Improperly storing garlic is probably one of the most common mistakes people make with it. Proper storage will mean your garlic keeps its medicinal properties, its flavor, and its health benefits, and will also extend it's shelf-life. Garlic should optimally be stored at room temperature in a dry, dark place with plenty of air circulation. 

Garlic actually burns really easily, so adding it too soon can be problematic when you cooking. Burnt or scalded garlic drastically reduces the flavor and takes on a funky texture. To avoid burning, keep an eye on the garlic and, once it just begins to turn golden-brown, bring the heat down and add whatever's coming next in the recipe.

For stir-fries and sautés, avoid adding garlic to your pan until you're at least half-way through the cooking process and you have all your other ingredients prepped and ready to cook. For other dishes, add garlic to the pan just before you add a liquid element (such as pasta sauce) to the pan, which will bring down the temperature and prevent burning. Always roast garlic at or below 375°F to keep it tasty and soft.

When garlic ages, the germ sprouts, turns green and begins to taste bitter. Unless your garlic is very fresh, it's best to cut the clove in half length-wise and remove the germ before cooking if possible. If you're putting a lot of heat onto the garlic, however, a slightly green germ isn't going to cause you too much bother — just make sure it's cooked long enough to combat any bitterness.



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