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Fruit and vegetables

Garlic: what it is, how to pick and store it

A head (bulb) of cloves in papery skin. Raw, it's sharp and hot; cooked gently, it turns sweet and mellow. It burns quickly, so add it after onions have softened.

How to pick it

Choose firm, heavy heads with tight, dry skin. Skip soft heads, dark spots and cloves sprouting green shoots.

How to store it

Keep whole heads at room temperature in a dry, airy spot, not in a sealed bag. Refrigerate peeled or chopped garlic in a covered container and use it within a few days. Make garlic-in-oil fresh, keep it in the fridge and use it within a few days; at room temperature it can grow the bacteria that cause botulism.

Out of garlic? What to use instead

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

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Pick and store tips are in our own words. Storage times and safe temperatures are only shown where a U.S. government source gives them, named on each line; for anything not listed here, see USDA's FoodKeeper app.