You've Been Storing Garlic Wrong. Here's The Right Way To Do It

There’s no doubt that garlic intensifies any dish it touches, but we’ve all had to throw out old garlic every now and then. The ideal storage conditions for fresh garlic are dark and dry with mild humidity and a temperature ranging between 60 and 65 degrees Fahrenheit.

Fresh garlic should remain completely intact during storage, because once it’s broken, it won’t make it past 10 days. So, if you’ve peeled too many cloves out of their paper-thin skins, you should store them in a refrigerator, ideally in an airtight container.

If you’ve bought more garlic than you can possibly use, you should roast your garlic heads with their skins on. Roasted garlic can be stored in your refrigerator for up to two weeks — or in your freezer for up to three months — and it’s great for sprucing up pizza and smearing over crusty French bread.