Headlines like “Fresh Garlic All Year Round Thanks to a Simple Trick” are a constant hit on the internet. While no magic trick can stop time, there are tried-and-tested methods for perfectly preserving garlic from harvest to the next season.

Here are the most effective methods – from the simplest to the most sophisticated:

Freezing (The simplest and most reliable method) Freezing preserves the garlic’s flavor and pungency almost unchanged, and it won’t sprout or dry out.

Whole Cloves: Peel the garlic, spread it out on a baking sheet or cutting board, and freeze. Then transfer it to a bag or container (the cloves won’t stick together and can be easily removed individually).

Garlic Paste: Puree peeled garlic with a drop of oil and a pinch of salt. Pour the mixture into ice cube trays and freeze. This way, you have individually prepared garlic cloves ready for cooking.

Infusing and Freezing (Be careful with the jars in the refrigerator!)

Chopped or pureed garlic in high-quality oil tastes delicious, and the oil can be used for cooking.

Safety Note: Garlic in oil stored at room temperature or in the refrigerator for extended periods poses a risk of botulism (the bacterium Clostridium botulinum multiplies in the absence of air).

Proper Procedure: Use the garlic-oil mixture within 4 days or freeze it immediately (it is perfectly safe in the freezer).

Proper Storage of Whole Bulbs (Classic Method)
To keep whole, unpeeled bulbs fresh for as long as possible, the right conditions are crucial:
Cool, dark, and dry: The ideal temperature is 15–18 °C with good air circulation.

Suitable containers include: paper bags, mesh bags, wicker baskets, or earthenware pots with ventilation holes.

What to Avoid:
Plastic bags: They retain moisture, and the garlic will begin to mold.

Classic refrigerator: The cold and humidity in the refrigerator simulate autumn conditions and encourage garlic to sprout.

Drying / Garlic powder

If your garlic becomes soft or you have too much:

Slice the cloves thinly.

Dry them in a dehydrator or in the oven at a low temperature (approx. 50°C/120°F).

You can process the dried garlic into homemade garlic powder, which will keep for years.