"If you've ever had garlic for a few weeks or so, you may have noticed it begin to sprout. While it's still safe to eat, sprouting garlic develops a different flavor and texture; it can lose its prized pungence and taste bitter or woody. We looked at various ways to store garlic to keep it fresh, and there's a particular solution that's especially effective for preventing those sprouts."
"The best, most foolproof approach is to use a garlic keeper or something similar. Whole bulbs in a garlic keeper can last more than six months when used properly. Essentially, this means avoiding the conditions that signal to garlic that it's time to grow, which is when those sprouts appear. To grow, garlic likes light and moisture, as well as cold temperatures. That's why you shouldn't refrigerate garlic."
Garlic sprouts when exposed to light, moisture, and cold temperatures, which changes its flavor and texture, making it bitter or woody. Whole bulbs can remain fresh for more than six months when stored in a garlic keeper placed at room temperature in a dark, dry location. Garlic keepers provide protection while allowing air flow to prevent excess moisture and warmth that cause decay. Refrigeration can trigger sprouting and is not recommended. Affordable ceramic garlic cellars maintain regulated conditions. If a specialized keeper is not available, any covered container with ventilation, such as a bowl or Tupperware with holes, will help prolong freshness.
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