Chef Reveals How to Keep Garlic Fresh for 6 Months – And It’s Not in the Fridge

Garlic can stay fresh for up to half a year if stored correctly.

Garlic is an essential ingredient in countless cuisines around the world, and it’s always frustrating to find that the bulbs you just bought have already gone bad.

To help people make the most of this kitchen staple, a chef has shared a simple method to keep garlic fresh for up to six months.

Many people assume garlic should be stored in the refrigerator’s vegetable drawer, but in fact, doing so causes it to spoil much faster.

Jerry James Stone, an American vegetarian chef and recipe creator whose dishes have appeared on the Discovery Channel, Whole Foods, and Costco, explained that proper storage is key to preserving garlic’s freshness.

In an online video, Jerry outlined the best way to store garlic so it lasts far longer.

He said:

“Garlic is one of those ingredients — like onions, carrots, and celery — that shows up in almost every savory dish. Storing it properly is important because, even though it’s inexpensive, you still want to get the most value out of what you buy.”

According to Jerry, whole garlic bulbs can last up to six months as long as they remain unpeeled. However, once the cloves are peeled or chopped, they deteriorate quickly. The key, he emphasized, is to buy whole bulbs and only peel or crush them when you’re ready to cook.

To store garlic properly, Jerry explained:

“First and most importantly, garlic likes a cool environment. You should keep it at room temperature.”

“You also need to keep it completely dry. Garlic doesn’t like humidity at all — so store it somewhere that’s both cool and dry.”

He also warned against exposing garlic to too much sunlight. Jerry joked:

“I don’t like sunlight. I’m like garlic that way. The ideal environment for garlic is also my ideal environment — cool, dark, and low light.”

Finally, he noted the importance of ventilation:

“You should store garlic in a place where air can circulate freely. Don’t keep it in a closed drawer — that’s not a good spot for garlic.”