How to Store Garlic
As an Amazon Associate we earn from qualifying purchases.
How to store garlic starts after the harvest, with curing, and only then with choosing a place. Cured bulbs can keep for months, according to the opened extension pages, but the temperature and humidity figures differ from one source to the next. This guide sets those figures side by side and explains which steps the sources agree on, so you can match the advice to your own storage space.
Quick answer
- Cure the harvested bulbs in a shaded, airy spot for two to three weeks, until the skin is papery. Ohio State and Oregon State both describe curing this way.
- Store cured bulbs in mesh bags, slatted crates or braided ropes. Ohio State says not to use plastic bags.
- Aim for cool and dry. Oregon State gives 32 to 38°F at less than 70 percent humidity, and the University of Maryland Extension names 32 to 35°F and 65 percent as best.
- Do not store raw, untreated garlic in oil at room temperature. Oregon State gives a botulism warning for garlic stored in oil.
Harvest when the leaves tell you
Ohio State University Extension gives a visual signal: “When the lower leaves begin to yellow, the garlic is ready for harvest.” It warns that waiting too long costs the bulbs their outer wrappers. “Waiting until leaves turn brown will result in rotted or missing wrappers.” Oregon State University Extension puts the timing in mid-summer, when the bulbs have reached a good size and the tops have begun to dry.
Handling matters as much as timing. Oregon State says to “Handle garlic very gently” and warns that “Garlic deteriorates very rapidly if bruised.” Lift the bulbs with care. The University of Maryland Extension ties the optimum harvest to the point when each clove is fully segmented and still covered by a tight outer skin.
Curing comes first
Curing is the step the extension pages treat as the start of storage. Oregon State says that “The garlic is “cured,” or ready for storage, when the skin becomes papery.” It advises you to hang the plant to dry for a week or more, out of direct sun and away from rough handling. Ohio State recommends that bulbs cure for two to three weeks before storing.
The University of Maryland Extension describes two places to cure. Garlic is “left in the field for a week or more to dry or cure thoroughly,” and “Curing can also be accomplished in a well-ventilated shed or barn.” The Maryland page suggests the shed when rain is forecast. The Cornell Vegetable Program reports that curing “may take place in barns/ sheds, high tunnels or outside,” which shows that growers use several setups.
Trimming comes after curing. Oregon State says to clip off the tops and roots, about 1 inch from the bulb, or to leave the plants intact and braid the stems of softneck varieties. The Maryland page says to “remove the outer loose portions of the sheath, and trim the roots close to the bulbs.” It also says to “Discard diseased and damaged bulbs,” which is the cull step before storage.
A northeastern SARE project page adds one practical detail. It says “clip garlic prior to drying it, because it actually dries faster.” The page describes that as a lab and on-farm finding, so the draft presents it as a reported result rather than a rule. For the bed side of the crop, see preparing raised beds for winter and vegetables to plant in raised beds.
Storage temperature and humidity
The opened pages give different ranges. The table lists each figure with the conditions the same page names. “Not stated” means the page gives no figure for that item.
| Source | Temperature | Humidity | Time |
|---|---|---|---|
| Oregon State University Extension | 32 to 38°F | Less than 70 percent | Softneck up to 9 months; hardneck up to 6 months |
| Ohio State University Extension | Above freezing, not higher than 40°F | No more than 75 percent | Not stated |
| University of Maryland Extension | 32 to 35°F best; 60 to 90°F acceptable for short storage | 65 percent best; avoid above 70 percent | Not stated |
| Ask Extension (quoting a UMass fact sheet) | 30 to 32°F long-term | 60 to 70 percent | 6 to 7 months |
| UC Cooperative Extension Q&A (2017) | 65 to 70°F for dry garlic | Not stated | Not stated |
The Maryland page names a best temperature and a humidity cap in one passage. It also says that “When properly cured, garlic keeps well under a wide range of temperatures.” That sentence supports the guide’s view that the ranges overlap more than they conflict, although they do not match exactly.
