Garlic is an essential ingredient in Chinese cooking, and having a bunch or two of garlic in your home is perfectly normal. But how should garlic be stored? Should it be refrigerated? How can garlic be kept fresh?

How to store garlic

Wet, freshly harvested garlic that hasn’t been dried yet: Store in a dry, sunny place for about a month. Alternatively, place it in a well-ventilated, cool place with newspaper underneath to absorb moisture. Make sure it’s sun-dried or air-dried, otherwise it will spoil.

Dried garlic: Store in a mesh bag in a well-ventilated, cool place. Avoid plastic bags or airtight seals.

Don’t refrigerate garlic: Refrigeration can easily cause it to get damp and moldy. Chilled garlic will also lose its pungency and freshness. However, if you’re making garlic powder, you can refrigerate it.

Seal the peeled garlic and freeze it. Store at room temperature. Garlic bulbs, unpeeled, can be stored longer. However, if the garlic has already been peeled, it can be processed and frozen to preserve its flavor, making it convenient for future use. For example, you can make homemade garlic puree or garlic mushroom olive oil.

This type of garlic should not be used.

A reminder: If there are black spots or lines on the surface of the garlic, it is recommended not to use it. This is a sign that mycelium has begun to grow, and the inside may already be filled with mycelium and conidia. Garlic that feels soft or faded should also not be used, as it may have lost its flavor.

Another important point to observe is whether the central bud of the garlic has turned from white to green. While it won’t cause any harm if you eat it, it is a sign that the garlic is aging and less fresh.