Is freshly harvested garlic safe to eat?
Written by
Tina Carter
Reviewed by
Prof. Charles Hartman, Ph.D.Garlic that has just been harvested can be consumed, but it will lack the flavor intensity of cured garlic bulbs. I once made pesto using raw (dug that same morning) garlic - it tasted grassy instead of strong. Fresh garlic contains 65-70% moisture compared to the 50-55% moisture of cured bulbs, therefore the flavor tends to be less potent than cured garlic.
Fresh Garlic Traits
- Higher alliinase enzyme activity (spicier raw taste)
- Shorter shelf life: 2-3 weeks refrigerated
- Prone to mold if stored above 50% humidity
- Ideal for immediate use in ferments or pickling
Curing Benefits
- Converts alliin to allicin for stronger flavor
- Extends storage to 6-12 months properly dried
- Develops protective papery wrapper layers
- Reduces microbial growth risk by 80%
For the best food safety, process fresh garlic within 72 hours. I slice garlic cloves and freeze them with olive oil to use them year-round. To store garlic long-term, cure your bulbs in a single layer in airflow at 60-70°F for 3-4 weeks. Curing garlic properly deactivates enzymes responsible for sprouting.
Read the full article: When to Harvest Garlic: Expert Tips for Perfect Timing
