All About Garlic bulb
Your complete guide to garlic bulb - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Garlic bulb Last?
Storage times and freshness tips for garlic bulb 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.
Cooked Garlic, Refrigerator3-5 days
Signs of Spoilage
Visible mold growth, an unpleasant sour or stale odor, unusual discoloration (darker than its initial cooked state).
How to Check
Visually check for any fuzzy mold or unusual color changes. Smell for any off-odors; cooked garlic should retain a pleasant, mellow aroma. If it smells sour, stale, or otherwise unpleasant, discard it.
Storage Tips
Store cooked garlic in a clean, airtight container in the refrigerator to prevent odor transfer and extend its freshness. Ensure it cools completely before refrigerating.
Whole Bulb, Room Temperature3-6 months
Signs of Spoilage
Soft spots, shriveling, significant weight loss, dark fuzzy spots (mold), green sprouts emerging from cloves, a strong unpleasant odor.
How to Check
Visually inspect the bulb for any mold or discoloration. Gently squeeze the bulb; it should feel firm and solid. If it feels soft, squishy, or hollow, it's likely past its prime. While sprouting indicates age, the cloves can still be used if they are firm and free of mold or rot. A sour or rotten smell is a clear sign of spoilage.
Storage Tips
Store in a mesh bag, an open basket, or a breathable container to allow for good air circulation. Avoid storing in plastic bags, which trap moisture and encourage mold growth. Do not refrigerate whole, unpeeled bulbs as the cold can encourage sprouting and alter the flavor.
Separated Cloves (Unpeeled), Room Temperature1-3 weeks
Signs of Spoilage
Dry, shriveled appearance, soft or mushy texture, dark spots or mold growth on the skin or clove itself, strong off-odor.
How to Check
Visually check for excessive shriveling, mold, or unusual discoloration. Touch the clove to ensure it's still firm; soft or squishy cloves are spoiled. A strong, unpleasant or sour odor when peeled indicates spoilage.
Storage Tips
Once separated from the bulb, individual cloves have a shorter shelf life. Store them in a cool, dark, and dry place, ideally in a breathable container, similar to whole bulbs.
Peeled Cloves, Refrigerator5-7 days
Signs of Spoilage
Slimy texture, yellow or greenish discoloration, visible mold growth, a sour or pungent off-odor.
How to Check
Visually inspect for any sliminess, mold, or unusual color changes. Touch the cloves; they should feel firm. If they are soft, mushy, or sticky, they are spoiled. Smell for any sour, rancid, or unpleasant odors.
Storage Tips
Store peeled garlic cloves in a clean, airtight container or a sealed bag in the refrigerator. This prevents them from drying out and also contains their strong aroma, which can be absorbed by other foods. Peeled garlic tends to lose its pungency faster than unpeeled cloves.
Minced/Chopped Garlic, Refrigerator2-3 days
Signs of Spoilage
Slimy texture, green or grey discoloration, visible mold growth, a strong sour or 'rotten' odor.
How to Check
Visually check for any slime, mold, or unusual discoloration. Smell for any sour, putrid, or off-odors; fresh minced garlic should have a sharp, pungent, but pleasant aroma. If it smells foul or fermented, discard immediately.
Storage Tips
Due to the increased surface area, minced or chopped garlic is highly perishable. Store it in a very clean, airtight container in the refrigerator.
CRITICAL FOOD SAFETY WARNING: Never store fresh garlic (especially minced or chopped) submerged in oil at room temperature. This creates an anaerobic environment (without oxygen) that is ideal for the growth of Clostridium botulinum, which produces a deadly toxin. If you wish to store garlic in oil, it must be kept refrigerated and used within a few days, or use commercially prepared garlic-in-oil products that contain acidifiers to prevent botulism.
Garlic Cloves, Freezer6-12 months
Signs of Spoilage
Severe freezer burn (dehydration, dry, discolored patches), significant loss of aroma or flavor after thawing.
How to Check
Visually inspect for excessive ice crystals or dry, discolored patches, which indicate freezer burn. While freezer-burned garlic is safe to eat, its quality (flavor and texture) will be diminished. When thawed, the texture will be much softer, almost mushy, but it is still suitable for cooking.
Storage Tips
For best results, peel cloves before freezing for easier use. You can flash freeze individual cloves on a baking sheet until solid, then transfer them to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. There's no need to thaw frozen garlic before adding it to hot dishes. Freezing significantly alters the texture, making it softer, so it's best used in cooked applications rather than raw.