Here’s your cheat sheet: whole bulbs = pantry or counter (away from heat and light). Peeled or chopped cloves = fridge (in a sealed container). Pre-minced in oil = cool cupboard (and use it fast).
And if you ever forget and stuff a bulb in the fridge, don’t beat yourself up. I’ve done it, and I lived to write this article. Garlic is forgiving, even if your fridge isn’t.
Now go forth, store your garlic like a champion, and never weep over a moldy clove again. Your future pasta nights will thank you.
