Preserve Garlic Like a Pro: Natural Storage Secrets That Last for Years! 🧄✨

Infused Garlic Oil (Short-Term Use Only): Blend peeled garlic with olive oil and store in the fridge. Use within 7 days to prevent botulism.

Dehydrated Garlic: Slice and dry garlic in a dehydrator, then grind into powder for your own garlic seasoning.

Fermented Garlic Honey: For immunity boosts, try submerging whole garlic cloves in raw honey—store in a cool spot and use within 6 months.

FAQ:
Q: Can garlic be frozen for long-term storage?
A: Yes, but freezing changes the texture. Frozen garlic is great for cooked dishes but not for raw applications.

Q: Is sprouted garlic still safe to eat?
A: Sprouted garlic is safe but may taste bitter. Remove the green shoot before cooking.

Q: Why not store garlic in the fridge?
A: Refrigeration triggers sprouting and traps moisture, which leads to mold and spoilage.

Q: How do I know if garlic has gone bad?
A: Discard garlic if it’s soft, slimy, moldy, or smells sour instead of pungent.

By following these natural storage techniques, you’ll not only extend your garlic’s shelf life but also preserve its flavor and nutrients. Say goodbye to waste and hello to fresh, ready-to-use garlic all year long!

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