So, here’s the rule of thumb: Whole garlic = counter (3-6 months). Peeled garlic = fridge (1-2 weeks). Minced garlic from a jar = eternal sadness.
If you’ve got a clove that’s been in the fridge for six weeks and it looks like a tiny, wrinkled alien fetus, just throw it out. Your future pasta will thank you. And remember: garlic is not a houseplant, a science experiment, or a time-traveling vegetable. It’s just a spicy, smelly friend that wants to be eaten. Don’t let it down.
