Garlic, or Allium Sativum is a native of Asia and one of the oldest cultivated plants. It contains vitamins A, B, and C as well as having some antibacterial properties. Side effects of eating garlic can include the reduced blood pressure, strengthening coronary vessels, and reduction of cholesterol and fat levels in the blood. Garlic can also work to detoxify the body, where it can flush heavy metals out of the kidneys. BIBLIO 4 The use of garlic is found in many cooking styles including both Mediterranean and Asian cooking.
Forms of Garlic
Garlic is found three ways:
- Fresh, where stalks are green and outer skin is fresh
- Semi-dry, where the stalk and outer skin are not completely dried and
- Dried, where the outer skin of the bulb and the skin around each clove are completely dry. Most garlic purchased in the US is found in the dried form. Garlic is also found in many other products, such as garlic-salt, garlic granules, and garlic flakes.
Storage
Short term storage
For best results and longest shelf life, garlic should be stored in a cool, dark, dry place with good airflow like a mesh basket. Excess humidity and light can cause garlic to mold or rot so sealed containers and plastic bags will decrease garlic's shelf life.[1] Keeping garlic in the refrigerator is will change the flavor and texture, so refrigeration is not suggested. Garlic is best kept around 50°F-65°F (10°C-18°C) at around 60% humidity. Kept this way, garlic should keep for weeks.[1:1] Do note that anything stored near the garlic can take on garlic flavors, so be sure to keep other foods separate if this might be a problem.
Oil storage
Garlic can be stored in oil or vinegar in the refrigerator while also infusing the oil / vinegar. Do not store garlic in oil at room temperature though, as Botulism thrives in warm anaerobic environments and especially likes garlic.[1:2]
Long term storage
While refrigeration is not ideal, garlic can be frozen for long term storage. Cloves of garlic should be peeled at a minimum before freezing to make their use easier when frozen. Mincing, grating, smashing, chopping, etc are all also viable for frozen garlic's ease of use. Remove any green sprouts since they will add bitterness. Once prepared to your satisfaction, put garlic in an airtight bag and remove as much air as possible before freezing. To use frozen, take out the frozen garlic you intend to use and defrost before cooking.
Spoilage
Normal garlic should have firm, plump cloves with smooth almost waxy exterior. Fresh garlic has a strong garlic smell. Cloves that have spoiled may shrivel, crack, wrinkle, mold, or soften. Spoiled cloves may also have a sour or musty smell rather than a strong garlic presence.[1:3]
Using Garlic
Garlic goes well with most meats. It can be rubbed onto roasts, chopped or crushed for use in stews and bean recipes, or even rubbed on the inside of a salad bowl to give the salad a garlic flavor. Cooking garlic makes its flavor milder. Cooking it whole instead of crushing or chopping it will also lead to more delicately garlic flavored food. Care should be exercised when roasting or frying garlic, however, as it may burn easily and quickly become bitter. Garlic is prepared many ways beyond roasting and frying, including sauteing, and braising.
Flavor
The major taste and smell of garlic comes from compounds that contain sulfur. Garlic's flavor gets stronger as it ages until the cloves sprout - when the garlic loses its more powerful flavor.
Flavor strength gradient
Fresh / young garlic cooked for long period of time (mildest flavor) -> Old (but not sprouting) garlic raw (or just barely cooked) (most powerful flavor)
Flavor combinations
Garlic goes well with most meats - especially:
Garlic and Olive oil are often combined. In Tuscan cuisine, garlic is often found with:
In Greek cuisine, garlic is often used with:
- rosemary
- thyme and
- lemon peel.
In North African cuisine, garlic is combined with:
In South African cuisine, garlic is combined with:
- lamb
- onion and
- chile peppers When used with pork, garlic and allspice are used together as seasonings.
References
The Do’s and Dont’s of Garlic Storage The Garlic Store. Accessed Sept. 26, 2025