Store whole, unpeeled garlic in a cool, dry, well-ventilated place
Keep garlic at room temperature if you plan to use it within about 1–3 months
Use a mesh bag, basket, or breathable container for whole garlic
Do not store garlic in airtight containers at room temperature
Keep garlic away from heat sources and direct sunlight
Refrigerate only if the garlic is already peeled or cut
Store peeled garlic in the refrigerator in a covered container
Store peeled garlic in the refrigerator with a little oil if you want to keep it longer
Refrigerate minced garlic in a covered container and use within a few days
Freeze minced or chopped garlic in small portions (ice cube tray with oil or water) for longer storage
Store roasted garlic in the refrigerator in a covered container and use within about a week
Avoid storing garlic in the fridge if it is whole and unpeeled (it tends to dry out and sprout)
Discard garlic that is moldy, soft, shriveled, or smells off