The freshness of garlic depends on how it's stored and whether it's a whole clove or individual cloves. Here are general guidelines for garlic shelf life:
Whole Garlic
Shelf life: 3 to 6 months (when properly stored in a cool, dry, well-ventilated place).
Tip: Whole garlic keeps longer than single cloves. The outer cloves protect the inner cloves and help maintain freshness.
Unpeeled Garlic Cloves
Shelf life: 10 days to 2 weeks (stored in a cool, dry place).
Tip: Garlic will last longer if the skin is still on. Use the cloves as soon as possible after peeling.
Peeled Garlic Cloves
Shelf life: 1 week (stored in an airtight container in the refrigerator).
Tip: Peeled garlic loses its freshness quickly, so it's best to use it as soon as possible after peeling.
Minced Garlic or Garlic Chunks
Shelf life: 1 to 2 days in the refrigerator (in an airtight container).
Tip: Garlic, whether minced or chopped, spoils easily, especially when exposed to air.
Olive Oil Garlic: Shelf life: 1 to 2 weeks (refrigerated).
Tip: Garlic soaked in olive oil should never be stored at room temperature to prevent the growth of botulism. Always refrigerate and consume within a few weeks.
Garlic in the Refrigerator: Shelf life: 6 months to 1 year (properly stored in the refrigerator).
Tip: Freezing garlic will change its texture, but it will still be suitable for cooking. You can freeze whole cloves, chopped garlic, or garlic paste.
Following these guidelines and storing garlic properly will maximize its shelf life and reduce waste!
