Garlic is a versatile ingredient that is always good to have on hand as it plays a crucial role in many savoury dishes, from roast potatoes to tikka masala.

But to keep garlic fresh for up to six months, proper storage is key. This means keeping it in the right place, with an appropriate temperature.

Vlatka Lake, a storage expert from Space Station, told Express.co.uk her top recommendations for storing garlic effectively, depending on its form.

As a rule of thumb, the specialist advised against storing whole garlic bulbs in the fridge, for one specific reason.

Whole garlic storage

To maintain its freshness, keep garlic bulbs intact and in their papery skins. Breaking them apart accelerates drying and reduces shelf life.

Store whole, unpeeled garlic in a cool, dry place with good air circulation, such as a pantry or cupboard.

Avoid refrigerating, as the cold can cause sprouting and bitterness. Use a basket or bowl for storage instead of plastic bags, which trap moisture.

Peeled and chopped garlic storage

If you’ve peeled or chopped garlic, refrigeration is the best option. For peeled cloves, wrap them in plastic wrap or place them in an airtight container.

Chopped garlic should be kept in a small airtight jar or sealed bag and used within three days, as it can discolour when it goes bad.

Freezing garlic

For long-term storage, garlic can be frozen for up to 12 months.

To freeze whole cloves, peel them and spread them out on a baking sheet to freeze solid before transferring to a sealable bag.

Chopped garlic can be frozen in ice cube trays with a little water, making it easy to add directly to dishes when needed.