Black garlic is a type of aged garlic that has been fermented under controlled conditions of heat and humidity for several weeks. This process causes the garlic cloves to turn dark in color and develop a deep, complex flavor profile with hints of balsamic, tamarind and molasses. Black garlic is prized by chefs for its unique sweet and savory taste.
But due to its production process, there are some questions around how long black garlic can keep before going bad. Here’s what you need to know about whether black garlic has an expiration date and how to store it properly.
Does black garlic expire?
Yes, black garlic can eventually expire and go bad like most foods. The fermentation process extends its shelf life compared to raw garlic, but black garlic still has a limited lifespan.
Properly stored, black garlic will generally last 3-6 months from the production date before deteriorating in quality and flavor. Over time, you may notice the cloves drying out, changing texture, growing mold or developing an off odor.
Once these signs of spoilage appear, it’s best to discard the black garlic. Consuming aged, spoiled black garlic could potentially cause illness.
What determines how long black garlic will last?
Several factors impact the shelf life and expiration timeline for black garlic, including:
- Storage method – Refrigerated or frozen black garlic lasts longer than garlic stored at room temperature.
- Packaging – Vacuum sealing or storing in an airtight container helps extend shelf life.
- Moisture content – Drizzle a small amount of olive oil to keep cloves from drying out.
- Production process – Cloves fermented for longer may have a longer shelf life.
- State of cloves – Broken or damaged cloves deteriorate faster.
Controlling these variables can help prolong the lifespan of your black garlic supply.
How to tell if black garlic has gone bad
Watch for these signs that black garlic has expired and should be discarded:
- Dry, shriveled texture – Fresh black garlic has a moist, gummy consistency. If the cloves are dried out, brittle or hard, they are past prime freshness.
- White spots or greenish mold – The growth of mold is a clear indicator black garlic has spoiled.
- Sour or “off” smell – Black garlic should have a rich, mildly sweet aroma. If you detect unpleasant or putrid odors, the garlic is rotting.
- Loss of flavor – As it ages, black garlic loses its signature molasses-like sweetness. Lack of rich flavor means it’s no longer good.
Trust your senses – you’ll know bad black garlic when you see or smell it. When in doubt, throw it out.
Does refrigeration extend the life of black garlic?
Yes, proper refrigeration can significantly extend the shelf life of black garlic beyond room temperature storage. Refrigerating black garlic is the best way to maximize its freshness.
At room temperature, black garlic will last approximately 3-4 months. But refrigerated black garlic can stay fresh for 5-6 months if stored properly.
The cold temperature of the refrigerator (preferably under 41°F) dramatically slows the growth of bacteria and mold to keep garlic from spoiling quickly. It also prevents the cloves from drying out.
For even longer shelf life, consider freezing black garlic. Frozen, it can last 8-12 months without deteriorating.
Tips for refrigerating black garlic
- Keep black garlic in its original packaging or an airtight container.
- Wrap the container in a plastic bag to limit exposure to air.
- Store in the back of the refrigerator, away from the door.
- If cloves start to dry out, add a drizzle of olive oil to the container.
- Avoid storing at temperatures higher than 41°F.
How to freeze black garlic
Freezing is an excellent way to extend the shelf life of black garlic by several months. Here is a simple process for freezing black garlic:
- Break garlic bulbs into individual cloves. Peel if desired.
- Place clean, dry cloves into freezer bags or airtight containers. Squeeze out excess air.
- Add a drizzle of olive oil to prevent cloves from drying out.
- Seal the container and freeze.
- For best quality, use frozen black garlic within 8-12 months.
Frozen black garlic may take on some freezer burn over long storage but remains safe to eat. Rinse off any ice crystals before using.
You can freeze whole bulbs of black garlic using the same process. Break off individual thawed cloves as needed.
Thawing black garlic
There are a few easy ways to safely thaw frozen black garlic cloves:
- Refrigerator thawing – Transfer cloves or bulbs to the refrigerator. Thaw overnight before use.
- Cold water thawing – Seal garlic in a zip top bag and submerge in cold water. Replace water every 30 minutes until thawed.
- Microwave thawing – Microwave individual cloves on LOW in 15 second bursts. Check often to avoid cooking.
Once thawed, use black garlic as you normally would. The freezing and thawing process does not significantly change the taste or quality.
What’s the best way to store black garlic at room temperature?
If you don’t plan on refrigerating or freezing your supply, you can extend the shelf life of black garlic kept at room temperature by following these guidelines:
- Leave bulbs whole – Unbroken bulbs last longer than individual cloves.
- Use proper packaging – Keep in original box or transfer to an airtight glass or plastic container.
- Limit air exposure – Seal container tightly or vacuum pack if possible.
- Keep dry – Remove any excess moisture and wrap in a clean towel or paper.
- Store in a cool, dark place – Avoid warmth, direct light and humidity.
Even with ideal room temperature storage, black garlic will only last 3-4 months. For maximum shelf life, refrigerate or freeze.
How long does opened black garlic last?
Once opened, black garlic has a shorter shelf life compared to an unopened package due to oxygen exposure. Here are some general guidelines for how long opened black garlic will last:
- Refrigerator – 3-4 months
- Freezer – 6-8 months
- Room temperature – 1-2 months
To maximize freshness, promptly seal any remaining cloves in an airtight container and store following the guidelines listed above. Only keep refrigerated or frozen black garlic as long as it shows no signs of spoilage.
Does black garlic need to be kept in the fridge once opened?
It’s strongly recommended to refrigerate black garlic after opening to extend its shelf life. Keeping opened black garlic in the fridge will maintain quality and prevent premature spoilage.
