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.<\/p>\n\n\n\n
Here are the most effective methods \u2013 from the simplest to the most sophisticated:<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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).<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Infusing and Freezing (Be careful with the jars in the refrigerator!)<\/p>\n\n\n\n
Chopped or pureed garlic in high-quality oil tastes delicious, and the oil can be used for cooking.<\/p>\n\n\n\n
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).<\/p>\n\n\n\n
Proper Procedure: Use the garlic-oil mixture within 4 days or freeze it immediately (it is perfectly safe in the freezer).<\/p>\n\n\n\n
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\u201318 \u00b0C with good air circulation.<\/p>\n\n\n\n
Suitable containers include: paper bags, mesh bags, wicker baskets, or earthenware pots with ventilation holes.<\/p>\n\n\n\n
What to Avoid:
Plastic bags: They retain moisture, and the garlic will begin to mold.<\/p>\n\n\n\n
Classic refrigerator: The cold and humidity in the refrigerator simulate autumn conditions and encourage garlic to sprout.<\/p>\n\n\n\n
Drying \/ Garlic powder<\/p>\n\n\n\n
If your garlic becomes soft or you have too much:<\/p>\n\n\n\n
Slice the cloves thinly.<\/p>\n\n\n\n
Dry them in a dehydrator or in the oven at a low temperature (approx. 50\u00b0C\/120\u00b0F).<\/p>\n\n\n\n
You can process the dried garlic into homemade garlic powder, which will keep for years.<\/p>\n","protected":false},"excerpt":{"rendered":"
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