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The Best Way to Store Garlic?
In another life, I ran a website dedicated to all things garlic. We got this question a lot. What's the best way to store garlic?
Oregon State University Extension says. . ."after the garlic is harvested, it can be stored in mesh bags or slatted crates or hung in braided ropes or bunches. Any cool, well-ventilated place will do for storage through the winter months."
My favorite version of this is the Pantyhose Method.
Really. Cut off the legs. Drop a bulb in the toe. Tie a knot above the bulb. Drop in another bulb. Tie another knot. Repeat. Hang 'em in a cool dark place. Cut off one at a time as you need them. Works great for onions and shallots too. too.
Back to the Oregon State info, which says "In very cold areas, the bulbs should be protected from freezing. The ideal storage temperature for garlic is 32-38F at less than 70% humidity.
If you do freeze garlic, all garlic placed in the freezer should be tightly wrapped. Garlic can be frozen in three ways:
(1). Chop or grind the garlic you want to freeze. To use just grate or break off the amount you need.
(2). Freeze the garlic unpeeled and remove cloves as you need them.
(3). Peel the cloves and puree them with oil in a blender using 2 parts oil to 1 part garlic. The puree will stay soft enough in the freezer to scrape out amounts to use in sautéing. This is a lifesaver.
Peeled cloves may be submerged in wine and stored in the refrigerator. The garlic can be used as long as there is no sign of mold or yeast growth on the surface of the wine. Both the garlic and wine may be used.
Garlic can be dried and made into garlic powder and garlic salt. Select only fresh firm cloves with no bruises. Separate and peel the cloves.
Small cloves can be cut in half and large cloves should be cut in 1/4 inch slices. Dry at 140F for 2 to 3 hours or until garlic is crisp. Grind using a coffee grinder, or add salt and grind, depending if garlic powder or garlic salt is desired.
Raw or cooked garlic and/or fresh herbs in oil may be stored in the refrigerator for no longer than three weeks. Do not store raw garlic in oil without refrigeration, as there is a serious risk of botulism. You, may, however, safely store peeled raw garlic in the refrigerator in white wine for several weeks. After you've eaten the garlic, the wine is great for cooking, especially for poaching salmon.
Oregon State University Extension says. . ."after the garlic is harvested, it can be stored in mesh bags or slatted crates or hung in braided ropes or bunches. Any cool, well-ventilated place will do for storage through the winter months."
My favorite version of this is the Pantyhose Method.
Really. Cut off the legs. Drop a bulb in the toe. Tie a knot above the bulb. Drop in another bulb. Tie another knot. Repeat. Hang 'em in a cool dark place. Cut off one at a time as you need them. Works great for onions and shallots too. too.
Back to the Oregon State info, which says "In very cold areas, the bulbs should be protected from freezing. The ideal storage temperature for garlic is 32-38F at less than 70% humidity.
If you do freeze garlic, all garlic placed in the freezer should be tightly wrapped. Garlic can be frozen in three ways:
(1). Chop or grind the garlic you want to freeze. To use just grate or break off the amount you need.
(2). Freeze the garlic unpeeled and remove cloves as you need them.
(3). Peel the cloves and puree them with oil in a blender using 2 parts oil to 1 part garlic. The puree will stay soft enough in the freezer to scrape out amounts to use in sautéing. This is a lifesaver.
Peeled cloves may be submerged in wine and stored in the refrigerator. The garlic can be used as long as there is no sign of mold or yeast growth on the surface of the wine. Both the garlic and wine may be used.
Garlic can be dried and made into garlic powder and garlic salt. Select only fresh firm cloves with no bruises. Separate and peel the cloves.
Small cloves can be cut in half and large cloves should be cut in 1/4 inch slices. Dry at 140F for 2 to 3 hours or until garlic is crisp. Grind using a coffee grinder, or add salt and grind, depending if garlic powder or garlic salt is desired.
Raw or cooked garlic and/or fresh herbs in oil may be stored in the refrigerator for no longer than three weeks. Do not store raw garlic in oil without refrigeration, as there is a serious risk of botulism. You, may, however, safely store peeled raw garlic in the refrigerator in white wine for several weeks. After you've eaten the garlic, the wine is great for cooking, especially for poaching salmon.
© 2010 Created by Roger Coryell, Editor.
