How to Store Garlic
Garlic stores best when bulbs are harvested mature and dried thoroughly. Hardneck and softneck types differ somewhat, but both need cool, dry, airy conditions.
Best storage conditions
Store garlic around 32 to 40 F for longest holding, or at cool room temperature if the space is dry and well ventilated. Relative humidity should be low to moderate, roughly 60 to 70 percent. Do not refrigerate whole bulbs in a damp environment because excess moisture can encourage rooting and mold. Refrigerate peeled or chopped garlic only for short term use.
How long it keeps
Depending on variety and storage conditions, garlic often keeps 3 to 6 months. Some softneck types last longer than hardneck types.
Storage methods
Cure harvested garlic in shade with good airflow until wrappers are dry and necks are tight. Then trim and store bulbs in mesh bags, open baskets, or hanging bunches. A cellar or cool pantry is usually better than the refrigerator for whole bulbs. Do not seal garlic in plastic without ventilation.
Freezing & preserving
Garlic can be dried, frozen, or turned into dry seasoning blends. For shelf stable garlic products, use tested USDA or NCHFP directions, and avoid improvising oil packed garlic because that is not a general room temperature storage method.
Tips
Choose only sound, unbruised bulbs for storage. Separate and use any cracked or damaged bulbs first.
General home-storage guidance. For home canning and preserving safety, follow USDA and National Center for Home Food Preservation (NCHFP) guidelines. Page updated Aug 4, 2026.