Produce
Garlic
Fridge (4°C / 40°F)
1 week peeled cloves
Freezer (−18°C / 0°F)
10–12 months
Pantry / counter
3–5 months whole heads
Worth knowing
Sprouted garlic is still safe to eat. Just cut away the green sprout if the clove beneath is firm and smells normal.
Store it right
- Keep whole bulbs in a cool, dry, dark place with good airflow — a mesh bag, wire basket or open bowl works best.
- Avoid the fridge for whole heads; cold plus humidity makes them sprout or mould faster.
- Store peeled cloves in an airtight container in the fridge and use within a week.
- Never store homemade garlic-in-oil at room temperature — botulism risk. Keep it refrigerated and use quickly.
Signs it has gone off
- Soft, squishy or hollow cloves that give when squeezed.
- Yellowing, dark brown or black spots on the cloves or papery skin.
- Grey-green, blue or fuzzy mould anywhere on the head.
- A sour, fermented or musty smell instead of the usual sharp garlic aroma.
- Bright green sprouts are not unsafe, but the clove tastes bitter and loses punch.
Never taste food to test it — a small bite is enough to make you ill.
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