Greater Flavor And Fresh Fragrance Raw Garlic Shelf Life: 6 Months

Although raw garlic has a greater flavor and fragrance than cooked garlic, it is completely safe to eat. Raw garlic also has a higher concentration of allicin, the sulfur-containing chemical responsible for many of garlic's health benefits. Whole garlic should be stored around 60A -65A F, and most people keep it in their pantry. Peeled or chopped garlic, on the other hand, is a different story, and refrigeration is now the best option for storing it. It will last for approximately a week if you store it in an airtight container or zip-top bag. It can cause poor breath, heartburn, gas, and diarrhea, among other things. When using raw garlic, these negative effects are frequently exacerbated. Garlic may potentially raise the risk of bleeding and other complications.