The best way to store garlic is to keep the unpeeled whole heads in a cool, dark, dry place with decent airflow, such as in a basket or mesh produce bag.

Garlic is best kept at temperatures between 60 and 65 degrees Fahrenheit with airflow to slow it from rotting. Avoid storing garlic in cold environments, like a refrigerator.

Removing whole bulbs of garlic from the cold may trigger sprouting once it returns to warmer temperatures. However, peeled garlic cloves can benefit from refrigeration.

Stored in the right conditions, garlic bulbs can last up to six months, and unpeeled cloves can last roughly three weeks. Garlic will last longer if it is fresher when you buy it.