In the Comment section of a recent Kitchen Think post, Angie asked: “How long can I keep fresh garlic in the freezer with and without the skin?”

My first thought is: why would you want to freeze garlic when it is so inexpensive to buy whole bulbs? But Angie, I don’t know your lifestyle and you could be a girl on the go and not cooking often enough to use a whole bulb of garlic. But if you keep garlic in a cool, dry place it can last up to 4 months… and if you are that busy, well, can Mama party with you?

But to answer your question: Yes, you CAN freeze garlic. You can freeze the entire garlic bulb or the individual cloves in a re-sealable freezer bag. It doesn’t matter if you peel the garlic or leave the thin protective paper covering on the cloves. However, in both cases, freezing the garlic makes it soft and gives it a “water-logged” appearance. The garlic is still good, but it is not as pungent, so you may want to add a little more to your whatever you are making.

Some people preserve garlic in olive oil and then keep it on the counter or in a cabinet at room temperature. Don’t do this, Angie. You can freeze it in oil, but don’t leave it out at room temperature or in the refrigerator. Garlic has very little acid and the olive oil (or any oil for that matter) keeps it an oxygen-free environment… perfect for growing the Clostridium botulism bacteria, which is highly toxic.

You didn’t ask, but I’m going to tell you this anyway… When Mama’s local Farmer’s Markets are closed for the winter, I only buy Christopher Ranch Garlic. I know China is the largest producer of garlic in the world, and that’s probably what’s sold inexpensively at the major supermarkets where you live. But try to buy Christopher Ranch Garlic, it just tastes better… and it’s made in America!

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