Storing Garlic: How Long Does Garlic Last?


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3-5 months
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10-12 months


Shelf Life Tips

  • How long does garlic last? The precise answer to that question depends to a large extent on storage conditions - after purchasing, keep fresh whole garlic in a cool, dry, area.
  • How long does fresh garlic last at room temperature? Properly stored, whole raw garlic will last for about 3 to 5 months at normal room temperature.
  • To maximize the shelf life of garlic, store it in a moderately warm (55°- 60°F) area; at higher room temperatures, the shelf life of garlic will be shorter.
  • To further maximize the shelf life of garlic, store it a container that allows for air circulation, such as a wire-mesh basket, a paper bag, or a garlic keeper with holes.
  • Should you refrigerate raw garlic? Whole, raw garlic should ideally not be refrigerated; doing so can cause it to sprout quickly.
  • Once the whole garlic bulb is broken, individual cloves will last unpeeled for about 7-10 days at room temperature.
  • How long does raw garlic last after it’s been peeled and chopped? Chopped garlic will usually stay good for about 5 to 7 days in the refrigerator and 10 to 12 months in the freezer.
  • Can you freeze raw garlic? Yes, to freeze garlic: (1) Wrap whole, unpeeled bulbs in plastic freezer wrap or aluminum foil, or place in airtight container or freezer bag and remove individual cloves from freezer as needed; or (2) Peel then chop or crush garlic and wrap tightly in plastic freezer wrap or aluminum foil, or place in airtight container or freezer bag.
  • How long does garlic last in the freezer? Frozen garlic will stay at best quality for 10 to 12 months.
  • The freezer time shown is for best quality only - foods kept constantly frozen at 0°F will keep safe indefinitely.
  • How can you tell if garlic has gone bad? Garlic that is going bad will typically become soft and change color from white to yellowish; green roots in the middle of the garlic clove are also an indication that the garlic is deteriorating in quality- these green roots are not harmful, but taste bitter and should be removed before cooking.

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