You've cured your garlic, now what?

Here we cover off some ways that will help you store your garlic so it stays fresher longer, maintains its flavour and reduces waste to spoiled garlic. 

Start with understanding what kind of garlic you have and how you plan to use it. Whole heads generally keep best in a cool, dry, well-ventilated place such as a pantry, cupboard, or countertop container that allows airflow (like a mesh bag or wire basket).

 
Avoid sealed plastic bags and the refrigerator for whole bulbs, as excess moisture and cold can encourage sprouting or mold and dull the garlic’s taste. 

Once cloves are separated or peeled, storage needs change. Unpeeled cloves can be kept in a breathable container for short-term use, while peeled cloves should be refrigerated in a covered container and used within several days for best quality.  

For longer storage, consider freezing peeled cloves or minced garlic in small portions (for example, in an ice cube tray with a little olive oil), which makes cooking more convenient and helps preserve aroma. 

If you regularly use garlic, setting up a simple system-whole bulbs stored dry, a small working supply of separated cloves, and a frozen backup-can ensure you always have flavourful garlic ready for everyday dishes like stir-fries, sauces, roasted vegetables, and marinades.