Light and moisture are garlic’s worst enemies, as they both cause mold to grow. Instead, store garlic at room temperature in a dry, dark place that has plenty of air circulation, like in a wire-mesh basket or open paper bag in a cupboard or pantry. This can keep whole garlic heads fresh for a few months.

Garlic’s life span begins to decrease once you break apart the head and take out the individual cloves. A broken head will keep for about 3 to 10 days, so make it a point to use it up first before breaking open a new head.

If you’ve peeled or chopped too much garlic for a recipe, it’s fine to stick it in the fridge. Keep it sealed in an airtight container to prevent raw garlic smells wafting through the fridge and use within a day or so to prevent sprouting and loss of flavor.