Storing Garlic

• 1). Squeeze the garlic. If the garlic is mushy or dried out throw them away. Keep plump garlic cloves.
  
  
• 2). Look for black spots or mold on the garlic. If you see evidence of rot, throw these cloves or bulbs away.
  
  
• 3). Place garlic bulbs in a wire or wicker basket in a cool, dark place. Do not refrigerate whole garlic. Garlic kept at low temperatures between 32 F and 55 F will keep from 5 to 10 months.
  
  

Storing Chives

• 1). Dampen a paper towel. Wrap fresh chives in the paper towel. Place the chives in a plastic storage bag. Store the wrapped chives in the refrigerator for up to 2 weeks.
  
  
• 2). Wash the chives under cool water. Chop the chives into small pieces. Spread the chives out on a baking sheet to allow them to dry for at least two hours.
  
  
• 3). Place the dried, chopped chives in a freezer bag and freeze them for up to 6 months. Use them as needed for up to 6 months.