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Yes, You Can Freeze Garlic

By Cook's Illustrated Published March 2011

We occasionally find ourselves with too much fresh garlic on hand. Rather than letting the excess sprout before we can use it, we wanted a way to keep it in suspended animation. Here’s our recommendation: Peel the cloves, mince or press them through a garlic press, and place the mince in a bowl. Add enough neutral-flavored oil (not extra-virgin olive oil, in case the dish you need it for calls for something else) to coat (about 1/2 teaspoon per clove), then spoon heaping teaspoons of the mixture onto a baking sheet. Place the baking sheet in the freezer until the garlic is firm, then transfer the frozen portions to a freezer-safe bag or container. The frozen garlic will keep for up to a month with no loss in flavor. Tasters were unable to distinguish the frozen garlic from freshly minced when we used both in pasta with garlic and oil.