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The ideal conditions for storing garlic are a cool, dry place
away from direct sunlight. After picking garlic is often stored and dried hanging from a
ceiling.
Unfortunately most kitchens are warm, frequently humid and often sunny. This reduces the
time that garlic will last before sprouting or otherwise going off. Putting garlic in the
fridge is worse than useless and can cause it to go soft and mouldy quickly.
For this reason, many people like to store their garlic in a special garlic keeper.
This is essentially a small garlic pot which is designed to stay cool and which has holes to allow air to
circulate.
Garlic keepers are made from various materials. Some such as this
Norpro garlic keeper are ceramic. Others materials often used are
terracotta (terra cotta) and, for a touch of real class, even
marble. Depending on the brand, the design will vary from purely functional to highly
decorative.
Using a good garlic keeper will maximise the storage life of your garlic, especially if
you
start by buying good garlic in the first place. It should be firm with
plenty of dry papery covering and no sprouting.
Of course, if your cooking's anything like mine your garlic won't need to last very long!
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