Storing garlic: the best tips!

Storing garlic over a long period requires choosing the most appropriate methods to preserve not only its freshness and flavor, but also its nutritional and aromatic properties. The initial quality of the garlic (variety, maturity at harvest, drying conditions) strongly influences its shelf life. Here are the best practices for properly storing your garlic:

1. Room temperature storage

• Ideal conditions : A cool, dry, and well-ventilated place, away from direct light.

• Temperature : Between 15 and 18°C (59–64°F), with little fluctuation.

• Humidity : Low (less than 60%) to prevent sprouting, mold, and softening.

• Recommended containers : Wicker baskets, open bowls, mesh produce bags, or paper bags.

• To be avoided : Plastic bags or airtight containers, which trap moisture and encourage rot.

2. Freezing

• Whole or peeled : Separate the cloves, peel them if necessary, and place them in an airtight freezer bag.

• Whole, unpeeled : Can be frozen as is for later use.

• Garlic puree : Blend the garlic with a little oil (about 2 parts garlic to 1 part oil) and freeze in ice cube trays.

• Advantage : Preserves flavor, but the texture changes — ideal for cooking, less so for raw use.

3. Dehydration

• Process : Cut the cloves into thin slices, dry in a dehydrator or oven at low temperature (50–60°C / 122–140°F) until brittle.

• Storage : In an airtight jar, away from light and humidity.

• Variations : Grind into powder for a homemade seasoning or store as flakes to rehydrate in dishes.

• Shelf life : Up to 2 years if stored in optimal conditions.

4. Storing in oil

• Method : Peeled cloves completely submerged in vegetable oil (Tournevent organic canola oil or Tournevent organic camelina oil, etc.).

• Essential precaution : Always store in the refrigerator to avoid any risk of botulism .

• Shelf life : 2 to 3 weeks maximum in the cold.

• Tip : Use the infused oil for vinaigrettes or marinades.
  

And what about Tournevent's organic garlic oil?

You can get a head start by picking up our delicious organic garlic oil! It keeps much longer than a version made from garlic cloves (as described in point 4) because the garlic it contains is dehydrated and ground into a powder.

A simple and practical solution for enjoying garlic in a first cold-pressed organic oil.

5. Pickled in vinegar

• Principle : Store peeled garlic in an acidic liquid that prevents microbial growth.

• Method : Place peeled garlic cloves in a sterilized jar and cover with vinegar (white vinegar, apple cider vinegar, or other edible vinegar).

• Storage : Keep in the refrigerator. Can be stored for several months, with a flavor that mellows and becomes more aromatic over time.

6. Lacto-fermented

• Principle : Use natural brine fermentation to preserve the garlic while enhancing its flavor and nutritional qualities.

• Method :

  1. Peel the cloves.

  2. Place them in a jar and cover with brine (2 to 3% salt relative to the weight of the water).

  3. Keep the cloves submerged (using a weight or fermentation stone).

  4. Close with a suitable lid or airlock and let ferment for 1 to 3 weeks at 18–22°C (64–72°F).

• Advantages : Milder taste, presence of beneficial probiotics, excellent shelf life.

• Storage : After fermentation, keep in the refrigerator for several months.

7. Hanging garlic braids

• Braiding : Ideal for freshly harvested garlic with still-pliable stems.

• Conditions : Hang in a dry, dark, and well-ventilated area.

• Dual purpose : Extended shelf life and decorative presentation.
  

• During the pre-order season, reserve your organic garlic braid at Ferme Tournevent! We produce them in limited quantities.

8. Controlled atmosphere (cellars or basements)

• Ideal : A cool room (0–4°C / 32–39°F for long-term storage), dry and ventilated .

• Tip : Store in mesh bags, baskets, or netting to maximize airflow.

• Precaution : Check regularly and remove any damaged heads to prevent spread.

Avoid common mistakes!

• Do not refrigerate whole, unpeeled garlic : Humidity in the fridge accelerates sprouting and encourages mold.

• Do not store in a humid or airtight environment : This promotes rapid degradation.

• Do not leave garlic exposed to direct sunlight : Heat and light diminish its aromatic qualities.

Indicative shelf lives

• At room temperature: 3 to 6 months (or longer if conditions are ideal)

• Frozen: Up to 1 year

• Dehydrated: 1 to 2 years

• In oil: 2 to 3 weeks in the refrigerator

• In vinegar: Several months in the refrigerator

• Lacto-fermented: Several months in the refrigerator
  
  

💡 Depending on your needs (daily use, year-round storage, or ready-to-use preparations), you can combine several methods to fully enjoy your garlic. The key is to choose the technique that suits your quantity and frequency of use.

✨ And to savor garlic in all its forms, discover our selection of artisanal garlic and garlic scape products, grown with care here at Ferme Tournevent 🧄