By MyRecipes
Updated September 10, 2013
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Garlic comes in all shapes and sizes, from strongly flavored white American garlic to mauve-skinned milder imports from Italy and Mexico. Crushing or chopping releases garlic's assertive-tasting essential oils, while roasting whole or sautéeing tames and mellows flavor.
| Credit: Beau Gustafson; Styling: Mindi Shapiro Levine

"What is the best way to store garlic and how long will it keep?"

A whole head, or bulb of garlic should last for several months when stored in a dry, dark place that has some air circulation, such as inside a cupboard in a basket, paper or mesh bag or clay pot.

Once the head (or bulb) is broken open to remove one or more cloves, the remaining garlic will likely last only a couple of weeks before they begin to dry out.

Garlic does not freeze well—both the flavor and texture are affected—and refrigerating garlic often produces mold.

Remember, like the vampires, garlic prefers a cool, dark place!

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