This simple kitchen storage habit could be deadly

Garlic is one of those kitchen staples that you can almost guarantee you'll find in any kitchen.

And for many of us, especially those small-kitchen dwellers like me, the fridge feels like a good spot to store it, right? Wrong.

It turns out chucking the tasty aromatic in the fridge is a big no-no.

"Storing fresh garlic in the fridge is generally not a good idea," Cornell Cooperative Extension says.

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"This is because garlic bulbs are low-acidity, making them prone to [a bacteria called] Clostridium botulinum, better known as the culprit behind botulism."

According to the World Health Organisation, botulism is a rare but serious and potentially fatal disease that can be contracted from "improperly processed food in which the bacteria or the spores survive, then grow and produce toxins".

Cornell Cooperative Extension warns that canning your garlic can also lead to the undesired toxin.

"The spores also proliferate in low-oxygen environments, which canned foods are known for."

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Consider this duly noted, no more fridge or can dwelling for my beloved garlic bulbs. But what is the right way to store garlic?

Well, Cornell Cooperative Extension says the best way to store garlic is in mesh produce bags in temperatures around 15.5 to 18°C and with moderate humidity and good air circulation.

"The simplest way to preserve your garlic is to place is in mesh produce bags. These are reusable and provide the air circulation that your garlic will need to keep well," according to Cornell Cooperative Extension.

Cooler temperatures may cause garlic bulbs to sprout, a lack of humidity may cause them to dry out and poor air circulation will increase the chance of the garlic rotting.

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Other effective ways to store garlic include freezing garlic, drying garlic and storing it in vinegar or wine.

While the fridge is not safe, Cornell Cooperative Extension says "freezing fresh garlic is a fantastic option" but whether you store it whole and unpeeled, chopped or pureed in oil, it's important to freeze is as soon as you're finished preparing it.

If you choose to store your garlic in vinegar or wine, Cornell Cooperative Extension warns to "keep a watchful eye for any unusual growth on the surface of your container" which may indicate mold or yeast forming.

If stored properly, Cornell Cooperative Extension says garlic should keep well for over half a year.

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