Garlic is an essential ingredient in everyday cooking. Many dishes would taste bland, less aromatic, and far less appealing without it. Beyond its culinary value, garlic is also rich in beneficial compounds that support overall health, making it a staple in almost every household kitchen.

Because garlic is used so frequently, many people prefer to buy it in large quantities to store for daily use. However, in humid environments, garlic tends to sprout or shrivel after being stored for some time, leading to unnecessary waste. To prevent this, an experienced chef shared several effective methods that help keep garlic fresh, firm, and sprout-free for much longer.

1. Using Roasted Salt

This method is quite traditional, although surprisingly not widely known. Start by preparing about 60 grams of table salt. Place the salt in a pan and dry-roast it over low heat until it becomes completely dry and turns slightly yellow. Remove the salt and wrap it in a clean piece of gauze.

Next, place your garlic into a clean storage bag and add the packet of roasted salt inside. Before sealing the bag, make sure to press out as much excess air as possible, then tie the bag tightly and store it in a cool, ventilated area.

Roasted salt works as a natural desiccant, absorbing moisture and inhibiting bacterial growth. With reduced humidity and fewer microbes, garlic can remain fresh for up to one or even two years without sprouting or deteriorating.
Additional tip: For large quantities of garlic, you can prepare multiple small salt packets to ensure even moisture absorption throughout the storage bag.

2. Storing Garlic with Baking Soda and Ginger

Prepare your garlic and place it into a clean plastic bag. Add a small amount of baking soda along with a few slices of fresh ginger, then seal the bag tightly after squeezing out the air. Store the bag in a well-ventilated spot.

In this method, baking soda and ginger act as natural antibacterial and antimicrobial agents. Both ingredients also help absorb excess moisture from the air, reducing the risk of sprouting or dehydration.
Extra note: Replacing ginger slices every few weeks can help maintain optimum freshness and prevent mold growth.

3. Using Tea Leaves + Salt + Baking Soda

After bringing the garlic home, spread it out in a dry, clean, well-ventilated area so that the outer skin can dry completely. This step improves storage quality and increases the garlic’s shelf life.

Prepare a small packet containing refined salt, dry tea leaves, and baking soda by wrapping them together in a tissue or paper towel. Tie the packet securely. Place your dried garlic in a plastic bag, add the prepared moisture-absorbing packet inside, gently press out excess air, and seal the bag tightly.

For best results, keep the bag in an environment around 18°C, preferably somewhere cool and well-aerated. With this method, garlic can stay fresh for up to a full year without shriveling or sprouting.

However, it’s important to check the bag every 7 days:

• Open the bag to let it air out briefly.

• Remove any garlic bulbs that show signs of mold, sprouting, or dryness to prevent contamination.

• If the tea-salt-baking soda packet becomes damp, take it out to dry or replace it with a new one.

Tea leaves, refined salt, and baking soda are excellent moisture absorbers. They work together as natural desiccants while the salt also provides antibacterial protection. This combination helps prevent rotting and sprouting, ensuring long-lasting quality.

Additional tip: If stored in a woven basket or mesh bag instead of plastic, combine these moisture-absorbing packets with a shaded storage spot to further improve airflow and prevent humidity buildup.