Room temperature or cold: the sources disagree
Room storage is the main point of disagreement. The UC Cooperative Extension Q&A lists dry garlic under room temperature, “away from direct light,” at 65 to 70°F. The Maryland page accepts temporary storage at 60 to 90°F. The Ask Extension answer, quoting a UMass fact sheet, says garlic can stay in good condition for “1 to 2 months” at 68 to 86°F under low humidity, but after that “bulbs will eventually become soft, spongy and shriveled due to water loss.”
The Cornell trial points the same way from a different angle. In its 2019 and 2020 work, “Almost all (91%) of the cloves that were stored in dry conditions at room temperature (average 63°F, 41% relative humidity)” were infested with mites. Cloves kept in the fridge showed no mites in the same trial. The trial is a New York study and is not a home guide, so the draft reports it as a result rather than as a rule for every kitchen.
For longer storage, the Ask Extension answer gives the most specific figures: “For long-term storage, garlic is best maintained at temperatures of 30 to 32 °F with low RH (60 to 70%).” It adds that “Under these conditions, well-cured garlic can be stored for 6-7 months.” Oregon State’s 32 to 38°F range overlaps that band, which supports keeping the cold end of the range when you can.
Containers and air flow
Containers that move air are the common thread. Oregon State lists “mesh bags, slatted crates, or hung in braided ropes or bunches from the rafters” as storage options. Ohio State says “Do not store garlic in plastic bags,” and recommends “Net bags or open containers that allow air to circulate.” The Ask Extension answer adds that “Good airflow throughout storage containers is necessary to prevent any moisture accumulation.”
The Cornell trial compared storage conditions and reports a container result. It found that “Fusarium clove coverage was 3-times higher following clove storage at room temperature in paper bags than when cloves were stored in plastic bags in the fridge.” That comparison changes both the container and the temperature, so the trial cannot say which one caused the difference. The draft does not recommend plastic bags on the strength of this result.
Humidity: too wet and too dry
Humidity has two failure modes, and the sources name both. The University of Maryland Extension says to “avoid a relative humidity above 70% to prevent sprouting and development of mold.” The Ask Extension answer says that “relative humidity needs to be lower than for most vegetables because high humidity causes root and mold growth.” At the other extreme, the same answer warns that “if it is too dry the bulbs will dry out.”
That two-sided warning explains why the sources cluster around 60 to 70 percent. Oregon State’s cap of less than 70 percent and Ohio State’s ceiling of 75 percent point the same way, although the Ohio figure is looser. A home space that is very dry may shrink bulbs over time, and a very damp one may encourage mold. The sources do not say how to measure or correct either problem in a particular room.
Softneck and hardneck storage
Garlic type affects how long bulbs last. Oregon State gives the figures directly: “In the right conditions, softneck garlic will store for up to 9 months, and hardneck varieties will store for up to 6 months.” Ohio State adds that “Hardneck cloves peel easily but do not store as long as softneck types,” and that “silverskin types have the best storage characteristics” among softnecks. Check which type you grew before you set a storage date.
Garlic in oil and other preserved forms
Oregon State gives a food safety warning that every home cook should read. “Raw, untreated garlic should not be stored in oil at room temperature.” It explains that garlic is a low-acid vegetable, and that stored improperly in oil, Clostridium botulinum bacteria can grow and produce potentially fatal toxins. The guide does not give oil or vinegar storage methods, and it does not recommend them. This article covers whole bulbs.
Signs of trouble in storage
The opened pages describe what goes wrong. Bruised or damaged bulbs are one clear risk. Ohio State says that “as the bulbs mature, they may dry and split, leading to shorter storage life or bulb rot.” Oregon State’s bruising warning applies here too. The Maryland page’s rule is simple: discard diseased and damaged bulbs. The Ask Extension answer adds that bulbs can soften, shrivel and dry out with time, which signals loss of water rather than rot.
Common storage mistakes
- Harvesting after the leaves turn brown, which Ohio State links to rotted or missing wrappers.
- Storing cured bulbs in plastic bags, which Ohio State advises against.
- Keeping raw garlic in oil at room temperature, which Oregon State flags as a botulism risk.
