Garlic is a kitchen essential that adds bold flavor to countless recipes. However, fresh garlic does not last forever. Freezing garlic is a great way to keep it on hand for months while preserving much of its flavor and nutrition.
This guide explains how to freeze garlic in several ways, how to prepare it before freezing, and how to use frozen garlic in cooking.
Key Takeaway:
- Peel garlic before freezing for easier use.
- Choose the freezing method that matches your cooking style.
- Use frozen garlic straight from the freezer—no thawing needed.
- Portion garlic before freezing to avoid waste.
- Frozen garlic works perfectly in cooked dishes and sauces.
Why Freeze Garlic?
- Longer shelf life – Frozen garlic can last up to a year.
- Convenience – Ready to use without peeling or chopping every time.
- Less waste – Prevents garlic from sprouting or going bad.
- Meal prep – Perfect for batch cooking or frequent garlic use.
If you’ve learned how to cure garlic, you can freeze it afterward for even longer storage.
How to Prepare Garlic for Freezing
1. Choose Fresh Garlic
Select bulbs that are firm, plump, and free from mold. Avoid garlic with soft spots or green sprouts.
2. Peel the Cloves
Peeling before freezing makes garlic easier to use later. You can try quick peeling methods to speed up the process.
3. Decide How You’ll Freeze It
Garlic can be frozen whole, chopped, pureed, or even as part of a paste. The right method depends on how you plan to use it.
Methods for Freezing Garlic
Method 1: Freezing Whole Cloves
- Peel the garlic cloves.
- Spread them on a baking tray so they do not touch.
- Freeze for 2–3 hours, then transfer to a freezer-safe bag.
- Squeeze out extra air to prevent freezer burn.
Whole cloves are great for roasting or slicing before cooking. For example, they can be used directly when making garlic bread or garlic toast.
Method 2: Freezing Chopped Garlic
- Peel and finely chop the cloves.
- Spread on a tray or spoon into small mounds.
- Freeze until solid, then store in a freezer-safe container.
This method works well for adding to stir-fries, sauces, or dishes like garlic sauce for chicken and garlic sauce for prawns.
Method 3: Freezing Garlic Paste
- Blend peeled garlic with a little oil until smooth.
- Spoon into ice cube trays.
- Freeze until solid, then store cubes in freezer bags.
You can make paste directly or use it as a base for recipes like garlic aioli or garlic sauce for pasta.
Method 4: Freezing Garlic in Oil
- Peel and chop garlic.
- Mix with enough oil to coat.
- Freeze in small containers or trays.
This method keeps garlic ready for quick cooking. However, always freeze immediately to avoid bacteria growth.
How to Use Frozen Garlic
- No need to thaw – Use straight from the freezer.
- Add early in cooking – This helps release flavor as it heats.
- Works well in soups, stews, marinades, and dishes like garlic sauce for pizza or garlic sauce for steak.
- Can be mashed for spreads such as garlic paste or garlic confit.
Tips for Best Results
- Label bags with date and type of garlic preparation.
- Use freezer-safe, airtight containers to avoid odor transfer.
- Avoid freezing garlic with skin on—it’s harder to use later.
- If making large batches, portion them to match your cooking needs.
Common Questions About Freezing Garlic
Does frozen garlic taste the same as fresh?
The flavor is slightly milder but still strong enough for most recipes.
Can I freeze roasted garlic?
Yes, roasted garlic can be frozen and works beautifully in spreads or garlic sauce.
How long does frozen garlic last?
Up to 12 months if stored properly in airtight bags.
Can I freeze garlic scapes?
Yes, garlic scapes can be frozen for use in stir-fries and sauces.
Does freezing change garlic’s texture?
Yes, it becomes softer, making it better for cooking rather than raw use.
Reference
- Zhang B, Qiu Z, Zhao R, Zheng Z, Lu X, Qiao X. Effect of blanching and freezing on the physical properties, bioactive compounds, and microstructure of garlic (Allium sativum L.). J Food Sci. 2021 Jan;86(1):31-39. doi: 10.1111/1750-3841.15525. Epub 2020 Dec 8. PMID: 33295000. Available here.
- The freezing and supercooling of garlic (Allium sativum L.)Congélation et surfusion d’ail (Allium sativum L.) Available here.
