Garlic is a staple ingredient in many dishes, but improper storage can lead to sprouting and loss of flavor. Research from the University of California, Davis indicates that garlic sprouts when exposed to temperatures above 68°F, which accelerates enzyme activity and respiration. Conversely, refrigeration can trigger sprouting as well, due to the cold mimicking winter conditions. Instead, garlic should be stored in a cool, dark place with good airflow, ideally between 55-65°F. This method can extend its shelf life up to 120 days while preserving its nutritional value, including allicin, which provides garlic's distinctive aroma and health benefits. By avoiding sealed containers and keeping garlic away from potatoes and onions, home cooks can ensure their garlic remains fresh for longer, enhancing their culinary creations.