produce
How Long Does Garlic Last?
Garlic lasts 2–3 weeks in the fridge (peeled or minced cloves). Store whole bulbs at room temperature with good airflow — a ceramic garlic keeper or mesh bag in a dark cupboard is ideal.
Fridge
2–3 weeks
peeled or minced cloves
Counter
3–5 months
whole bulb, cool dark place
Freezer
10–12 months
minced or whole cloves
Pantry
3–5 months
cool, dark, ventilated
Storage Tips
- Store whole bulbs at room temperature with good airflow — a ceramic garlic keeper or mesh bag in a dark cupboard is ideal.
- Once you break the bulb apart, use the loose cloves within 10 days; the protective outer papery layer is compromised.
- Never store garlic in oil at room temperature — Clostridium botulinum (botulism) grows in the anaerobic, moist oil environment. Garlic-in-oil must stay refrigerated and used within 1 week.
How to Tell If Garlic Has Gone Bad
Signs to look for
- Brown or soft spots on cloves, or cloves that feel hollow and dry when squeezed.
- Green sprouts growing from the center of cloves — edible but bitter; remove the green shoot before cooking.
- Mold (white, fuzzy) visible on the cloves or between papery layers.
Frequently Asked Questions
Is garlic with green sprouts safe to eat?
Yes, but the sprouted garlic is more bitter and less pungent. Halve the clove and remove the green shoot with the tip of a knife before cooking. The sprout will not make you sick, but it tastes noticeably more harsh.
Can you store garlic in olive oil?
Only in the refrigerator and only for up to 1 week. Garlic in oil at room temperature creates a low-oxygen, moist environment perfect for botulism growth — a serious food safety risk. Commercial garlic-in-oil uses acidification to prevent this.
Why does minced garlic turn blue or green in the fridge?
Sulfur compounds in garlic react with trace amounts of copper present in water and some cookware when exposed to acid or heat, forming copper-sulfur pigments. The color change is harmless and does not affect flavor or safety.
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