Raw GarlicShelf Life, Storage, and Spoilage Guide
Pantry
3-6 months (whole, unpeeled bulbs)
Store whole, unpeeled garlic bulbs in a cool (50-60°F or 10-15°C), dark, dry, and well-ventilated place. Do not store in plastic bags as this can trap moisture and encourage mold.
Refrigerator
1 week (peeled cloves)
Store peeled garlic cloves in an airtight container or bag in the refrigerator. Do not store whole, unpeeled garlic bulbs in the refrigerator as it can cause sprouting and mold.
Freezer
10-12 months
Garlic can be frozen whole, peeled, chopped, or minced. Store in an airtight freezer-safe container or bag. While freezing does not require blanching, the texture may become softer after thawing, but the flavor will remain.
Signs of Spoilage
- Soft spots or mushy texture
- Visible mold (green, blue, black fuzz)
- Yellowing or browning of cloves
- Strong, unpleasant, or 'off' odor
- Shrinkage or shriveling
Room Temperature Safety
40°F–140°F
Cut or peeled garlic should not be left at room temperature for more than 2 hours. If the ambient temperature is above 90°F (32°C), it should not be left out for more than 1 hour. Whole, unpeeled garlic bulbs are an exception and can be stored at room temperature in a pantry.
Safe Handling
Wash hands thoroughly with soap and water before and after handling raw garlic.
Avoid cross-contamination by using separate cutting boards and utensils for garlic and other foods, especially ready-to-eat items.
Never store homemade garlic-in-oil mixtures at room temperature or in the refrigerator for more than a few days (typically 3-4 days) due to the risk of botulism. Commercial garlic-in-oil products are acidified to prevent bacterial growth and should be refrigerated after opening and used according to label directions.
Always discard garlic that has been stored improperly in oil.