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Old 10-06-2008, 02:27 PM   #1
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Question Storing Fresh Garlic

I don't have good luck with search on this forum, so here is a new post. How do you guys (and dolls) store your fresh garlic? Mine has not been staying fresh very long. Appreciate all replies. Betsy.

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Old 10-06-2008, 02:35 PM   #2
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are you mincing it? or leaving it as whole cloves?

I susualyl leave my heads of garlic in the fridge.

if you are mincing it.
put it in a air tight container in some olive oil in the FRIDGE!!

I wouldnt keep it for more then a few days just becuase of bacteria and botulism.

Best Bet is to leave the head in a cool dry place or in the fridge and us as needed then toss the left overs.

I ususally buy the cloves already peeled in that plastic container and use it as needed.
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Old 10-06-2008, 02:40 PM   #3
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We keep garlic in unpeeled head form in a well ventilated terra cotta container at room temperature.
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Old 10-06-2008, 02:46 PM   #4
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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.
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Old 10-06-2008, 02:47 PM   #5
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I stash mine in the fridge.
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Old 10-06-2008, 02:48 PM   #6
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Cool dry place.

Garlic will sprout faster in the fridge. People say that storing in the fridge also affects taste.

IMO, storing garlic in oil is never a good idea because of the threat of botulism. If you do, make sure it's kept refrigerated and disposed of after a week or 10 days at the most.

Personally, I think a lot of the garlic we see in the stores is pretty crappy even before you get it home.

If I see some good, unsprouted garlic I often buy A LOT of it and freeze it. Thawed garlic is mushy, but tastes fine and is easy to use in a lot of different things.
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Old 10-06-2008, 02:56 PM   #7
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I use one of those terra cotta garlic cellars, but it only holds a few heads, so the stuff I just bought in the store, which came in a mesh bag, will get tied to a cupboard handle. As I use it I will throw the unused cloves in the garlic cellar. And my kitchen doesn't have windows, so sunlight isn't a problem.
I used to keep it in the fridge, and now I know why it always sprouted more quickly.
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Old 10-06-2008, 02:59 PM   #8
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Quote:
Originally Posted by jennyema View Post

Personally, I think a lot of the garlic we see in the stores is pretty crappy even before you get it home.
I could not agree more. 9 out of 10 times I have to dig and dig through the garlic bin at the store just to find one head that is not molding or falling apart or rotten already. That drives me crazy.
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Old 10-06-2008, 03:08 PM   #9
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edited post above
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Old 10-06-2008, 03:12 PM   #10
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Be careful about storing garlic in oil... it can be a botulism danger.
Even refrigerated, the source I read said more than 3 weeks could be dangerous.

I toss mine in a wire basket hanging in a corner of my kitchen, out of direct sunlight.
Does pretty well there.

So, if one were to stick the sprouting garlic into a window pot of soil, would it grow?
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