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Old 10-06-2008, 02:29 PM   #11
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Smile Thanks for Lots of Good Info

Well, I am on the right track. Have been keeping it in a basket that slides under the counter. Dark, maybe not so cool. I think I'll try putting it in my garlic cellar, then in the basket. You're right about it being old. That is probably the main problem. Thanks again. Betsy.

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Old 10-06-2008, 03:07 PM   #12
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I just throw mine in a drawer with the onions. Had one or two sprout before, none went bad though.

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Old 10-06-2008, 04:17 PM   #13
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The problem with the supermarket garlic is that they keep it in a cold , controlled storage to allow for shipping and all that. Being a bulb, once it hits room temperature ( assuming it is warm) will think its spring time, and start to sprout as any bulb will. So a cool dry place is ideal.
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Old 10-06-2008, 06:24 PM   #14
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GRK - I leave the bulb whole, taking off a clove (or two or three) at a time as needed. Most of my recipes use minced garlic. Thanks. Betsy.
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Old 10-10-2008, 06:51 PM   #15
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I use the unsprouted cloves and plant the sprouting ones. Got some of my best garlic this way!!!

I store my garlic in a net bag hanging in the pantry, dark, cool and seems to keep really well.
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Old 02-07-2009, 06:23 PM   #16
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Does any one know how to keep garlic from making the fridge smelling bad?

Would a jar work? Maybe a pickle jar.
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Old 02-07-2009, 06:29 PM   #17
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Just keep it in a sealed container. No need to keep it in the fridge though. You can keep it out on the counter if you want.
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Old 02-07-2009, 06:35 PM   #18
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I peel the cloves, put them in a zip lock bag, and toss the bag in the freezer. When I need a clove or two, I take them out and use them.
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Old 02-07-2009, 06:37 PM   #19
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In the past I kept it in the dark. Does not keep that long that way. I was thinking in a cold climate, like in the fridge. Tried that too. Makes the fridge smell horrible. Another idea was in a jar were the smell could not escape.
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Old 02-07-2009, 07:35 PM   #20
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Originally Posted by justplainbill View Post
We keep garlic in unpeeled head form in a well ventilated terra cotta container at room temperature.
Same here, like this from Amazon.com:

Garlic will keep for a week or two in such containers, depending on the humidity and temperature of your kitchen. After that, it may begin to sprout or develop brown spots, and it's then time to toss it.

Best bet is not to buy too much at one time.

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