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Old 02-09-2009, 11:08 AM   #21
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Originally Posted by Leolady View Post
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.
I freeze garlic too. Just froze 6 heads yesterday.

But I don't peel them first anymore, as the peel comes right off the frozen cloves.
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Old 02-09-2009, 11:24 AM   #22
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I keep a small amount in the freezer, but the majority is in a basket on the counter with the shallots.
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Old 02-09-2009, 11:45 AM   #23
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I just store mine in a cupboard... It seems to be doing okay?
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Old 02-09-2009, 01:56 PM   #24
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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.
Did you mean to say a week or a month? I have garlic bought at the Ren Faire in November that is still fresh, hasn't sprouted, and still very flavorful, you buy it in a sleeve of about 20 bulbs.

I've put garlic alone on the counter and its lasted longer than a week.

Mine is in the back of a cupboard right now because it's cool and dark but not freezing. It's still beautiful.
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Old 02-09-2009, 03:58 PM   #25
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A dry cool dark area with plenty of air circulation is ideal. I store mine in a basket in the kitchen or sometimes even on the kitchen counter. It is not dark, but it is dry and usually cool with lots of air circulation.

It's cool in your kitchen? What have you been doing? You quite cooking? What's happening? My kitchen is always hot. Unless I sit here rather than in the kitchen.

I keep garlic stored in refrigerator.
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Old 02-09-2009, 04:14 PM   #26
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My kitchen is next to my breeze way which is aptly named. Our breeze way is FREEZING. We do not have a storm door and it is very very draft. The cold air pours into the kitchen even when I am cooking full throttle. At least at this time of year.
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Old 02-09-2009, 04:14 PM   #27
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I keep garlic stored in refrigerator.
Doesn't it mold in the refrigerator?
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Old 02-09-2009, 08:47 PM   #28
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Originally Posted by Callisto in NC View Post
Did you mean to say a week or a month? I have garlic bought at the Ren Faire in November that is still fresh, hasn't sprouted, and still very flavorful, you buy it in a sleeve of about 20 bulbs.

I've put garlic alone on the counter and its lasted longer than a week.

Mine is in the back of a cupboard right now because it's cool and dark but not freezing. It's still beautiful.
Depends on how old it is when you buy it. Most of the garlic consumed in this country now comes from China, not the fields of Gilroy, which are now mostly tract homes. And I did mean a week -- I can't speak to longer periods as a head of garlic never survives more than a week in my kitchen.
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Old 02-09-2009, 10:04 PM   #29
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It's cool in your kitchen? What have you been doing? You quite cooking? What's happening? My kitchen is always hot. Unless I sit here rather than in the kitchen.

I keep garlic stored in refrigerator.
My kitchen has no heater so it's only warm if I run the oven which is rarely. It's also adjacent to my alcove which is open to the elements and where I do laundry. If I want to do dishes on a winter morning, I have to turn the oven on so a cupboard in the kitchen is perfect in my house.
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Old 02-09-2009, 10:08 PM   #30
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Depends on how old it is when you buy it. Most of the garlic consumed in this country now comes from China, not the fields of Gilroy, which are now mostly tract homes. And I did mean a week -- I can't speak to longer periods as a head of garlic never survives more than a week in my kitchen.
Do you have any statistics that back your China claim up? Gilroy is not the only producer of garlic in this country but I promise you China is not where my garlic is coming from. I even bothered to google your claim and there is no foundation for such a statement.
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