At room temperature, opened black garlic must be used within 1-2 months before cloves dry out or mold develops. But refrigeration keeps harmful bacteria growth under control to prolong freshness 3-4 months or longer.
Transfer any leftover cloves to an airtight container and place in the back of the refrigerator immediately after opening. Add a drizzle of olive oil if the cloves seem dry.
For minimal waste, only open a bulb of black garlic when you plan on using it within a few weeks. Freeze the remainder of the package for later use.
Can you freeze and refreeze black garlic?
Black garlic can safely be frozen and refrozen multiple times without much impact on quality or taste.
Each additional freeze/thaw cycle may cause slight drying of the cloves. But the flavor and aroma should remain relatively unaffected.
To refreeze black garlic, return thawed cloves to a sealed freezer bag or airtight container. Exclude as much air as possible.
Properly refrozen black garlic can keep for an additional 4-6 months. Discard if you notice excessive drying, off smells or any mold growth when rethawing.
Tips for refreezing black garlic
- Only refreeze fully thawed garlic – do not refreeze while still icy.
- Use within 1 year for best flavor and texture.
- Consider adding a drizzle of olive oil before refreezing to maintain moisture.
- Store refrozen black garlic at 0°F or below.
- Avoid refreezing more than 1-2 times for quality purposes.
How long does black garlic oil last?
Infusing olive oil with black garlic cloves is a delicious way to impart sweet, complex flavors. The shelf life of black garlic oil depends on storage methods.
In general, black garlic oil will last:
- Refrigerated – 2 to 3 months
- Frozen – 4 to 6 months
- Room temperature – 1 to 2 months
For safety, it’s important to store any flavored oils in the refrigerator or freezer. The low temperatures help prevent growth of bacteria and mold.
Monitor refrigerated black garlic oil closely near the end of its shelf life. Discard if you see any changes in color, odd odors or signs of spoilage.
How to extend the life of black garlic oil
Follow these tips for safely prolonging the lifespan of your black garlic infused oil:
- Use freshly made oil and strained garlic cloves.
- Only use sterilized glass jars or bottles.
- Fill containers to the very top and eliminate air space.
- Always refrigerate after opening.
- Freeze for longer term storage.
Can you eat black garlic after the expiration date?
It’s not recommended to eat black garlic past its printed expiration or use by date on the packaging. This date accounts for how long the product should retain peak quality when stored properly.
While not necessarily an immediate safety hazard, expired black garlic is at higher risk of harbor ing bacteria growth, mold and other spoilage.
If stored under ideal conditions, unopened black garlic may last around 1 month beyond its expiration date before completely deteriorating. But consuming aged garlic comes with increased risk of food-borne illness.
For opened packages, toss any remaining black garlic 1-2 weeks after the printed date. The expiration guidelines no longer apply once exposed to air.
Relying on sight, smell and taste is the best way to gauge whether black garlic is still safe and fresh to eat after the expiration date has lapsed.
How long can black garlic sit out unrefrigerated?
As a fermented and aged product, black garlic has a low moisture content that makes it shelf stable at room temperature for a period of time. However, it’s still perishable and requires refrigeration for extended storage.
At room temperature, black garlic should only be left out a maximum of:
- Whole, unopened bulbs – 5-7 days
- Opened bulbs or loose cloves – 3-5 days
Once these room temperature limits are exceeded without refrigeration, black garlic is at heightened risk of spoiling from mold growth or bacterial overgrowth.
For food safety, discard any black garlic left out past the thresholds above. Do not attempt to re-refrigerate and consume.
Does cooked black garlic need to be refrigerated?
Unlike raw black garlic, any cooked garlic dishes with black garlic as an ingredient should always be promptly refrigerated after use and tightly sealed to prevent spoilage.
Examples of cooked black garlic recipes that require refrigeration include:
- Roasted black garlic purees, hummus or spreads
- Black garlic oils, butters or sauces
- Marinades, dressings or salsas with black garlic
- Black garlic aioli
- Sauteed black garlic mixes
Refrigerate any leftover cooked black garlic foods within 2 hours of preparation. Safely reheat within 3-4 days. Discard if you notice any sour smells or changes in appearance.
Cooked garlic can harbor dangerous bacteria. Refrigeration inhibits microbial overgrowth for safe consumption.
Can you preserve black garlic in olive oil?
Infusing black garlic in olive oil can make a flavorful condiment and also helps extend the life of both ingredients. However, proper preservation methods are crucial for safety.
Garlic-infused oil can support the growth of Clostridium botulinum bacteria if handled incorrectly. This bacteria produces a potentially deadly botulism toxin.
To safely preserve black garlic in olive oil:
- Use a high-quality extra virgin olive oil.
- Wash garlic thoroughly and peel cloves if desired.
- Heat whole, unpeeled cloves to 140°F before combining with oil.
- Transfer to sterile jars or bottles, leaving no headspace.
- Refrigerate for up to 3 months or freeze for up to 6 months.
Never store garlic infused oil at room temperature. Monitor carefully for signs of spoilage and discard immediately if any are detected.
Conclusion
With its deep umami flavors, black garlic is a delicious and versatile ingredient to keep in your pantry. While it does eventually expire, you can prolong its shelf life significantly through proper refrigerated or frozen storage. Keep unused portions sealed in an airtight container and use your senses of sight and smell to check for freshness.
Implement best food safety practices, such as refrigerating after opening and limiting time at room temperature. This will allow you to safely enjoy all the unique savory sweetness black garlic has to offer for months to come.
