Today I discovered 3 super easy garlic storage hacks – garlic stays fresh all year without rotting!
Garlic is a familiar spice in every kitchen, yet many people (myself included) don’t really know how to store it properly. Recently, however, I discovered some incredibly useful tips for keeping garlic fresh much longer.
Garlic is a “must-have seasoning” in cooking — from stir-fries to stews to cold dishes. But every time I bought garlic, it would either sprout or rot, which drove me crazy! Have you ever run into the same problem?
Don’t worry — today I’ll share some very practical storage tips to keep garlic fresh all year long, so you’ll never waste garlic again!
Why does garlic sprout and rot?
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High temperature: Garlic “wakes up” and begins sprouting easily in warm environments. Especially in summer, when kitchen temperatures rise, garlic can sprout in no time.
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Excess humidity: Damp conditions are the main culprit behind rotting garlic. Too much moisture leads to moldy skins and spoiled cloves.
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Too much light: Direct sunlight accelerates garlic’s metabolism, causing it to sprout and shrivel.
3 Super Practical Garlic Storage Hacks
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Moisture-proof with tea leaves: Place garlic in a clean paper bag with a few packets of dried tea leaves (or food-grade desiccants). The tea absorbs excess moisture and keeps garlic dry. This method is simple and convenient, but best for storing smaller amounts.
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Ventilated hanging method: Braid garlic bulbs into bundles and hang them in a cool, airy place. Keep them dry and away from direct sunlight. This traditional method works well for storing larger quantities of garlic.
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Salt absorption method: Spread a layer of salt at the bottom of a sealed jar, place garlic on top, then cover with another layer of salt. The salt absorbs moisture and prevents rotting. This is highly effective for long-term storage.
3 Things You Should NOT Do When Storing Garlic
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Do not store in plastic bags: Plastic traps moisture and makes garlic rot quickly.
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Do not place on balconies or windowsills: Direct sunlight speeds up sprouting and reduces garlic’s edibility.
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Do not refrigerate: Garlic sprouts easily in the fridge due to high humidity. Peeled garlic kept in the fridge also molds easily. Instead, store it in a cool (60–65°F / 15–18°C), dim, well-ventilated place.