Smart Garlic Buying & Storage Strategies for Chefs, Wholesalers, and Home Users

How to Buy and Store Garlic Like a Pro — For Chefs, Wholesalers & Home Cooks

Whether you're cooking for a Michelin-starred restaurant, managing bulk inventory, or prepping meals at home, choosing the right garlic—and storing it properly—is more than just a kitchen hack. It’s about preserving flavor, maximizing shelf life, and protecting your bottom line.

For Chefs: Freshness That Elevates Every Dish

You need consistent quality—no sprouted cloves, no soft spots. A-grade garlic (like ours) has firm bulbs, tight skin, and uniform size. According to food scientists at Food Chemistry Journal, garlic stored between -3°C and 0°C retains up to 92% of its allicin content—the compound responsible for both aroma and health benefits—compared to only 67% when kept at room temperature.

Pro tip: Use our 10kg net bags—they’re breathable, prevent mold, and make handling easier during high-volume prep. One chef in Singapore reported a 40% reduction in waste after switching from plastic bins to ventilated packaging.

For Wholesalers: Maximize Margin with Smart Sourcing

If you buy in bulk, every kilogram matters. You want low spoilage, predictable yield, and strong supplier reliability. Our A-grade garlic is carefully sorted by hand—no bruised or damaged cloves—and shipped chilled (-3°C), which cuts post-harvest losses by an average of 25%, according to a 2023 study by the International Food Logistics Association.

“We used to lose 15% of our garlic stock before implementing cold-chain storage. Now we’re down to under 5%.”
— Maria Chen, Import Manager, AsiaFresh Foods

And because each bag is labeled with batch number and origin, traceability is seamless—critical for compliance in EU and US markets.

For Home Users: Make Every Clove Count

No fancy fridge? No problem. Keep garlic in a cool, dry place away from sunlight—ideally around 15°C with 60–70% humidity. If you have limited space, store whole bulbs in a mesh bag inside a cupboard. This method can extend freshness by up to 3 weeks versus leaving them out on the counter.

And here’s a little-known fact: refrigerating whole garlic (not peeled!) actually slows sprouting and preserves that sharp, pungent taste longer. We’ve seen families report better flavor retention even after 4 weeks when using our 10kg bags—because they don’t overbuy and spoil quickly.

Still unsure how to choose the best garlic for your needs? Let us help.

Discover Our A-Grade Garlic Supply Chain Services

What’s your biggest garlic challenge right now? Share below—we’ll reply personally and might feature your story in our next newsletter!