Why Garlic Softens Over Winter & Why January Is the Right Time to Act
By mid to late January in the UK, stored garlic often starts to change. Even in cool sheds or cupboards, bulbs can slowly lose firmness as heating is ratcheted up & humidity fluctuates. While some of your garlic may no longer be ideal for long term storage through to summer, it is usually still perfectly good to eat. Acting now by dehydrating it preserves flavour, prevents waste, and gives you a reliable supply of garlic well into the year ahead.
As a general rule I check my pantry stored garlic pretty much every week at this time of year. When I say check, I mean I actively ferret around in the mesh storage bag for bulbs or cloves that do not feel firm to the touch. If I only have a few bulbs I will pop them in the Rayburn (like an AGA and constantly on a low heat). If once prepped, I think I have enough to fill a few trays I will put them in the dehydrator.
In this post we will look at the different way to approach dehydrating garlic for longer term storage. You don’t need to rush out and by a dehydrator this can also be done in an oven. A small dehydrator will set you back anywhere between £30 to £60, with a large fancy one setting you back significantly more! My best advice if you are in the market for a dehydrator is to start with a smaller, cheaper model, & honestly assess how often you use it before shelling out for a larger model. Dehydrators are useful pieces of kit, & may well save you money over a period of years given the price of gas in the UK. However, it’s not essential certainly if you are just starting your preserving journey.
For more information on growing your own garlic this post might be helpful Overwintering Garlic: A New Growers Guide
Preparing Garlic for Dehydration
Start by breaking your garlic bulbs into cloves, discarding any that are mouldy or badly damaged (soft alone is fine). Peel the cloves and slice them thinly – about 2–3 mm (⅛ inch), the thinner the slice the quicker they will dry. Uniform slices are important because thicker pieces can trap moisture and spoil later.
Once you have prepped your garlic you can dry it in a few ways. I will say at this point that in the UK at this time of year it’s clearly not going to be dried by the sun 😂
Dehydrating Garlic: Multiple Methods That Work
The dehydrator method: Peel and slice each clove into spread slices in a single layer and dry at 50 – 55°C (120–130°F) for 6–10 hours until brittle. Your dehydrator may have a handbook or instruction manual that will also offer specific information your particular machine.
The oven method: Place the small slices on a baking sheet and use the lowest setting (often 60–70°C / 140–160°F), prop the door slightly open, and turn slices occasionally. Again spread out the slices so air can circulate allowing them to dry more evenly.
The air-dry method: You can airdry garlic in a warm, well-ventilated room, though this takes several days and works best in dry, stable conditions. This is probably not the best method for most homes in the UK as there will undoubtedly be some humidity.
In all cases the garlic is ready when it breaks easily and feels brittle. If you are in any doubt leave it a bit longer, any moisture will mean your final product will spoil more quickly.
Turning Dried Garlic into Flakes or Powder
Once fully dry and cooled, garlic slices can be stored as flakes or ground into powder. For flakes, lightly crush by hand or pulse briefly in a food processor. For powder, blend longer and sift out any larger pieces.
Useful tip: grind only small batches if you want garlic powder, as garlic powder loses potency faster than whole flakes. Interestingly, dehydrated garlic often tastes stronger than fresh because the flavour compounds become more concentrated. Generally I find that a 1/4 teaspoon of garlic powder equates to about 2 cloves of garlic. However, you will need to play around with this and adjust for your taste. There’s probably more consistency i.e. 1/4 teaspoon to 1 clove when using shop bought garlic powder, but with homegrown and home dried there are too many variables to maintain that level of consistency.
Safe Storage for Long-Term Use
Store dried garlic flakes or powder in airtight jars, ideally glass, and kept in a cool, dark place as you would any other herb or spice. Add a food-safe silica gel sachet or a small amount of dry rice to help absorb any moisture that might build up. Properly dried and stored garlic can last 12 months or more when stored properly. Always check for clumping, off smells, or moisture as these will all be signs that you may need to re-dry or to start again. I don’t need to tell you not to ingest anything you are not 100% sure are safe to consume. Done right, dehydrating garlic turns a potential loss into one of the most useful pantry staples you can make.
Final Thoughts
January is a perfect checkpoint for stored garlic. What won’t comfortably last until your next harvest doesn’t need to be wasted. Whether you use flakes or powder, home-preserved garlic is often stronger, cleaner tasting, and far more satisfying than shop-bought alternatives.
At a glance:
- Soft garlic in winter is normal and still usable
- Dehydrate before sprouting starts for best flavour
- Dehydrators are most reliable but ovens are a good alternative
- Flakes store longer than powder, but both are useful
- Keep airtight, dry, and dark for up to a year or more
A small job in January can save months of waste, and give you one of the most useful staples in your kitchen.
If you have any tips for dehydrating your garlic please do share them in the comments.
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