Do you ever start a recipe calling for fresh minced garlic only to find that your garlic bulbs are soft, maybe sprouted, and pretty much unusable? I just experienced this today, and this disappointment is what’s prompted my topic for this article.

Irvin Lin, food researcher and writer for www.seriouseats.com, says this is a common issue and shared some information on how to help us home cooks keep our garlic fresher for longer. He tested several methods for storing it discovered that of all the methods used, there’s one that DEFINITELY isn’t the best approach.

That method? Storing it in the fridge. Keeping garlic there highly accelerates its deterioration. There are better options.

And here’s the deal: Garlic has the potential to store well (which is why it's available year-round in grocery stores). However, the garlic on supermarket shelves may have been harvested six to nine months before it reaches consumers. Thus, the importance of taking good care of it when we get it home.

Irvin talked to garlic producers in Gilroy, California (famously known as “the Garlic-Producing Capitol of the World”), and found they consistently recommended storing whole bulbs in a cool, dry place with good air circulation, such as a pantry or kitchen counter away from heat and direct sunlight. Refrigerating whole garlic, they said, encourages sprouting, which results in sharper or bitter notes. Also, they explained that refrigerator humidity and condensation promote mold growth.

So, if stashing it in the fridge isn’t the way to go, what IS? The research shows storing garlic bulbs in a garlic keeper protects it best—this is where it’ll stay the freshest for the longest.

Testing of various keepers revealed that the best keeper is unglazed terracotta clay, a porous material that acts as a natural desiccant, absorbing ambient moisture from the garlic. It also ensures the garlic stays cooler in warmer temperatures. This is because the porous terracotta promotes evaporative cooling—water is drawn away from the pot's interior, keeping the pot cooler as the water evaporates into the air. 

Now you can buy a terracotta clay garlic keeper—they can be found for under $15 (or a little more, depending on the size you want). But you can also make one by using a small terracotta flower pot with pot saucer. Put your bulbs on the saucer and place the pot over them. The pot’s drainage hole will allow plenty of air to circulate. Clever, right?

BUT, if you plan on using your garlic within two weeks, keeping it on your counter, away from direct sunlight, is just fine. Longer storage, though, absolutely requires better care—meaning keep it in the above-mentioned terra cotta keeper, or even in a closed paper bag. Both approaches will allow excess moisture to escape and keep the allium shaded, preventing that dreaded softening, sprouting, and molding!