Make Garlic Last Longer With These 6 Tips

Garlic is one crucial ingredient in most households as it not just gives a lovely flavour to the dish but also has many health benefits. However, it is the peeling which is a tedious task so doing it, again and again, is no fun. Therefore it is best to look for ways to peel a huge batch in one go and store the rest of it so that we are sorted for the whole year. But how do we do that? Well, this guide consists of 6 ways which can help you out!

Refrigerate It

You can store garlic in your fridge’s crisper drawer or the chilled tray. However, the catch is that it will start sprouting soon in the cold. So if you do plan on keeping it in the fridge, take it out only when you have to immediately use it. You can use those sprouts to grow some garlic greens by planting the sprout bulb in a small pot, near the window.

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At Room Temperature

When you go shopping for garlic, make sure you do not buy the ones that have soft or damaged bulbs. Also, they should not be sprouting already. Undamaged garlic has longevity. Bring them home and store them in a mesh bag and keep them where the temperature is normal with low humidity.

Freezer

Freeze the garlic in the form of a paste, by pouring small batches into the ice trays. So that whenever you need some, just pop the cube and use it.

Flavoured Oil

Slice the garlic into thin pieces, dehydrate them and then put them in a glass jar with olive oil. This will make a delicious garlic oil that can be used in cooking or even as a dressing. Do not use fresh garlic slices as that creates botulism, a toxin none of u wants to consume. It can ruin your eyesight and even make it difficult for you to talk. This oil lasts for three weeks when stored in the fridge. Also, use a fresh spoon every time you have to use it.

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Roasting

This makes the garlic taste really good and the aroma is lovely! The good thing is that you can store the roasted garlic in the freezer for at least a whole year! So to make it, grease a casserole dish with some olive oil. Bake at 350 degrees for about 45 minutes. They should be soft and squishy inside. Cut off the bulb and clove tips squeeze out the flesh. Freeze them in an airtight container.

Vinegar

Another way of storing garlic is by immersing them in vinegar like a pickle. This can be had with meals, as dressings for your salads and even toasts. Or just make the pickle with garlic, salt, and vinegar and store it in the fridge. The shelf life of the garlic depends upon the number of times you open the jar. It can last for a year at the max. But keep a check.

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