Garlic.. Best Way To Keep It Fresh?

Lucked into a sleeve of it. I have been wrapping it in paper towels, and putting it in a ziploc in the veggie bin (which I can keep for a month, but that's buying a head of it at a time), but I'm thinking this is not best for this amount of the stuff.

I do chop some, and add oil, then save for adding to Murphles food for bug repulsion.

WTH do you do with alot of garlic?????

I buy a braid in the Fall, hang it in the kitchen and it lasts until the next Fall...

Dunno, never have had a use for it.

Take it out of the refrigerator, it will rot. Garlic is best kept in a dry place, don't put it in the ziploc bag. I just put them in a small bowl on a shelf, they stay fresh for months.

I had a neighbor that had severe arthritis and he grew hundreds of them in his back yard ( picture garlic instead of a lwan) and they hung in onion bags all over inside his house .

I separate the cloves, peel the paper, put them in a jar, and cover with olive oil. Keeps a long time that way (up to a couple months, could be longer, but I usually use it all within that amount of time). Makes some tasty olive oil in the process.

Mmmm, that sounds interesting! Gotta try that.

Do NOT put it in the fridge!! A ziplock bag in the fridge is just barely better than a hot compost pile for garlic

I grow 150 head a year, and I am still using the stuff I harvested last summer. Keep it in a paper bag in a dry closet, or in a garlic keeper on the counter. That's it. It needs a little air to not sprout/rot, but not so much that it dries out.

I keep mine in a small glass bowl, in my cabinet with the plates. No cover, no nothing. Until you asked I never thought about garlic going bad....didn't think it could. I also dont have more than a bunch or so at a time...and I eat it like its going out of style. We practice the "All good foods start with garlic and onions" philosophy in my kitchen.

Now we know what to get you for Christmas--a case of Lavoris.

OK, OK !!

I'll leave it on the counter for now in it's mesh bag !!

You might want to read up on botulism in garlic and oil. I remember reading a while back that storing garlic in oil long term is bad.

What's the best way to grow it? I've got shallots popping up right now but never have had any luck getting garlic into the ground on time. I guess it would be better just to stick some in the ground whenever rather than wait for the perfect moment in the fall.

How do you know when it's time to pull it out?

Anything long term is gonna kill you.

Plant it in later October, pull it up when half the leaves die back. Clip off garlic scapes when they're curled around 360 degrees (add in with veggies for a stir fry, or make a spicy pesto with them). Get a variety that's good for your area- cold weather varieties are spicier. Lots of good guide online: http://www.garlicfarm.ca/growing-garlic.htm

True, but I think they caution against storing garlic in oil more than a week. There may very well be a safe way to do it, but I personally wouldnt mess with botulism, not a nice way to go. Especially considering garlic isnt rare or expensive. I just feel morally obligated to put that out there for consideration, there have been outbreaks linked to this so its not all paranoia.

Well, that settles it for me. I think I will keep my garlic the way I always have, although infusing oil with it still intrigues me, perhaps for a short term. Thanks for the link, fossil!

Recipe Of The Week for me!!
I am making a big spring salad this weekend, I'll give it a shot

tasty food has little chance of lasting 24 hours if I'm around. I'm like a vacuum. It's actually pretty disturbing how much I eat, considering my fairly average frame....and no, I do not have a tape worm, I asked. Shrimps are scary. Too many legs, and they dont walk....thats just silly. Next time, hold one up and picture it saying "Take me to your leader". Then eat it. Taste totally different.

That's exactly what we do- garlic, salt, pepper, hot pepper, various Italian spices/herbs, grated Parmesean.

We're all meeting at Eileen's for lunch. She's got a sleeveful of it.