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    You are in: Home / Community Forums / Cooking Q & A / Storing fresh garlic cloves?
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    Storing fresh garlic cloves?

    HopeK
    Sun Dec 02, 2001 11:44 am
    Food.com Groupie
    What is the best way to store/save/keep garlic? I bought a head and used 2 cloves - how do I keep the rest good and for how long can I expect them to be "good"?
    msintrepid
    Sun Dec 02, 2001 2:46 pm
    Regular "Line Cook" Poster
    Try roasting the rest of the head, if you are not going to use it right away (altho, I go thru about 2 heads of garlic every week). Take the remaining garlic head, sprinkle with some good olive oil, then wrap in foil, roast in oven at about 350 for 20 to 45 minutes - depending on how big the head is - allow to cool. Unwrap, then squeeze galick from the individual cloves, store in a small jar with olive oil to cover. Lasts months.
    You will know when the cloves have gone south - there will be a greenish core that forms, that is bitter - it can be removed, but be sure to use the rest of your galic right away.
    Bergy
    Sun Dec 02, 2001 3:45 pm
    Food.com Groupie
    I, go through 20 lbs of garlic from late August until about March. I buy direct from a grower and love Russion Garlic (when available) or other large cloved garlic (E.G.Ukaranian, there are so many varieties). Then I put it into a net bag, into a wicker basket and put it on top of my downstairs fridge. No problemo lasts the whole winter.. For one or two heads of garlic buy a clay garlic keeper, any gormet kitchenware store will have them or have your local potter make one! By the way Elephant garlic is not a true garlic it is in the leek family. I do go on & on sometimes but garlic is a must in my house. Also to learn more about garlic go to google.com look up garlic Wow what an eye opner.
    Lennie
    Sun Dec 02, 2001 7:58 pm
    Food.com Groupie
    I have a friend who peels every clove in a head, puts them in a jar and covers them completely with olive oil and then stashes the jar in the fridge. The bonus here is garlicky olive oil icon_smile.gif When she wants garlic, she just fishes a clove out of the jar.

    Me, I go through it too fast to worry about it. (grin)
    Samuel Holden
    Tue Dec 04, 2001 3:55 am
    Food.com Groupie
    I must use at least 3 heads a week... never have problems with it "going south" LOL but preserving it in oil is fine...as long as it IS in the fridge... my mother once wanted to make garlic oil... she put lots and lots of garlic in olive oil and left it for a month, like you would with basil or rasemary oil... when she went to open it...it exploded...oil, garlic everywhere... the moisture in the garlic fermented...ick...smelt awfull...put me off garlic for, oh, maybe a day...LOL
    HopeK
    Tue Dec 04, 2001 6:45 pm
    Food.com Groupie
    Thanks everyone!!
    Kat
    Wed Dec 05, 2001 2:25 am
    Food.com Groupie
    If you just want to store them without oil, keep garlic in a cool, dry, very dark place in a paper bag or clay pot.

    NEVER in the refrigerator (too cold).

    My garlic is sitting in a paper bag in a cupboard. I usually use up garlic quickly, but those cloves have probably been there two monthes, and are still usuable.
    HopeK
    Wed Dec 12, 2001 8:32 pm
    Food.com Groupie
    OK last week I put my garlic cloves in a jar covered with olive oil. Now the oil is all coagulated and gunky. No longer a liquid, almost a solid! Is it still good? What happened?
    Lennie
    Wed Dec 12, 2001 8:56 pm
    Food.com Groupie
    Olive oil does that when refrigerated .... not to worry, everything's fine. To use the oil, just bring it back to room temperature and it will look normal again. icon_smile.gif And the garlic cloves are fine too.
    HopeK
    Wed Dec 12, 2001 9:48 pm
    Food.com Groupie
    Thanks Lennie! Now I just have to worry about my husband or kids thinking that my garlic jar is rotten and tossing it out! NOOOOOOO!!!
    Charishma_Ramchandani
    Sun Dec 16, 2001 1:54 pm
    Food.com Groupie
    If you keep the garlic cloves in a tightly sealed jar on your kitchen shelf it should be fine(ofcourse, the temperature shouldn't be too high in the kitchen cabinet(keep at a distance , away from a source of heat , eg: stove, etc.) Ofcourse, you don't peel the remaining cloves.
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