If you’ve stored your roasted garlic properly in an airtight container, it will stay good for about three to seven days in the refrigerator. I know, that’s a range, but think of it like a gentle reminder to use it up. It’s not like a rock; it’s a delicate, soft little gem that doesn’t like oxygen.
Why does it spoil faster than raw garlic? Because roasting breaks down the cell walls and lowers the natural acidity. That makes it a cozy little home for bacteria if you’re not careful. Basically, you’ve turned a tough guard into a soft, sweet marshmallow—and marshmallows need a lid!
Think of it this way: raw garlic is like a tough, wise librarian who can sit alone for weeks. Roasted garlic is the friendly, giggling friend at a party—it’s amazing, but it needs a ride home and a good container.
