When is garlic expired

It can be easy to leave garlic cloves unseen in a dark corner of your pantry, only to discover them once in a blue moon while spring cleaning.

Each garlic bulb is made up of several cloves, and each clove is a self-contained capsule of flavor. Once the clove is pierced, either by cutting or crushing, the flavor compound within it known as allicin starts to break down.

As allicin is extremely volatile, foods prepared with garlic will be most flavorful on the same day as cooked. If there are green shoots either emerging from your bulb or developing on the inside of your cloves, this is an indicator that the garlic is starting to turn. While it is still safe to eat garlic after removing the sprouts — assuming there are no other signs of rot — it may have a bitter taste and might be best used in a stock or broth.

Garlic that has started to sprout but otherwise looks fine is safe to eat. Simply remove the sprout and prepare as normal — although you may notice a bitter taste. You may be surprised to learn that consuming garlic that has been stored in oil can cause botulism, a kind of food poisoning. Botulism is caused by bacteria called Clostridium botulinum , which is found in some soils in the United States.

If you are peeling the cloves yourself, look for indentations or dark spots on the cloves before you take the skins off. Discard the cloves. When checking jarred minced garlic, first check the expiration date and then take a sniff. When shopping for garlic there are a few things to keep in mind.

Think about how much you use and purchase accordingly. Also, make sure you check expiration dates on packaged garlic products. Is the expiration date just around the corner? Most stores are good about removing close to expiration date off the shelves, but it never hurts to double check. If it feels hollow or way too light for its size, some cloves have likely dried. Discard them, and use the good ones. If your garlic feels mushy or rubbery, throw it out. It applies to both whole bulbs and individual cloves.

You can feel the signature pungent garlicky scent only after you cut into the clove, and even more so after you cook minced or pressed garlic for a couple of minutes. And flavorless garlic is pretty much useless. Besides that, follow the instruction on the label, especially those related to storage time after opening the jar. Just remember that your garlic might not last for the whole 3 to 6 months if it sits in a relatively warm place.

When it comes to how, wire-mesh baskets and the like work great because they allow good airflow. Anything else that keeps the bulbs ventilated works as well. Instead, remove as many cloves as you need and leave the rest intact. It will last longer this way. Store unpeeled garlic cloves in a cold, dry, and dark place next to your whole bulbs. Once you peel the clove, transfer it into an airtight container or bag and place it in the fridge.

You can extend the shelf life of peeled and cut garlic by covering them in oil or cooking them. Give your heads of garlic a tight squeeze to check their freshness.

Yes, really! Fresh heads are hard and tight, while older bulbs will be soft and pliable.