How Long Does Garlic Actually Last & How Do You Know When It's Bad?

If you asked us what's in our kitchens on any given day, at any time of year, there's one ingredient that's nearly always present in spades: garlic. This anti-inflammatory allium is an essential part of the base flavors for many popular dishes—plus, it seems to last a while.

The first important distinction is to know that the garlic you'd buy in the supermarket is technically cured garlic, which means it's been dried so that the skin shrinks up to form a barrier against damaging moisture. However, you only really need to be concerned with this step if you're growing the garlic yourself or know it's fresh garlic you're buying.

"Cured garlic will last about five to six months," says Ying, "if stored properly." Thanks to the skin on the garlic, it has its own self-preservation built in, which is why it's best to leave it alone if you want it to last. Individual cloves with their skin on are more likely to last only a few weeks.

As we know, moisture is an enemy of garlic. For storage, "dry and cool is the way to go," explains Ying. "I keep my garlic in the crisper section of the fridge because it has less humidity, which is what makes garlic go bad. If I do see condensation in the crisper, I make sure to wipe it down with a dry paper towel."

Think your cloves may be a bit worse for wear? There are a few indicators that suggest it's not going to be great. Dark spots and discoloration are bad news, as is soft, squishy cloves.