Freezing is one of the go-to ways to save your homegrown harvest for later. But let’s be real—not every fruit or veggie handles the deep freeze well. Some turn into a mushy mess the second they thaw!
Peel Before You Freeze
If your garlic harvest was so successful that you’ve got more bulbs than you know what to do with, the freezer is your best friend. All you need are some freezer bags or airtight containers. Pro tip: Don’t just toss the whole head of garlic in there. You’ll want to break it down and peel the individual cloves first.
Steps for Freezing Garlic
1. Give the garlic a good wash and pat it completely dry.
2. Peel away the papery skin and separate the bulb into individual cloves.
3. Pop the cloves into a plastic freezer bag or a freezer-safe container.
4. Label it with the date and stick it in the freezer right away.
Chopping and Prepping for the Freezer
If you want to save yourself some prep time later, you can also freeze garlic as a paste or pre-minced. I love freezing small portions so I can just grab exactly what I need for a recipe. If you’re planning to use the thawed garlic raw, let it defrost in the fridge to keep things food-safe. But if you’re cooking a hot meal, you can toss those frozen bits straight into the pan!
A Quick Note
Garlic does lose its punch over time, so try not to leave it in the freezer forever. And hey, if you’ve never tried roasted garlic, you are seriously missing out—it’s a game changer!
Other Ways to Preserve Your Harvest
Freezing isn’t your only option! Pickling garlic or preserving it in oil are also fantastic ways to keep that homegrown flavor going all year long.