Let’s break it down like a bad math test: Whole bulbs? Counter. Peeled cloves? Fridge. Garlic in oil? Fridge immediately. Garlic paste? Fridge. Sprouted garlic? Eat it quick or toss it. Your nose and your taste buds will guide you—if it smells off, it is off.
And hey, if you forgot a bulb in the fridge and it’s now a shriveled mess, don’t beat yourself up. We’ve all been there. You can still use sprouted garlic; just cut the green sprout out with a knife. It’s a little bitter, but it won’t kill you. Probably.
So next time you’re in the grocery store, don’t panic. Buy your garlic, give it a little pat on its papery head, and put it in the pantry. Treat the fridge with respect, but don’t be afraid to keep your garlic cozy and unrefrigerated. Your future Bolognese will thank you.
