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keeping garlic- refrigerate or not

e
emilief Jul 24, 2009 04:17 PM

I have noticed that my refrigerated garlic has been getting moldy. I have refrigerated garlic for years and this is a new phenomenon. How do you keep your garlic and how long does it last??

  1. ipsedixit Jul 24, 2009 04:42 PM

    I don't refrigerate.

    But then again, I use up fresh garlic like I'm pumping gas for a Hummer on a cross-country drive.

    5 Replies
    1. re: ipsedixit
      LNG212 Jul 24, 2009 06:00 PM

      omg - I am so with you on this one. A recipe calls for 2 cloves of garlic? In go 4 or 5. Love love the stuff. :) And I never refrigerate either, countertop only.

      1. re: LNG212
        v
        Val Jul 24, 2009 06:04 PM

        yeah, baby....in almost every meal...truly, I've done crushed garlic (one small clove) crushed and swallowed and NOT chewed for/with breakfast for the "raw garlic" nutrition. I do include garlic AND onions with almost every dinner meal, that's just me!
        I live in SW Florida and I store it in a glass bowl on the counter with my lovely red tomatoes. Have never had a mold situation but I do attribute that to using it *very quickly.*

        1. re: LNG212
          ipsedixit Jul 24, 2009 11:42 PM

          Yeah, I eat raw cloves of garlic dipped in Hoisin sauce. Yum.

          1. re: ipsedixit
            v
            Val Jul 25, 2009 05:57 AM

            holy smokes...a little too hardcore for me!!! good on you, though!

            1. re: ipsedixit
              enbell Jul 25, 2009 04:59 PM

              I bet you never get mosquito bites either!

        2. c oliver Jul 24, 2009 04:45 PM

          Are you talking about the peeled stuff? That I don't know about. The unpeeled I've never refrigerated and it keeps more than long enough for me to use it.

          1. Uncle Bob Jul 24, 2009 04:54 PM

            I only use fresh...I never refrigerate...It's used before it could possibly go bad ---------

            1. goodhealthgourmet Jul 24, 2009 05:08 PM

              assuming you mean unpeeled bulbs, don't refrigerate them. it's completely unnecessary and it encourages premature sprouting.

              1 Reply
              1. re: goodhealthgourmet
                penthouse pup Jul 24, 2009 06:14 PM

                totally agree with goodhealth; unpeeled bulbs should be stored in a dark, dry spot...and places like Sur la Table, Williams Sonoma, etc sell garlic storing containers that circulate air--

              2. b
                batchoy Jul 24, 2009 06:22 PM

                I'm Filipina, I use tons of garlic. But I refrigerate :-)

                1. l
                  lgss Jul 25, 2009 04:11 AM

                  We don't refrigerate garlic. Ours occasionally starts to sprout but we generally use it before that happens.

                  1. shaogo Jul 25, 2009 06:18 AM

                    I was told never to refrigerate garlic. If it sprouts, throw it out.

                    We're garlic lovers, so again, the key may be that we use it quickly.

                    1 Reply
                    1. re: shaogo
                      t
                      thursday Jul 28, 2009 08:49 PM

                      You actually don't need to throw it out if it sprouts - the green is much sharper than the clove, but perfectly edible. If you let it sit too long, it will definitely go bitter, but a short sprout or a green center is fine.

                      But yeah, refrigerating garlic is a gardening tip that encourages it to sprout so you can plant it. If it went moldy, it was definitely in there way too long (obviously). Our garlic will sprout after only a couple of weeks in the fridge, and grow quite bitter after another week, so I wouldn't refrigerate longer than that. Just eat more garlic. =)

                    2. h
                      Harters Jul 29, 2009 06:52 AM

                      I never put in the fridge.

                      My supermarket sells organic in packs of three bulbs. I reckon they'll keep for a couple of months so long as your kitchen is reasonably cool - although you might have the odd clove starting to sprout by the end. That's if I havnt used them in that time - try the classic French dish "Poulet aux Quarante Gousses d'Ail", or roast unpeeled cloves with lamb and squeeze out the flesh and smear onto each mouthful. Fab.

                      1. CreativeFoodie42 Jul 29, 2009 12:22 PM

                        I refrigerate in a zip-lock bag and have occasionally had sprouting issues but like the others am a garlic fanatic and go through it rather quickly.

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