The garlic bulb should be firm with papery dry skin and have no sprouting. Soft bulbs indicate over-ripe garlic that will not store for very long. Avoid shriveled garlic bulbs or those that are stored in the refrigerated section of the grocery store.
Wash your recently harvested garlic bulb and allow it to dry in a dark, but moisture-free, place for about a week. You can hang garlic from its stalks to dry.
Refrigerating garlic is a bad idea as it causes the bulb to deteriorate. Refrigerating garlic bulbs adds moisture and can cause the bulb to grow moldy. If you have chopped or minced fresh garlic, you can store it in the refrigerator in a sealed container for a short period, but use it as soon as possible. Freezing is not recommended, because it changes the consistency and flavor of the garlic.
Garlic bulbs can be kept in a mesh or wire basket, a small bowl with ventilation holes or even a paper bag. Do not store fresh garlic bulbs in plastic bags or sealed containers. This can cause mold and sprouting.
Keep your garlic away from sunlight and moisture to avoid sprouting.
If the garlic begins to feel soft, or the cloves have green sprouts through the middle, then it is time to throw the garlic away. Unbroken garlic bulbs can be kept up to 8 weeks if stored properly. Cloves broken from the garlic bulb will keep from 3-to-10 days.
Also called “young wet” garlic, these garlic bulbs are harvested in early summer and have a mild flavor. They do not need to be dried and can be refrigerated for up to a week. New season garlic has a milder flavor than regular garlic and can be used in place of onions and leeks in cooking.
You can freeze whole, unpeeled garlic cloves by wrapping them in plastic wrap or aluminum foil, or popping them in a freezer bag, and placing in the freezer. You can then remove individual cloves as needed. [4] X Research source Alternatively, you can peel the garlic cloves, crush or chop them finely and place the garlic in a plastic freezer bag or wrap it in some plastic freezer wrap. If the garlic becomes stuck together when frozen, you can grate off as much of the frozen garlic as needed. [4] X Research source
You can peel individual garlic cloves and completely submerge them in oil in a glass jar or plastic container. Tightly seal the jar or container with a lid and place directly into the freezer. Use a spoon to scoop out the garlic as needed. [5] X Research source Alternatively, you can make a puree of garlic and olive oil by mixing one part peeled garlic cloves with two parts olive oil in a blender or food processor. Transfer the puree to a freezer-safe container with a tight-fitting lid and place in the freezer. This method is very convenient for cooks, as the oil prevents the puree from freezing so it can be scooped out and placed directly on a pan. [5] X Research source
To add extra flavor to your pickled garlic, you may add a tablespoon of salt (per cup of liquid) along with any dried herbs, such as red pepper flakes, oregano, rosemary or bay leaves. Shake the jar well to mix the contents. [5] X Research source Although the pickled garlic should last in the refrigerator for up to four months, you should discard the contents of the jar if you see any signs of mold forming on the surface of the liquid. Never store the pickled garlic at room temperature, as mold will form very quickly. [3] X Research source
You can dry garlic in a food dehydrator by peeling the cloves and cutting them in half lengthwise. You should only use plump, unbruised cloves for dehydrating. Place them on the tray of your dehydrator and follow the manufacturers instructions for best heat settings. The garlic is completely dried when it becomes crisp and brittle. [5] X Research source If you don not have a food dehydrator, you can use the same process, using the oven instead. Place the halved garlic cloves on a baking dish and bake at 140 °F (60 °C) for two hours. Then turn the heat down to 130 and continue to bake until the garlic is fully dried. . [3] X Research source
Don’t process the sea salt and garlic powder for any longer than two minutes or it will clump together. Store the garlic salt in a glass jar with a tight-fitting lid and keep in a cool, dark kitchen cupboard.
