Garlic's shelf life varies depending on its form and storage method:
- A whole garlic bulb, when stored in a cool, dry, dark place with good airflow, lasts about 1 to 2 months at room temperature (68° to 86°F or 20° to 30°C). In a cooler spot (around 60°F or 16°C), it can last up to 3 to 5 months. Some sources say whole heads can last up to 6 months if stored properly.
- Once broken, individual unpeeled cloves last about 2 weeks to 3 weeks at room temperature, but peeled cloves only last about 1 week in the refrigerator.
- Peeled, sliced, minced, or pressed garlic should be refrigerated and is best used within 1 day to a few days since it deteriorates quickly.
- Minced garlic stored in oil can last up to about 4 days refrigerated , but homemade garlic in oil carries a botulism risk and should be handled with care.
To keep garlic fresh longest, store whole bulbs in a dry, ventilated, cool place outside the refrigerator, and refrigerate peeled or minced garlic in airtight containers. Avoid plastic bags for whole bulbs as they trap moisture and cause spoilage.
In summary, whole garlic bulbs can last from 1 up to 6 months depending on conditions, unpeeled cloves up to 3 weeks at room temperature, peeled cloves about 1 week refrigerated, and minced garlic only a day or two refrigerated.