- Letting humidity climb above 70 percent, which the Maryland page links to sprouting and mold.
- Letting the room get so dry that bulbs shrivel, a risk the Ask Extension answer describes.
- Storing seed bulbs below 50°F, which the Maryland page says can trigger vernalization of the cloves.
How we chose
This guide ranks no products and recommends none. It selected pages by four rules: a university or extension source, a successful curl fetch on 2026-10-23, a passage on curing, storage, humidity or handling that applies to garlic, and quoted sentences that appear word for word in the fetched text. Pages that returned 403, 404, 405, 429 or no response were not counted. One answer page quotes a UMass fact sheet that did not open, so the draft cites the answer page and says so.
Seven pages met the rules, with the SARE and Cornell pages treated as research summaries. The UC Cooperative Extension Q&A is dated 2017. The guide notes each of these limits rather than adjusting for them. The selection describes what the opened pages state and nothing beyond that.
What we could not verify
Several points could not be checked against an opened source, so the guide leaves them open.
- A spoilage rule specific to garlic. The opened pages describe bruising, bulb rot and mold risk, but none gives a sell-by or discard rule for garlic that matches the general rule for produce.
- Whether a fridge drawer is a good storage place for whole bulbs. No opened source gives a fridge recommendation for whole bulbs.
- Elephant garlic. The opened pages cover garlic in general, not that type.
- Whether washing bulbs before storage helps or hurts at home. The only data point is one trial result.
What the sources do not say
The opened sources do not agree on whether room temperature or the cold end of the range is better for flavor or for keeping the cloves whole. They also do not give a single figure that works for every climate. The guide does not choose between the Maryland, Oregon State and UC Cooperative Extension ranges for you, and it does not claim that any one of them is correct for every home.
Frequently asked questions
How long does garlic keep after curing?
The figures depend on type and storage. Oregon State says that “In the right conditions, softneck garlic will store for up to 9 months, and hardneck varieties will store for up to 6 months.” The Ask Extension answer says “Under these conditions, well-cured garlic can be stored for 6-7 months” at 30 to 32°F and 60 to 70 percent humidity. Room storage is shorter: the same answer gives 1 to 2 months at 68 to 86°F.
Should garlic go in the refrigerator?
The opened sources do not recommend a fridge for whole bulbs. The Maryland page says to “Avoid prolonged storage near 40°F to prevent sprouting of cloves,” and the Ohio ceiling is 40°F. The sources therefore point to cool storage without a fixed fridge setting for whole bulbs, and the guide does not supply one.
Can garlic be stored in oil?
Not raw garlic at room temperature. Oregon State says “Raw, untreated garlic should not be stored in oil at room temperature” and explains that improper oil storage can allow botulism bacteria to grow. The guide does not give oil methods, so use a dedicated food safety source before you preserve garlic in oil.
Why did my stored garlic dry out?
The Ask Extension answer says that “if it is too dry the bulbs will dry out.” It also warns that high humidity causes root and mold growth, so the target is a middle range. The sources do not give a home method for measuring humidity in a particular room.
Should garlic be washed before storage?
The opened sources give no general washing rule. The Cornell trial reports that “After the long-term cold storage evaluation, washed garlic was of poorer bulb quality,” but it reports that as one result from a New York study. The Maryland page says to discard diseased and damaged bulbs, and Oregon State says to handle the bulbs gently.
Sources
- https://extension.oregonstate.edu/es/node/188851/printable/print (opened 2026-10-23)
- https://ohioline.osu.edu/factsheet/hyg-1627 (opened 2026-10-23)
- https://extension.umd.edu/sites/extension.umd.edu/files/2026-02/Garlic.pdf (opened 2026-10-23)
- https://rvpadmin.cce.cornell.edu/pdf/veg_edge/pdf245_pdf.pdf (opened 2026-10-23)
- https://projects.sare.org/project-reports/one19-351/ (opened 2026-10-23)
- https://ask.extension.org/kb/faq.php?id=737514 (opened 2026-10-23)
- https://ucanr.edu/sites/default/files/2017-08/267742.pdf (opened 2026-10-23)
