River Cottage Australia

How to Store Your Garlic

Paul shows us ways to store garlic so you will always have garlic in your kitchen, even when it is out of season.

Try these methods of storing Garlic to increase longevity and accessibility. Learn how to keep it fresh, how to freeze it or confit it! 

Some of the benefits of confit/ freezing garlic, include:

• Can last months in shelf life when refrigerated/ frozen/ kept in the pantry (sealed unopened jars)
• Can still be used as ‘fresh’ garlic in recipes and tastes fresh too
• Is still nutrient dense
• Creates a flavoursome brine oil for salad dressings etc

What you will need:

• Sterile glass jars with lids
• Freezer proof container
• Olive Oil
• Garlic Bulbs/ Peeled cloves
• Herbs/ chilli to flavour
• Saucepan
• Food processor
• Cooking spatula
• Funnel
• Spoon

Storing Fresh Garlic

It’s important when storing garlic to keep in a cool dark, dry environment, with good air circulation. Some like to braid the stems and hang their garlic in cupboards etc (see below) - These factors can help your garlic last for months. Garlic can sprout at cooler temps so placing in the fridges is a ‘no no’ and can dry out and be unusable in warmer temperatures.

Long Term Storage Methods


• Peeled Garlic Cloves
• Olive Oil

• Add garlic to food processor
• Pour olive oil in, enough to immerse the garlic
• Mince mixture
• Using a spatula pour mixture in to freezer proof container
• Place in freezer

(General rule – 1 part garlic, to 2 parts olive oil)


• Garlic cloves – approx. 2 cups (peeled)
• Olive Oil – approx. 2 cups (depending on size of jars)
• Herbs, Lemon rind, Chillies etc (all to personal taste)

1. Combine olive oil, herbs/ chillies etc and garlic cloves in a medium saucepan and simmer over low heat until the garlic is tender but not browned, approx. 30 minutes.
2. Transfer the garlic and herbs in to the jars. Pour the cooking oil on top, seal and refrigerate.

Helpful Hints

Confit Garlic - When pouring the cloves/ oil out of the saucepan in to your glass jar, it is helpful to spoon the cloves/chillie’s/ herbs etc. out first, and then use a funnel for the oil to minimise spillage.


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