Try This Chef-Approved Garlic Keeper to Avoid Moldy Garlic

Garlic is like salt. Its ubiquity is absolute, meaning there are very few savory recipes that don’t call for a teaspoon here or a tablespoon there. Its function is also similar: chefs around the world frequently use it to make other ingredients pop, meaning it’s more likely to be found in the background of a dish to add depth and complexity, rather than shining at the forefront. Of course, this isn’t always the case. From toum to garlic bread, there are moments when chefs want garlic to be the star. 

How much or how little you use of the bulb is irrelevant. What matters is how you store it, so that you always have a clove handy when you need it. Too many times, I’ve peeled back the papery skin to find a mushy, blackened interior that reeks of decay. In an effort to figure out the best storage method for this popular allium, I asked chefs across the country for their advice. Every response I received included the words “cool,” “dry,” and “well-ventilated.” Zachary Chancey, head chef of the restaurants at the Alida Hotel in Savannah, Georgia, explained it best: You want to mimic the “breathable environment of a root cellar, allowing moisture to escape while keeping light out.” And the best way to do this in your home kitchen? A ceramic garlic keeper. 

Cormomu Garlic Storage Pod 

If warm temperatures and excess moisture are the enemies of garlic’s longevity, the inside of a ceramic jar is its haven. In Cormomu’s model, its cool, dry interior is punctuated with holes on the outside for optimal airflow. This way, the allium can thrive without sprouting. 

Emily Susman of Emma Claire’s Kitchen also recommended this keeper, writing that “breathable containers are your best friend” in this situation. (Susman noted that while potatoes enjoy a similar environment, it’s best to keep the two ingredients separate as the duo spoils faster when stored together.) Chef Josh Gadsden of High Cotton in Charleston, South Carolina, added that bulbs can last for “three to five months” if they’re stored in an environment like this. 

When dealing with chopped garlic, the rules change. Instead of keeping it on your counter, toss the remnants in an airtight container and store them in the refrigerator. Gadsden recommended using it within a week for optimal freshness. If the smell becomes too much, Susman suggested placing a charcoal-filled bag, like this purifying option, inside the refrigerator to help absorb the odor.  

If you add this clever ceramic garlic keeper to your cart today, you’ll never be without garlic again. Prime members can grab it on Amazon for under $20. 

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At the time of publishing, the price was $19.