested in your own garden: You can hardly use the large amount of garlic bulbs within a few days. So the question arises, how do you store garlic sensibly? We have the answer(s)!

Garlic should be stored in a dark and dry place

Basic requirements for long-term storage of garlic

In order to store garlic for a long time, the purchased or harvested bulbs must be fresh. The fresher the leeks are, the longer you can keep them. Identifying features:

  • White color
  • high strength
  • dry, papery skin

Note: If a tuber can be dented easily, it is overripe and needs to be eaten promptly. Sprouts also indicate that it is older garlic.

Properly prepare self-harvested garlic

  1. DO NOT wash the garlic after harvesting (moisture creates the risk of mold).
  2. Put the tubers and bulbs on the bed for a few days (only in dry weather).
  3. Remove the loose shells.
  4. Braid or tie the greens of the garlic into a braid.
  5. Hang the garlic bunch in a dark and well-ventilated place.
  6. After about one to two months, the garlic bulbs are sufficiently dry for long-term storage (wrinkled skin as a sign).

Store garlic properly - ways and instructions

In principle, there are two options for storing garlic over a longer period of time:

  • as whole cloves of garlic
  • in peeled/sliced condition

Store whole garlic cloves

Consider the following four points:

  • Dryness: Be sure to store garlic in a dry place. Mold can form at humidity levels above 70 percent.
  • Darkness: Always store the garlic cloves in the dark and protect them from (direct) sunlight. Otherwise the tubers will sprout quickly(er).
  • Cool: Do not keep garlic warm, but at relatively cool temperatures of ten to 15 degrees Celsius. Room temperature is also fine.
  • Airiness: store the toes in a well-ventilated place. Closed containers (even plastic bags!) are unsuitable. Better: net, wire basket or open paper bags.

In short: Garlic cloves have no place in the fridge. Pantries and attics are well suited. Garlic can be kept in a suitable place for up to twelve months.

Store peeled/cut garlic

You can pickle or freeze peeled and possibly cut garlic cloves to extend the shelf life.

Soak peeled cloves in oil:

  1. Boil the garlic cloves in water for about five minutes. This is how you kill germs.
  2. Drain the cloves in a colander or dry with paper towels.
  3. Put the dry garlic cloves in a screw-top jar.
  4. Drizzle the cloves with olive oil.
  5. If necessary, add some salt and herbs (thyme, rosemary).
  6. Close the jar tightly.

Freeze peeled/sliced toes:

  1. Place the peeled cloves either whole or cut into smaller pieces in portions in freezer-safe containers.
  2. Seal the containers airtight.

Caution: We advise against freezing garlic. The vegetables lose a lot of their aroma in the freezer and lose their crunchy consistency.

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Care tips