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It Turns Out That Preserving Garlic is So Simple – It Won’t Germinate or Shrivel Up After a Long Time
Garlic is a kitchen staple that adds bold flavor to countless dishes. Whether you’re roasting it, using it in sauces, or tossing it into a stir-fry, garlic is essential in the culinary world. But one issue that many of us face is keeping garlic fresh for longer periods. If you’ve ever purchased garlic in bulk or had leftover cloves, you know that over time, garlic can sprout, shrivel, or dry out, leaving it less than ideal for cooking.
The good news is that preserving garlic is simpler than you might think! With just a few easy methods, you can keep your garlic fresh for much longer, preventing it from germinating or shriveling up. Here’s everything you need to know about preserving garlic so it stays fresh, firm, and ready to use at any time.
Why Does Garlic Sprout or Shrivel?
Before we dive into preservation methods, it’s helpful to understand why garlic sprouts or shrivels in the first place. Garlic begins to germinate when it is exposed to moisture and light for extended periods. When stored improperly, garlic will often develop green shoots from the center of the bulb (known as “germination”). While this isn’t harmful, sprouted garlic can have a bitter taste, which is undesirable for many cooks.
Shriveling happens when garlic is left in an environment that’s too dry or hot, causing the cloves to lose moisture and become hard or dried out. This can also impact the flavor and texture of garlic.
Now, let’s look at some simple methods to preserve garlic so it stays fresh and usable for a longer time.
1. Store Garlic in a Cool, Dry Place
The first and easiest method of preserving garlic is simply storing it properly. Garlic needs a cool, dry, and dark environment to prevent it from sprouting or shriveling. Ideally, store garlic bulbs (unpeeled) in a well-ventilated container or mesh bag. A garlic keeper, which is a ceramic or clay pot with holes for airflow, works perfectly for this purpose.
- Where to Store: Keep garlic in a kitchen cupboard, pantry, or another cool, dry area away from sunlight and moisture.
- What to Avoid: Avoid storing garlic in the fridge, as cold temperatures can encourage sprouting. Also, avoid storing it in plastic bags, as this traps moisture, which can promote sprouting.
By following these simple steps, whole bulbs of garlic can last for several weeks to months without sprouting or shriveling.
2. Preserve Garlic by Freezing It
Freezing garlic is another great method to preserve it long-term without the worry of sprouting or shriveling. There are two common ways to freeze garlic: freezing whole cloves or freezing minced or chopped garlic.
Freezing Whole Cloves:
- Peel the garlic cloves and place them in a single layer on a baking sheet.
- Freeze the garlic for about 1-2 hours or until firm.
- Transfer the frozen cloves to an airtight container or freezer bag.
- Label and date the bag for future reference.
Frozen garlic cloves can be stored in the freezer for up to 6 months. To use, simply remove the number of cloves you need, and thaw them for a few minutes or add them directly to your dishes.
Freezing Minced Garlic:
- Peel and chop garlic as needed.
- Place the minced garlic in an ice cube tray and fill each compartment with a teaspoon of garlic.
- Fill the tray with olive oil or water (just enough to cover the garlic).
- Freeze the tray until the cubes are solid, then transfer the cubes to a freezer bag or container.
These garlic cubes are perfect for quickly adding flavor to soups, stews, sauces, or stir-fries. They can be stored for up to 6 months in the freezer.
3. Preserve Garlic by Storing in Oil
Garlic can also be preserved by storing it in oil. However, it’s essential to be cautious with this method due to the risk of botulism (a rare but dangerous bacteria). To safely preserve garlic in oil, follow these steps:
How to Store Garlic in Oil:
- Peel and chop garlic cloves.
- Place the garlic cloves in a sterilized jar.
- Fill the jar with your choice of oil (olive oil is a popular option) until the garlic is fully submerged.
- Seal the jar tightly and refrigerate.
Important Note: Garlic in oil should always
