Freezing Sprouted or Unsprouted Garlic

Instead of tossing your homegrown garlic that has already sprouted or is just showing signs of sprouting, store it for long-term use by freezing it!

No ratings yet

Prep Time 30

Total Time 12 30

First, separate the garlic cloves from the bulb. Remove any dried or rotten cloves and discard.
Peel the cloves. To do this, thinly slice off the root end of each clove. The papery skin can then be easily removed.
Optional: Slice each clove in half to access the yellow sprout. Remove this from each side. (The sprouts can be bitter and have a bad flavor, so we remove them before freezing.)
Place the cloves in a food processor. Quickly pulse until the garlic is minced. For pasted garlic, process on low until desired consistency is reached. If you don't have a food processor, you can mince the garlic by hand using a chef's knife.
Once minced, firmly press the minced garlic into silicone molds. Place the filled mold in a ziplock bag and freeze overnight. In the morning, remove the frozen garlic "cubes" from the molds and place them in a freezer-safe container or ziplock bag. Label, remove the air, and freeze. Alternatively, place the garlic in a labeled freezer-safe ziplock bag. Remove all the air and seal. Flatten the garlic out evenly. Use your finger or the end of a spoon to divide the garlic into sections through the bag. This can make proportioning the garlic once frozen easier. Lay flat and freeze.
Use the frozen garlic in any recipe that calls for minced garlic. If using raw, thaw first. For cooking, there is no need to thaw unless desired.

Serving: 1Tbsp | Calories: 15kcal | Carbohydrates: 3g