Sure-Shot Ways to Store Ginger and Garlic for a Month

Ginger and garlic are the most common herbs used in our diet. These are rich in antioxidant, antiseptic, anti-inflammatory, and anti-microbial properties. Both ginger and garlic play a vital role in the proper functioning of the digestive, circulatory, and respiratory system. The demand for these herbs is exploding because of cold and flu diseases.

Ginger and garlic are roots with an incredible aroma and flavor. The bulbs are an alternative treatment for many ailments for centuries. Ginger has a bioactive compound gingerol which is a potent anti-inflammatory and anti-microbial agent. Garlic has rich antioxidant compounds called allicin, which play a major role in boosting immunity functions.

Ginger roots and garlic bulbs are available in Asian supermarkets, wet markets, and convenience stores. We can purchase them in bulk and store them for a minimum of 30 days. Peeled, chopped or powdered ginger and garlic has many uses in various recipes. These have plenty of benefits in preventing cardiovascular, respiratory, and chronic diseases in the human body.

How to Store Ginger and Garlic for a longer time?

If you use ginger and garlic in your diet, you may often run to the store to buy these herbs. Sometimes, you may not get your hands fresh ginger and garlic because of its demand. Buying and storing ginger and garlic in bulk is a breeze if you follow these simple yet brilliant storage ideas.

  1. Store Ginger and Garlic with their Skin

Ginger should be fresh, light-in-weight, and juicy when you buy from a grocery store. Ignore ginger which is dry, scaly, heavy with wrinkles on its skin.

  • You can store ginger on the kitchen counter or fridge with their skin for 15 days.
  • Buy ginger roots in bulk and leave in a bowl of water overnight. Ginger will stay good in water for a week. You can take the required quantity, peel, and use.
  • There are two types of garlic; Chinese garlic with small cloves and Indo-Asian with large cloves.
  • You can buy garlic pods in bulk and store them in a mesh bag. Remove the required quantity and peel before using it. This stays good for a month.
  1. Store Ginger and Garlic without their Skin

Most of us feel frustrated to peel ginger and garlic daily. Since we use these herbs often, it is best to peel and store ginger and garlic roots for a month. This is my most preferred way of storing ginger and garlic.

Peeled Garlic Cloves
Peeled Garlic Cloves
  • Immerse ginger roots in water for an hour. Scrub the dirt off and peel the skin with a spoon. Pat dry in a clean kitchen towel and keep for 15 minutes. Place the pieces in an air-tight container. Store it on the middle shelf of the fridge for up to a month.
  • Dry roast garlic pods in a pan for 5 minutes until it becomes hot and crispy. Place in a towel and hit the garlic pods with a stone gently. Rub them with your hands and peel comes off easily. Store the cleaned garlic cloves in an air-tight jar and place it in the fridge. You can use the required quantity and keep the rest for up to a month.
  • Make sure you use dry hands while taking the peeled ginger and garlic as water content can cause mold formation. Do not leave the jar on the kitchen counter for a longer time. It is best to take the ginger and garlic and place the jars immediately in the refrigerator.
  1. Store Ginger and Garlic as a Paste

Ginger and garlic are twin herbs used commonly in most cuisines. They are aromatic spices that can enrich the dish to the next level. You can make a paste of ginger and garlic together or separately depending on your preferences.

I use peeled ginger and garlic in tea and dishes, which require them separate. I make ginger and garlic paste for meat dishes and store this mixture for a month. But you can paste them individually by following the same procedure.

  • Take 1-part ginger with 3-parts garlic and make it into a paste in a mixer. Try to blend this without adding water. If you are having trouble in pulsing this, add 2 tbsp of vinegar and make it into a fine paste. Mix 1 tbsp salt, 3 tbsp gingelly oil, and 1 tsp turmeric to this mixture. Transfer the paste into a glass jar.
  • Ginger and garlic paste stay good in the fridge for 1-2 months depending on your usage. You can make ginger paste and garlic paste separately by adding vinegar, salt, oil, and turmeric.
  1. Store Ginger and Garlic as Powders

Freeze drying and powdering dried herbs have become a trend these days. You can use ginger and garlic powder in baking and slow cooking methods. They add similar aroma and flavor to the dish.

Ginger Powder
Ginger Powder
  • Peel the skin of ginger and garlic. Place them in a clean cotton cloth and dry in sunlight for a week. Pulse the dried herbs into a powder with the help of a powerful mixer-grinder.
  • Store ginger powder and garlic powder separately in glass bottles. This will stay good for over 3 months.
  1. Store Ginger and Garlic Chopped in Oil

If you are a strict meal planning follower, you can chop ginger and garlic and store it for a week. Once you chop these herbs, they lose their flavor and aroma after a period. It is best to use them quickly in meals to get its full benefits.

  • Chop ginger in a food processor and transfer them in a kitchen towel. If you squeeze this, you will get the fresh ginger juice. You can store ginger juice in a glass bottle for 5 days. Add in mojitos, teas, fruit juices, and smoothies.
  • Chop ginger and garlic and transfer the pieces into an ice-cube tray. Fill in olive oil or gingelly oil until it covers the whole cube. Freeze this and transfer the cubes in a zip-lock bag. Keep it in the fridge for a week or up to 15 days.
  • You cannot store chopped ginger and garlic without oil because it will spoil in a day even if you refrigerate.

Long-Term Storage of Ginger and Garlic

Garlic in Oil
Garlic Cloves in Oil
  • Shrink-wrap fresh ginger and garlic roots with skin using a clean plastic cling wrap. Place the wrapped herbs in a resealable bag and freeze for 6 months.
  • Place peeled ginger and garlic in oil in a glass jar. Store at room temperature for 3 months.
  • Freeze ginger and garlic paste for 6 months. Keep it in a zip-lock bag as individual portions. Do not refreeze the thawed mixture.

The flavor, aroma, and purpose of each storage method differ. Make sure you use it appropriately. Monitor the moisture content in your freezer and the refrigerator to extend the shelf-life of ginger and garlic.

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