There are several ways to store garlic. The best way is to store it in its natural state – as a bulb. Don’t break the bulb and cover it in paper. Garlic can last up to six months in its natural state. Keep it in a cool place and don’t store it in oil. This will help it breathe. This article explains how to store garlic properly. Here are a few tips to buy australian garlic in its best condition.
Keep it cool
Temperature, humidity, and ventilation all play an important role in the longevity of garlic. Keeping your garlic at a comfortable, cool, dark place is generally the best way to store it. A cupboard or drawer in your kitchen is the best place to store it because it is free of direct heat and has low to no light. Garlic tends to sprout and become hard if stored at too high of a temperature.
When storing garlic, it’s best to store them in their original packaging. Avoid placing them in plastic bags as this will prevent air circulation and trap the natural moisture of garlic. This will accelerate the spoilage process. Instead, store them in the refrigerator’s main section or in the crisper drawer with a low humidity setting. It’s also a good idea to store them alone – they don’t have to be separated from each other!
Keeping garlic in the fridge isn’t as difficult as it sounds. You can buy whole heads and keep them in the refrigerator, but you shouldn’t store whole cloves in there. You can also buy sliced and minced garlic and keep them in the freezer. Store any extra in an airtight container in the fridge, but you’ll need to use it within two to three days. You can also store garlic scapes in the freezer.
Avoid storing it in oil
When preparing foods, it is often important to keep in mind that storing garlic in oil creates an anaerobic environment. This makes it easier for the bacterium responsible for botulism to develop. Without oxygen, garlic cannot produce this toxin. Stored in oxygen, garlic is safe. However, storing garlic in oil creates an anaerobic environment that allows this bacterium to grow and cause botulism.
While a common practice for preserving herbs, garlic should not be stored in oil. Although it works well in the fridge, it’s not a very convenient method to do at home. A better way is to freeze the garlic in white vinegar or cider vinegar. Using this method, garlic can be stored for three to five months. If it’s too cold, the garlic will turn bad. It should be stored in a cool, dark place.
The most common way to tell whether garlic is old is to examine the bulbs. If the garlic has sprouts, it’s probably outdated. However, you can still enjoy garlic’s health benefits by cooking and storing it properly. You can use garlic to flavor all kinds of dishes. To preserve its flavor, you should avoid storing garlic in oil. Just remember that the best way to store garlic is not in an oil-containing container.
Allow it to breathe
While purchasing and storing garlic, remember that this ingredient needs air and ventilation. For best results, store your garlic in an uncluttered cabinet with plenty of space. Use paper bags to store cloves in, and avoid plastic bags. Plastic bags can trap moisture and reduce the storage life of your garlic. Unless you are storing it for several months, it’s best to leave it out of the refrigerator and store it in the freezer.
Never store your garlic in a closed container. Garlic needs air to grow fresh, and is not suited to cold climates or storage in plastic. Use a basket, burlap bag, paper bag, or terra cotta garlic keeper to store your garlic. Some people even tie their garlic bulbs into old pantyhose and hang them in the basement. Whatever way you store your garlic, make sure it gets plenty of air to maintain its freshness.