We all know how beneficial garlic is when it comes to our health. Experts say this at every opportunity. But do you know how you can store garlic for a long time without spoiling?
There's nothing like the sharp and strong flavor of fresh garlic. That's why it's important to learn how to store garlic properly because once garlic starts to spoil, it will start to sprout and turn bitter.
HOW CAN YOU KEEP GARLIC FRESH FOR LONGER?
First, choose your garlic cloves wisely. Look for whole heads of garlic with tightly packed skins and cloves. Avoid anything that feels soft and watch for sprouting (bright green shoots growing at the top of each garlic clove).
Purple colored garlic is totally fine, just a completely different variety. Purple garlic, called hard-necked garlic, has a woody stem running down the middle of its head.
No matter what type of garlic you buy, here's how to keep your cravings to last the longest:
1. STORE WHOLE GARLIC AT ROOM TEMPERATURE
Store the garlic heads in a cool, dry place in a bag or container with good airflow (eg, a mesh bag or loosely woven basket). Store it in your sun-drenched pantry or in a basket on your counter.
2. STORE THE PEELED GARLIC IN THE REFRIGERATOR
While we're not fans of storing whole heads of garlic in the refrigerator (which can encourage sprouting), the refrigerator is a great place for whole peeled, sliced or minced garlic. For example, if you sliced a bunch of garlic for a recipe and you have extra, store it in an airtight container in the refrigerator. Use within 2-3 days.
3. STORE A LOT OF GARLIC IN THE FREEZER
Do you have too much garlic? Here's an easy (and delicious!) way to use them: Preheat oven to 400°F. Cut 1 inch from the top of the whole garlic heads; to throw. Place each head of garlic on a piece of foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly and place on a baking sheet. Roast until golden brown and tender, 50 to 60 minutes. Let it cool down a bit, then squeeze the garlic out of its skins into ice cubes, seal it.
Alternatively, finely chop the raw garlic cloves, grate them or press them into ice trays, coat with oil and freeze.
4. DRY THE GARLIC
Fresh, firm garlic that doesn't contain any rot can be dried to make delicious garlic "chips" that will add flavor to everything from rice to chicken dishes . To dry the garlic in the oven, dry it on low heat for 2 hours, then lower the heat a little more and continue drying for 4-6 hours or until the garlic is crispy. Store in an airtight container at room temperature.
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