How to Store Garlic
Keeping garlic fresh -- and, more important, keeping its smell from fragrancing adjacent foods unintentionally -- is simply a matter of storing it separately and with extra precaution. Garlic is packed with pungency thanks to allyl methyl sulphide, a compound present in members of the Allium family. The microscopic molecules that comprise allyl methyl sulphide drift off and attach themselves to any permeable material they can -- other foods, especially fats, and plastics aren't safe.
Whole, Chopped Raw or Cooked
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Store whole heads up to three months in a dry, room-temperature cupboard. Keep cooked and chopped garlic in a double barrier consisting of airtight containers and sealable bags. No matter how great your plastic-wrap skills, you'll never wrap it airtight. An airtight storage bag and container isolates garlic's aroma -- and its allyl methyl sulphide.
In the Freezer
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Raw garlic, both chopped and whole, keeps indefinitely in the freezer. Use it within 10 months for best results. Seal the garlic in a dated heavy-duty freezer bag. Squeeze as much air as possible from the freezer bag before sealing it.
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