Storing Garlic
Answered by: Yvonne Tremblay
Question from: J. Grindler
Posted on: September 14, 2006

I’m wondering how I can keep garlic other than keeping the cloves in the fridge. I grow a lot of garlic and keep it for most of the year just in the fridge, but I would like to make some minced ahead of time and keep it. I’m thinking of mincing it in the food processor and wonder if I should add olive oil or not, to keep it refrigerated in a small container. Do you think it would keep safely, and not lose any colour, flavor etc.?

Great to hear that you grow your own garlic. It’s fun to do and stays fresh longer than store bought, better flavour too. For those who have not tried it, it is planted in the fall. Use locally grown garlic for seed, not from the store. Garlic should not be stored in an anaerobic (without air) environment as it becomes susceptible to botulism. Minced garlic from the grocery store has preservatives added to keep it safe and fresh. Best to chop the garlic just before you use it. As you are a grower, the best thing to do is make a braid of the leaves, then hang bunches in a dry area. The refrigerator, while cool, is too moist and will encourage sprouting.

Please also see:

http://www.richters.com/show.cgi?page=./QandA/Culinary/20030909-2.html

http://www.richters.com/show.cgi?page=./QandA/Culinary/20060518-3.html

http://www.richters.com/show.cgi?page=./QandA/Culinary/20031028-1.html

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