How long does garlic last?

In this short article, we will answer the question “How long does garlic last?” and will show you how to make it last longer.

How long does garlic last?

A whole head of garlic will live for about six months if left unpeeled. (If you store it properly, that is. Later, more on that.) The shelf life of a single, unpeeled clove is roughly three weeks. But as soon as the skin is removed, garlic begins to deteriorate more quickly. 

In the refrigerator, each peeled clove will survive for up to a week. Chopped garlic will only keep for about a day unless it is wrapped in olive oil, in which case it will keep for two to three days. But all of this assumes that your garlic is kept in the proper location.

What keeps garlic fresh the longest?

Garlic lives longer in cool, shade-free, and well-ventilated areas, delaying the onset of sprouting and mould. The fruit bowl is the ideal place to preserve the component as a result. The garlic must be kept in its husk, and the cloves may only be peeled when required. 

The fault can have occurred during the harvesting and curing stages if the product withers quickly. Garlic must be harvested during a time of good weather and be exposed to the sun for a minimum of three days. 

It goes through curing in a ventilated, cool, and dry environment until its branches and husks are thoroughly dry after having their branches braided or wrapped in bundles.

How to maintain the husk of garlic

There isn’t much of a secret for those who prefer to keep garlic in its original market packaging; it only has to be kept in an airy place away from light. 

The husk can be stored for months if kept; also, if sprouts appear, you can simply remove them and slice the remaining portion.

How to keep peeled garlic fresh?

Garlic that has been peeled can be kept this way:

  1. Put it in the refrigerator after wrapping it with plastic;
  2. Put in a covered container with olive oil and keep in the refrigerator;
  3. Put it in the freezer; when you’re ready to cook it, don’t wait for it to thaw—just toss it into the pan.

Potted garlic vs. fresh.

Pot garlic, which has already been peeled and processed, must be consumed quickly and kept in the refrigerator even if it is convenient because it is already minced. If not, it spoils quickly.

Always adhere to the instructions found on the packaging. Although it still only lasts a short while, covering crushed garlic with a little oil helps to shield it from oxygen and extend its shelf life. 

For professional kitchens where there is great food utilisation and no chance of food deteriorating, minced garlic is good. However, the situation is different at home: For cooking at home, I believe it is worthwhile to get common garlic. 

The flavour and nutritious value of your meal will be greatly increased by peeling and grinding your teeth at the time of use.

Preserves prepared at home.

Food preservation is a centuries-old method that aims to make food more durable while also enhancing flavour complexity. Find out how to make your preserves, and be sure to store them properly in a glass jar with a clean, airtight lid. 

Keep the preserves in the refrigerator after opening them for the first time.


  • 500 grams of large garlic cloves
  • 2 sprigs of rosemary or 2 bay leaves
  • Virgin olive oil for topping
  • Salt to taste (a little)
  • Black peppercorns
  • Glass container with an airtight lid that can withstand boiling in a water bath

Method of preparation:

  1. Wash the glass well and dry it in the oven upside down. Peel the garlic, season with a little salt and place in the jar. 
  2. Coat the garlic with the oil, leaving two centimetres of oil above the garlic. Inside the glass, also place the sprigs of rosemary or washed and dried laurels. 
  3. Place the glass in a water bath in a pan with water to boil. After the start boiling, leave for another 40 minutes approximately. 
  4. This time depends on the size of the garlic cloves. When you turn off the heat, cover the glass and let it cool. 
  5. This process of covering the very hot glass well and letting it cool helps in preserving the garlic cloves. It will be soft, taste smoother and have good durability. 
  6. Serve after a few days for the garlic and oil to exchange flavours.


In this short article, we answered the question “How long does garlic last?” and have shown you how to make it last longer.


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