So, to wrap it up: three to seven days in an airtight container is your safe zone. Up to three weeks if you submerge it in oil (in the fridge). And six months in the freezer. That’s a lot of delicious potential.
Don’t stress about the clock too much. Just use your senses—smell, sight, touch. Your garlic will tell you if it’s still happy to see you. And when it is, go make something amazing. You’ve got a secret weapon in that little jar.
Happy roasting, and even happier spreading.
