All About Garlic
Your complete guide to garlic - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Garlic Last?
Storage times and freshness tips for garlic in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
peeled cloves (fridge)7-10 days
Signs of Spoilage
Slimy texture, discoloration (yellowing, browning, or greening), visible mold, strong sour or fermented odor.
How to Check
Visual inspection for sliminess or color changes. Touch test: cloves should feel firm and dry, not sticky or mushy. Smell test: any sour, fermented, or unusually strong and unpleasant odor.
Storage Tips
Store in an airtight container or a zip-top bag to prevent drying out and to contain its strong aroma, which can transfer to other foods in the fridge. Do not store in water, as this can accelerate spoilage and risk botulism.
minced/chopped (fridge)3-5 days
Signs of Spoilage
Slimy texture, strong sour or fermented odor, discoloration (darker or yellowing), visible mold.
How to Check
Visual inspection for slimy film, color changes. Smell test: a sour, fermented, or rotten smell. Touch test: should not feel slimy or sticky.
Storage Tips
Store in a small, airtight container. The increased surface area exposes more of the garlic to air and bacteria, leading to faster spoilage. Always use clean utensils.
frozen (whole/peeled/minced)6-12 months
Signs of Spoilage
Freezer burn (dry, discolored spots, especially on minced garlic), significant flavor degradation, dull or 'freezer' smell. Mold should not grow in properly frozen garlic.
How to Check
Visual inspection for excessive ice crystals or dry, discolored patches (freezer burn). Smell test: a noticeably weaker garlic aroma or a 'freezer' smell. Texture may be softer upon thawing.
Storage Tips
For whole or peeled cloves: freeze on a baking sheet first until solid, then transfer to an airtight freezer bag to prevent sticking. For minced garlic: freeze in small portions (e.g., in ice cube trays with a little water or oil, then transfer to a freezer bag). Freezing maintains safety for a long time, but quality (flavor and texture) may degrade over time. It's often best for cooked dishes rather than raw applications after thawing.
cooked (fridge)3-4 days
Signs of Spoilage
Visible mold (any color), sour or rancid smell, slimy or mushy texture.
How to Check
Visual inspection for mold growth or unusual discoloration. Smell test: a sour, rancid, or otherwise unpleasant odor. Touch test: slimy or overly mushy texture.
Storage Tips
Store in an airtight container. Allow to cool completely before refrigerating to prevent condensation and bacterial growth.
garlic in oil (fridge - high risk)2-3 days maximum
Signs of Spoilage
No visible signs often before it becomes dangerous. The primary risk is Clostridium botulinum, which can produce a deadly toxin without obvious spoilage indicators.
How to Check
DO NOT RELY ON DETECTION TIPS FOR SAFETY. If homemade and not acidified, assume it is unsafe after 2-3 days, or if left at room temperature for more than 2 hours. Commercial products are typically acidified or pasteurized for safety.
Storage Tips
HIGH RISK FOR BOTULISM. Fresh garlic in oil creates an anaerobic (oxygen-free) environment where C. botulinum can thrive at room temperature. ALWAYS store homemade garlic-in-oil mixtures in the refrigerator and use within 2-3 days. Never store at room temperature. When in doubt, throw it out. For longer storage, use commercially prepared garlic-in-oil products that contain acidifying agents (like citric acid) or are otherwise processed for safety.
whole, unpeeled bulbs (pantry)3-6 months
Signs of Spoilage
Soft spots, shriveling, dark spots, mold (black, green, white), excessive sprouting (while edible, indicates age and potential flavor change).
How to Check
Visual inspection for mold or discoloration. Touch test: bulbs should feel firm and dry; softness or mushiness indicates spoilage. Smell test: an unusually strong, sour, or off-putting odor without breaking the bulb apart.
Storage Tips
Store in a cool (ideally 60-65°F / 15-18°C), dry, dark, and well-ventilated place. Avoid refrigeration for whole bulbs, as it can encourage sprouting and mold. Do not store in plastic bags, which trap moisture. A mesh bag or open basket is ideal.