How to Store Garlic for Long-Lasting Flavor

Garlic is a “must have” item in my garden and my kitchen. BUT – if you don’t store garlic the right way, you’ll end up with sprouting, mold, or loss of pungency. Whether you’re working with fresh bulbs, peeled cloves, or garlic-infused oil, storing garlic the right way can preserve its quality and safety.

This guide covers best practices for storing garlic in all its forms—including garlic powder and long-term storage options. There’s also a quick note about the important differences between softneck and hardneck varieties.

Storing Garlic – Whole Heads

Best method: Store in a cool, dry, dark, and well-ventilated place—like a pantry or cellar.

• Temperature: Ideally between 60–65°F (15–18°C).
• Humidity: Low humidity prevents mold and sprouting.
• Containers: Mesh bags, paper bags, or open baskets allow air circulation. Braid softneck garlic, if desired.
• Avoid: Refrigerators (they encourage sprouting) and sealed plastic bags (they trap moisture).

Shelf life:

• Softneck garlic: Up to 6–8 months.
• Hardneck garlic: 3–6 months (shorter lifespan due to higher moisture content).

This is how we store most of our harvest. We keep whole heads of garlic in open bins on higher shelves in our root cellar, where it’s bit warmer and drier. As we need it for cooking, we bring up a bulb or two keep them in a bin on the kitchen counter.

We live in Wisconsin, which has cold winters, so we grow hardneck garlic. It does get green shoots over time, but lasts until the young garlic is ready in the garden. I haven’t purchased any in years. Cheesy garlic zucchini bread is one of our favorite recipes.

Storing Peeled Garlic Cloves

Best method: Refrigerate in an airtight container.

• Use within: 1 week for best flavor and texture. Cloves dry out and soften over time.
• Optional tip: Cover peeled cloves with oil and refrigerate—but read the safety note below before doing this long-term.

Storing Garlic in Oil (Safety Warning)

Garlic-in-oil mixtures can be convenient, but they come with serious food safety risks. Raw garlic stored in oil without acidification can promote the growth of Clostridium botulinum, which causes botulism. Learn more about botulism.

Safe method:

• Mix peeled garlic with olive oil and freeze immediately in small portions (like ice cube trays).
• OR acidify the garlic (by mixing with vinegar or lemon juice) before refrigerating. This method is not foolproof for home cooks.
• Never store garlic in oil at room temperature.

Freezing Garlic

Freezing can change the texture, but preserves the flavor well.

Options:

• Whole cloves (peeled or unpeeled): Wrap tightly in foil or freezer-safe bags.
• Chopped or minced garlic: Chop garlic with a food processor or knife and freeze in small portions using ice cube trays. You can mix with a little oil or water for easier portioning. This will leave your trays smelling like garlic, so you may want to use a specific tray just for garlic freezing.
• Roasted garlic: Freeze mashed roasted cloves in ice cube trays.

Shelf life: Up to 6 months for best quality.

Making Garlic Powder and Dried Garlic

Turning garlic into powder is an excellent way to preserve its flavor for the long term. You can also leave the dried slices whole and grind as needed, or use “as is”.

Steps:

1. Peel and slice: Thinly slice peeled garlic cloves.
2. Dry: Use a food dehydrator or oven set to low (below 150°F/65°C). Dry slices until they snap and feel brittle—usually 6–12 hours.
3. Grind: Use a spice grinder, coffee grinder, or high-speed blender to pulverize dried slices into powder.
4. Store: Transfer immediately to an airtight container and store in a cool, dry, dark place.

Tip: You can also grind dried garlic into granules instead of a fine powder for coarser texture.

Shelf life: 6–12 months when kept dry and away from heat and light.

Storing Freshly Harvested Garlic

Garlic is an easy crop to grow, but fresh garlic needs to be cured before storage. If you have hardneck garlic, you can also harvest and use the garlic scapes.

How to cure fresh garlic bulbs:

1. Gently brush off soil (don’t wash).
2. Hang in bundles or lay out in a single layer in a dry, shaded, well-ventilated space for 2–3 weeks.
3. Once the outer skins are dry and papery, trim roots and cut stalks if desired.

See: How to Grow Garlic in the Garden

Softneck vs. Hardneck Garlic Storage

Understanding the type of garlic you have helps determine how long it can last in storage.

• Softneck garlic:
  • Stores longer (up to 8 months) – typically found in grocery stores.
  • Lacks a hard central stalk.
  • Ideal for braiding.
  • Common in grocery stores.
• Hardneck garlic:
  • Richer flavor but shorter shelf life (3–6 months).
  • Has a stiff central stalk and larger cloves.
  • Best used sooner or preserved by freezing or dehydration.

Garlic Storage Quick Guide

Here’s a quick comparison of the different ways to store garlic.

Method	Storage Life	Notes
Whole bulbs (softneck)	6–8 months	Ideal in cool, dry pantry, breathable container.
Peeled Cloves	~1 week	Refrigerator, airtight container
Garlic in Oil	Freeze immediately or acidify	2–3 months (frozen)
Freezing (cloves or purée)	6+ months	Texture changes; flavor preserved.
Garlic powder	6–12 months	Compact and shelf-stable.
Dehydrated slices	1–2 years	Store in airtight jars with desiccant packs.
Roasted & frozen	~3 months	Great for quick use in recipes.

Final Thoughts

Whether you’re stashing bulbs, freezing purées, or grinding your own powder, you can enjoy garlic’s rich flavor year-round with the right storage method. Just remember to keep moisture, light, and excess heat away—and always err on the side of caution when it comes to oil preservation.

Using food storage is a great way to stretch your food budget and make the most of your harvest.

You may also find these article helpful:

• How to Store Potatoes Long Term
• How to Store Onions so They Last
• The 5 Easiest Vegetables to Store

Get our “Making the Most of Your Garden Harvest Guide” to help you make all your produce last.

This article is written by Laurie Neverman. Laurie grew up in the kitchen, learning baking and home cooking from her momma. At age 15, she and her mom and two sisters created Irene’s Custom Cakes & Catering, which was her summer job through most of high school and college.