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Garlic is a species of bulbous flowering plant in the genus Allium family, which is a genus of monocotyledonous flowering plants that includes hundreds of species, including the cultivated onion, garlic, scallion, shallot, leek, and chives.

Allium is the Latin word for garlic, and the type species for the genus is Allium sativum, which means “cultivated garlic.

Many cuisines use raw and cooked garlic to add depth and complexity to dishes.

Garlic has a pungent smell and taste, which can be intense when raw, becoming milder, sweeter, and less sharp when cooked.

Garlic can be grown year-round in mild climates using loose and dry soil in more sunny areas and is often asexually cultivated. The use of high-organic soil materials produces quality garlic.

Fresh Garlic Bulb and Cloves
Image by Maison Boutarin from Pixabay

How to store fresh garlic properly:

  • Don’t break off cloves before using it.
  • Don’t peel cloves before using it.
  • Store in a cool and dry place with little humidity.
  • Store in a mesh bag or container with holes for airflow.
  • The ideal temperature to store garlic is about 60–65°F.

Avoid storing garlic in plastic bags since they seal in moisture.

How to store peeled garlic:

  • Refrigeration: The best way to store peeled garlic cloves is to refrigerate in an airtight container or resealable plastic bag and remove as much air as possible to prevent moisture buildup, which can lead to mold growth.
  • Oil Bath: You can combine the peeled garlic cloves in olive or cooking oil and refrigerate.
  • Freezing: Spread the peeled cloves on a baking sheet, freeze until solid, and then transfer them to a freezer-safe bag or container.
  • Ice Cube Trays: Another freezing method is to place individual peeled garlic cloves into the compartments of an ice cube tray and fill each with water or oil.
  • Vacuum Sealing: If you have a vacuum sealer, you can vacuum-seal peeled garlic cloves in bags. This method helps remove air and moisture, extending the garlic’s shelf life.
  1. Use Quickly: Peeled garlic cloves are more perishable than whole bulbs, so it’s best to use them within a week if stored in the refrigerator. Frozen garlic can last much longer.

Storing peeled garlic cloves can be done to preserve their freshness for a short period.

Refrigerator storage - Garlic preserved in oil.

Image by Robert Owen-Wahl from Pixabay

When storing peeled garlic cloves in oil, fully submerged the garlic in a tightly sealed container. Doing so will minimize the risk of botulism bacteria to grow.

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