Do not eat the garlic stored in oil! Garlic and oil is a botulism risk if stored at over 40° F or for more than 7 days. Garlic is a natural reservoir for botulism and the oxygen free environment of oil gives it everything it needs to grow to dangerous levels.
Oh… How could I miss such an important warning when researching for preserving method (-_-) I haven’t eat any of it but now I worry about having wasted half of the house garlic trying de preserve it.
My parents grow garlic for their own use, and they literally just store it in a basket. No conservation needed. Fine for a year! But this is in Norway, dry and cool (but not cold - they store it in the kitchen), not sure if that matters.
Being "zero waste" means that we adopt steps towards reducing personal waste and minimizing our environmental impact.
Our community places a major focus on the 5 R's: refuse, reduce, reuse, recycle, and rot. We practice this by reducing consumption, choosing reusable goods, recycling, composting, and helping each other improve.
We also recognize excess CO₂, other GHG emissions, and general resource usage as waste.