Where not to store garlic: it will spoil and have an unpleasant odor

Garlic is not only a popular spice that adds a bright aroma and flavor to your dishes, but also a valuable product with beneficial properties. Proper storage of this product will help preserve its freshness, flavor, and all its beneficial qualities. However, there are places where garlic should not be stored, as this can lead to its spoilage.

The FoodOboz editorial team will help you figure out where it's best not to leave garlic. The following mistakes are definitely worth avoiding.

Places not to store garlic

1. In the refrigerator. Refrigeration creates an excessively humid environment that promotes mold and rotting of garlic. In addition, low temperatures change the structure and flavor of the product, making it bitter and less flavorful. Garlic can become soft, lose its firmness and quickly spoil.

2. On the kitchen countertop in direct sunlight. Direct sunlight causes the garlic to dry out, which causes it to quickly lose moisture and begin to wilt. The heads become hard.

3. In plastic bags. Plastic retains moisture inside, creating ideal conditions for mold growth. The slices quickly deteriorate, become slippery and unusable.

4. Near foods with high humidity. Garlic easily absorbs moisture from the environment. Storing it next to fruits or vegetables (such as apples or potatoes) can lead to premature spoilage. Garlic begins to sprout and develops rot.

How to store garlic properly

A dark and dry place. The optimal storage temperature is between +16 and +20°C. A dark closet or a special vegetable pantry is ideal. A well-ventilated container. For storage, you can use baskets, cloth bags or cardboard boxes that allow the garlic to "breathe".Method with burning the root end. If you lightly burn the root of the garlic, it will help to avoid germination and mold development.