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.