GarlicShelf Life, Storage, and Spoilage Guide
Pantry
3-5 months (whole, unpeeled bulbs)
Store whole, unpeeled garlic bulbs in a cool (50-60°F), dark, dry, and well-ventilated place. Do not store in the refrigerator as it can cause sprouting and mold.
Refrigerator
1 week (peeled or minced garlic)
Store peeled or minced garlic in an airtight container. Homemade garlic in oil is a high risk for botulism and should be used immediately or discarded; do not store. Commercial garlic in oil products are safe due to acidification.
Freezer
10-12 months (peeled or minced garlic)
Garlic can be frozen whole, peeled, or minced. Store in airtight freezer bags or containers. Can also be frozen in oil (commercial products are safe, homemade is risky unless properly acidified).
Signs of Spoilage
- Soft spots or mushy texture on cloves
- Mold (green, black, or white fuzzy growth)
- Significant sprouting (while not unsafe, indicates aging and can alter flavor/texture)
- Yellowing or browning of cloves
- Strong, unpleasant, or 'off' odor beyond its natural pungency
Room Temperature Safety
40°F–140°F
Peeled or minced garlic, or any garlic product that is not a whole, unpeeled bulb, should not be left at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F/32°C). Discard if left out longer.
Safe Handling
Always wash hands before and after handling garlic.
Do not store homemade garlic in oil at room temperature or in the refrigerator for extended periods, as it creates an anaerobic environment where Clostridium botulinum can thrive and produce toxins. Use immediately or discard.
When preparing garlic, use clean utensils and cutting boards to prevent cross-contamination.
Avoid cross-contamination by keeping garlic separate from raw meats, poultry, and seafood.