Ample air circulation can help you store garlic for as long as possible.
Keep in mind some varieties of cured garlic store longer than others. Read on for our storage best practices, both for the garlic you’re currently using in the kitchen and for longer term storage.
Garlic You’re Currently Using In Your Kitchen
Garlic that will be used within a couple of months can be stored on the kitchen counter, a nearby shelf, or pantry under normal household temperatures. Store garlic in wide bowls, baskets, net bags or open paper sacks, where bulbs have plenty of room to breathe.
Garlic You’re Keeping For Longer Term Storage
For longterm storage, consider a darkened location with cooler temps (about 50°F) and low humidity. This could be in a basement, garage, or a backroom closet. Air circulation is critical here. Do not keep garlic closed up in boxes or bags.
Don’t Store Cured Garlic In The Fridge
Cured, uncooked garlic should never be stored in the refrigerator. These cold temperatures can cause premature sprouting which will diminish the shelf-life of your garlic.
Storing Black Garlic & Smoked Garlic
Black garlic and smoked garlic have both been cooked during their preparation, so it’s recommended to keep these kinds of garlic in the refrigerator for freshness.
If you are purchasing several kinds at once, be cognizant of how long each can store.
Some varieties store longer than others. Be sure to use shorter-storing garlics first, or at least within their storage timeframes listed below.
Purple Stripe types store about 4 months from harvest
Artichoke types store 8 to 10 months from harvest
Porcelain types store about 6 to 8 months from harvest
Silverskin types store 10 to 12 months from harvest
All of our garlic is harvested in June.
Storage periods given are for when garlic is stored under optimal conditions, such as those described above.