Learn about the negative effects of garlic refrigeration. Find out why storing garlic in the cold can cause it to sprout and turn bitter.
1 Answer
Storing garlic in the refrigerator can cause it to sprout, become rubbery, or moldy due to the cool, humid environment, and it can also lose its flavor. It's best to store garlic at room temperature in a dry, well-ventilated place.
Detailed Explanation:
Garlic thrives in cool, dry environments with good air circulation. Refrigerators, while cool, are also humid. This combination of cool temperatures and high humidity triggers several undesirable changes in garlic. First, the cold encourages sprouting. While sprouted garlic is still safe to eat, the green shoots can be bitter. Second, the humidity can lead to mold growth, making the garlic unsafe for consumption. Third, the texture of the garlic can change, becoming soft and rubbery, which makes it difficult to chop and use. Finally, the flavor of refrigerated garlic can diminish significantly, leaving you with a less potent and less enjoyable ingredient.
Pro Tip:
Store garlic in a mesh bag or open container in a cool, dark, and dry place like a pantry or cupboard. Avoid storing it near onions or potatoes, as they release moisture that can shorten garlic's shelf life.