Camille Moore
Garlic
Storing fresh garlic in the fridge may seem like a logical choice, as it is common practice for many perishable foods. However, when it comes to garlic, this could actually be doing more harm than good. Garlic bulbs are susceptible to moisture and cold temperatures can cause them to sprout or go moldy quickly.
Additionally, refrigeration alters the flavor profile of garlic by making it milder and even slightly bitter. Instead of refrigerating your fresh garlic, opt for storing it in a cool, dry place such as a pantry or a kitchen cabinet.