Well-cured garlic can be stored for 6-7 months!
For long-term storage, garlic is best maintained at temperatures of 30 to 32 °F with low humidity (60 to 70%). Good airflow is necessary to prevent any moisture accumulation. Under these conditions, well-cured garlic can be stored for 6-7 months. Storage at higher temperatures (60-80 °F) may be adequate for the short term (1-2 months), but bulbs will eventually become soft, spongy and shriveled due to water loss.
To save garlic for seed, select bulbs of the highest quality, with large cloves, and without disease or infections. Seed garlic should be stored at 50°F and at low humidity. Conditions to avoid:
- Garlic cloves break dormancy most rapidly between 40 to 50°F, hence prolonged storage at this temperature range should be avoided.
- Storage of planting stock at temperatures below 40 °F results in rough bulbs, side-shoot sprouting, and early maturity.
- Storage above 65 °F results in delayed sprouting and late maturity.