What’s the best way to store and handle garlic?

Store it in a cool, dry place away from sunlight.  It will last longest stored in a cool (55°F) dry basement or garage, but the fridge is okay, too, though the moisture may make it soft and/or moldy eventually. Garlic can also be dried and then stored at room temperature. 

 Garlic, like onions, needs to “breathe,” so don’t wrap it up tightly. Air circulation will extend its shelf life.  An ideal place to keep your garlic is in a garlic keeper, which has holes for ventilation. When it feels soft or begins to sprout, throw it out. 

Don’t  wash the  whole garlic before storing.  Wash each clove immediately before using.

Source(s):

Garlic Central “Storing Garlic”

www.garlic-central.com/storing.html

Susan Brewer, Ph.D. University of Illinois, Department of Food Science and Human Nutrition