L'garlic is a bulbous cultivated plant, and belongs to the family of Liliaceae. It has Asian origins and its main use is as a condiment, but it is also commonly used for therapeutic purposes due to the properties jointly attributed to it by science and popular traditions. Widely used in Italian cuisine, the characteristic smell of garlic is due to numerous organic sulfur compounds includingalliin and its derivatives, such as allicin and disulfide of diallyl.
If garlic is not well preserved it cannot be used and can easily sprout, like potatoes and onions.

How to preserve garlic in a perfect way and to make it last longer?

• First of all, when buying garlic, choose bulbs firm to the touch and without signs of germination. Avoid buying bulbs that are too dry, shriveled, soft or stored in the refrigerated counters of supermarkets.

• Eliminate i residues of soil with a dry cloth.

• The temperature ideal for storing garlic is around 12 ° C. Maximum 15 ° C.

• Arrange your garlic heads in a bag of food grade paper (such as bread) or a large mesh fabric.

• Humidity, winter frost and too much light damage garlic in both cloves and bulbs.

• If the outside temperature is hot, in summer, still avoid storing garlic in the refrigerator, but prefer a cool and dry place in the house.

• Many make the mistake of storing it in the refrigerator, the humidity of the refrigerator favors the onset of mold.

• Prefer a place that has a good air exchange.

• Do not use plastic bags or containers.

• The whole bulb keeps much longer. There duration of garlic is reduced when the bulb is divided to remove the individual cloves.

• If stored well in the pantry, a whole head of garlic can last up to 8 weeks. The individual cloves of garlic, on the other hand, last a maximum of 10 days.

• To extend the shelf life of your garlic is possible also freeze it, perhaps chopped or sliced ​​(to be easily ready for use) and placed in a food bag. The garlic frozen it can be kept in the freezer for about 6 months.