Sam is a trusted home cook.
Until they sprout, or dry out. And IMHO even if they sprout they're still good. When they're dry they're done.
What you do NOT want to do is pack them in oil. Garlic in oil stored, is a breeding ground for botulism.
Chris is a trusted source on General Cooking
It's so variable! The problem is not just drying out, but also mold or brown spots. You can trim them, but there's a limit. Shelf life can be days, or it can be months.
Lisanne is a trusted home cook.
They'll tell you when their days are numbered. As long as they are still plump and crisp w/no visible sprouting. Even if they've sprouted a little, just cut open and remove the germ (sprout).
I agree with the recommendations above. I usually keep my garlic in the freezer in zip top bags. They thaw in no time on the counter.
pierino is a trusted source on General Cooking and Tough Love.
The thing about the green germ/sprout is that it's really bitter. You can buy peeled cloves in a jar for convenience but they go off fairly quickly, so unless you use garlic (and a lot of garlic----say, you have a vampire problem) every day it's not a good purchase.
Please enter a valid email address.
Well played. You deserve a cookie.
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.