Garlic is considered by many to be an aromatic herb, although in reality it is a very tasty and fragrant bulb, closely related to the onion family. It is widely used in cooking, but few know that it also has medicinal properties; in fact, it is a powerful natural pesticide. You can buy it fresh in your local supermarket, but you could also grow it in your own garden. To make garlic keep longer, it needs to be stored properly. In this article we explain how to do it.
Steps
Method 1 of 2: Store Fresh Garlic
Step 1. Purchase or harvest garlic when fresh and firm
This step is very important because fresh garlic lasts longer.
- The garlic should appear firm, with a dry skin and should not show signs of germination. A bulb that seems too soft to you is an indication of an overripe garlic that may not last long, even if stored in the best way.
- Avoid buying garlic bulbs that are too dry, skimpy or stored in the refrigerated counters of supermarkets.
Step 2. The first step is to let the freshly picked garlic heads dry from your garden
This step in fact favors an intense and concentrated flavor.
- Carefully wash the freshly harvested garlic and let it dry in a dark, moisture-free place for about a week.
- If you want, you can make a braid with several heads of garlic and hang it up to dry.
Step 3. Store the whole head of garlic in a place at room temperature
Many make the mistake of keeping it in the refrigerator, while garlic prefers the environment of a cool room (15-16 ° C).
- Do not store garlic bulbs in the refrigerator; it would deteriorate very quickly. The humidity of the refrigerator would in fact favor the onset of mold, making it unusable.
- If you want, you can chop it and store it in an airtight container in the refrigerator for a limited time. Don't forget to use it as soon as possible.
- It is not recommended to freeze garlic: the process would change its natural texture and flavor.
Step 4. Store the garlic in a place that has good air exchange
A well-ventilated environment allows the bulbs to "breathe" and prolongs their duration over time.
- Store it in a wicker or loosely woven basket; alternatively, choose a paper bag or container that has good air ventilation.
- Do not use plastic bags or containers. They can favor the onset of mold or the germination of garlic.
Step 5. Store fresh garlic bulbs in a dark, dry place
Your kitchen, pantry or a shady corner of the countertop are ideal places.
Avoid exposing garlic to sunlight and humidity, both of which speed up the germination process
Step 6. Quickly consume the garlic once you have broken the bulb
The life of your garlic bulb is significantly shortened following its first opening.
- The shelf life of the garlic is reduced when you break the bulb to remove the individual cloves. If you feel it has gotten too soft, it means it is going bad and needs to be thrown in the trash.
- If stored well, a whole head of garlic can last up to 8 weeks. The individual cloves of garlic, on the other hand, only last 3-10 days.
Step 7. Be aware that new garlic is different from regular garlic
Freshly picked new garlic must be placed in the refrigerator immediately after harvesting.
- It is also known as "wild garlic" and can be harvested in areas where it grows spontaneously in early summer. It does not need to be dried and to enjoy it at its best it should be used fresh. You can keep it in the refrigerator for about a week.
- New garlic has a milder flavor than dry garlic and can be used in cooking as a substitute for leeks or onions.
Method 2 of 2: Different Storage Methods
Step 1. Freeze the garlic
Some people oppose freezing garlic because they argue that it changes its texture and flavor, however, if you are among those who use garlic very rarely, freezing the leftover bulbs or cloves can be a useful solution. You can freeze garlic in two different ways:
- You can freeze whole garlic cloves, including the peel, by wrapping them in cling film or aluminum, or by placing them in a sealable bag. This way you can remove the wedges individually according to your future needs.
- Alternatively, you can peel the garlic cloves, break them or finely chop them and store them in a bag or cling film. If it freezes into a single block, you can grate the necessary amount.
Step 2. Store the garlic in the oil
There is controversy surrounding this storage method, as keeping garlic infused in oil at room temperature has been associated with the growth of Clostridium botulinum bacteria, which can cause a fatal condition known as botulism. However, if the oil is stored in the freezer, the risks of bacteria development are eliminated. If you want to safely store your garlic in oil:
- Peel the wedges individually and immerse them completely in the oil inside a plastic or glass container. Seal it carefully and place it directly in the freezer. When needed, remove the garlic from the oil using a clean spoon.
- Alternatively, you can prepare a purée of garlic and extra virgin olive oil by mixing one part of the peeled cloves with two parts of oil in a blender. Transfer the puree to a freezing container and seal it airtight. Keep it in the freezer and use it as needed to prepare your recipes. The oil will prevent freezing and you can always use the mixture by pouring a spoonful directly into the pot.
Step 3. Store the garlic in wine or vinegar
Peeled garlic cloves can be stored in wine or vinegar and refrigerated for up to 4 months. You can use dry red or white wine, or wine vinegar of your choice. To preserve the garlic in this way, fill a glass jar with the peeled cloves, then add the liquid of your choice, filling every part of the available space. Seal the container and place it in the refrigerator.
- To give the garlic extra flavor, you can add a tablespoon of salt (per 240ml of liquid) and herbs of your choice, such as pink pepper, oregano, rosemary, or bay leaves. Shake the container carefully to mix the contents.
- Garlic should stay good for up to 4 months in the refrigerator; however, if you notice mold forming on the surface of the liquid, it will need to be thrown away. Never store pickled garlic (or in wine) at room temperature, because mold would form very quickly.
Step 4. Dry the garlic
Another effective way to store garlic is to dehydrate it. Dehydrated garlic will undergo a reduction in volume and will take up a very small portion of space in your pantry. When you use it in your recipes, dehydrated garlic absorbs water and lends a delicious aroma to your dishes. You can dehydrate it in two ways, based on the climate and the availability of a dryer.
- You can dehydrate garlic in a food dehydrator after peeling them and cutting them lengthwise in half. In this case, use only the garlic pulp free of any stains or blemishes. Place the garlic on the dryer shelf and follow the instructions in the garlic manual. When completely dried, the garlic will be crunchy and crumbly.
- If you don't have a dryer, you can use your home oven. As before, place the peeled and halved garlic on a baking sheet and cook for two hours at 60 ° C. Then reduce the temperature to 55 ° C and continue cooking until it is completely dehydrated.
Step 5. Make the garlic salt
You can use dehydrated garlic to flavor the salt; your dishes will benefit enormously in terms of flavor. Simply blend the dried garlic in a food processor until it forms a fine powder. Add four parts of sea salt to each part of garlic powder and blend again for 1-2 minutes.
- Do not blend the salt and garlic for more than 2 minutes to avoid creating a lumpy dough.
- Store the garlic salt in an airtight glass container and store it in a cool, dark place in the pantry.
