Here’s your cheat sheet: If it says “keep refrigerated” on the label, do it. If it was shelf-stable but now open, fridge it.
If you bought a fresh bulb and minced it yourself? Use it within a day or two. For anything longer, toss it in the fridge with a drizzle of olive oil to keep it from drying.
And if you forget a jar in the pantry for three months? Don’t test your luck. Garlic is cheap; your health (and dinner) isn’t worth the gamble.
So next time you reach for that jar, just remember: refrigeration is respect. Your garlic will thank you, and your belly will too. Now go make some pasta—and put that jar away!
