Whole Bulb: Store the whole bulb in a cool, dark, well-ventilated cupboard. Garlic will last the longest stored in a temperature between 60 - 65 degrees F. Because of this, I keep it in a cupboard away from the stove and near the floor. The garlic should last a few months.
Individual, Unpeeled Cloves: Store these right alongside the whole bulbs of garlic in your cupboard. Use within 10 days.
How to Store Peeled Garlic
Break apart the clove and peel away the thin, papery skin. Place the peeled cloves in an airtight container or plastic storage bag, seal tight and store in the fridge. Use within 5-7 days.
How to Store Garlic Paste
To make garlic paste: Peel the entire head of garlic and slice off the stem ends. Place in a blender or food processor with 1 Tablespoon olive oil and blend until smooth, scraping down the sides as needed. Place in an airtight container and store in the fridge to use within 1 week.
How to Freeze Garlic
Whole Heads and Individual, Unpeeled Cloves: Place the garlic in a freezer safe plastic storage bag, push out all the air, seal tight, label, date and freeze. The garlic should last indefinitely.
Peeled Cloves: Spread the individual cloves out on a small baking sheet, cover with plastic wrap and freeze for 1 hour. Wrap the frozen cloves in foil, then place in a freezer safe plastic storage bag, seal tight, label, date and freeze.
Garlic Paste: Place in a small silicone ice cube tray and freeze until firm, about 1 hour. Transfer the cubes to a plastic freezer storage bag, label, date, seal tight and freeze for up to 6 months.
Keep the bulb whole. This ensures the bulbs stay cool and dry, which are exactly the conditions garlic needs.
Store in a cool, dark, uncrowded cupboard. Garlic will spoil under conditions of heat and light, so it's best to keep it in the coolest part of your kitchen, ideally away from the stove and near the floor. A well ventilated cupboard or pantry works best.
Do not store in a plastic bag, unless freezing. Garlic needs ventilation and air to breathe, which is why an uncrowded (or empty) cabinet is best. If you would prefer to store it in a bag, mesh bags are the best and paper bags are a close second. However, when storing in the freezer, use a plastic bag to keep all the moisture out.
Note: The nutrition facts below are my estimates based on 12 cloves of garlic per head. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.