How to Store Fresh Garlic & Shallots

Shallots resemble small onions and may be dried for long-term storage.

Shallots and garlic are close relatives in the onion family. The pungent cloves of garlic bulbs provide a signature flavor to both cooked and raw dishes. Shallots have a mild flavor reminiscent of both onions and garlic. They form bulbs that consist of two to four cloves each. Both shallots and garlic have similar storage requirements, and they require only minimal preparation for long-term pantry storage. Proper drying allows the bulbs to develop their full flavor while also extending their shelf life.

Things You'll Need

• Mesh bags

Instructions

1. Spread out recently harvested shallots and garlic in a single layer in a warm, dry location. Turn the bulbs every two to three days so all sides dry completely.

2. Dry the bulbs until the tops and husks dry and become papery. Shallots require approximately one week to dry, and garlic requires two to three weeks.

3. Cut the tops from the dried bulbs, leaving half an inch to one inch attached. Place the bulbs in mesh bags.

4. Hang the bags in a cool, dry place. Store the bulbs for six to eight months.

5. Inspect the stored shallots and garlic every two weeks during storage. Use any bulbs that show signs of rot or sprouting.

Tips & Warnings

• Leave papery husks on the bulbs and leave the cloves attached until you are ready to use the shallots or garlic to prolong their storage life.

• Moisture and warm temperatures can cause the bulbs to rot or sprout prematurely.

References

• Virginia Cooperative Extension; Onions, Garlic, and Shallots; Diane Relf, et al.; May 2009
• Clemson Cooperative Extension; Onion, Leek, Shallot & Garlic; Karen Russ, et al.; November 1999