Cookaholics Bulletin Board

I used to buy fresh garlic bulbs, then when I discovered the little shrink-wrapped packs of peeled fresh garlic at TJ's, I got lazy started buying those. Went to pick one up during the holidays and they don't carry them anymore. And the same packs at other stores are expensive. So I went back to fresh bulbs, but the ones I've bought since then have been really poor quality -- brown spots, really green stems, etc. In the meantime, a friend mentioned to me that she buys the big jar of peeled garlic at Costco and freezes it. Says she just takes out however many she needs from the jar and there's no difference in quality or being able to push it through a press (yes, I admit, I'm a presser).

So I'm very curious to know if anyone else freezes theirs successfully, or if in reality there is a difference and she just doesn't realize it. Thanks!

Emilie

Not exactly an answer to the question, but I bought a braid of garlic in September and hung it up in the basement in a cool, dark area. Still using bulbs from it. Garlic, stored correctly (even those clay garlic keepers do a lovely job) keeps very well.

I guess I've just gotten used to crappy garlic this time of year. I think they get too cold on the truck, then the warm store makes them get sprouty. It seems to be the same no matter where I buy them.

Same problem here. I just have a hard time getting quality produce beyond the farmer's market (which ends in October). But boy, is the garlic I can get there really, really good. No basement here (most newer Colorado homes don't have them due to radon), so I have no cool (versus cold) place to store stuff.

Amy

Another problem with storing store-bought garlic is that much of what you buy these days is "easy peel" garlic. These are varieties on which the peel does not cling to the clove, and it is much easier to peel, even very fresh, but they dry out much faster. I often have garlic in my basement (sorry Amy) in July, one year after harvesting it, and when I am harvesting this season's crop, and it is still good, with just a green sprout in the middle of it trying to pop out. That tells you how old the stuff in the stores is, when they often sprout like they do.

As for freezing, garlic does not freeze well, unless it is roasted, or otherwise cooked. You will not be able to use frozen garlic in a dish that calls for fresh garlic. Same with onions and shallots. I think it has something to do with the cell walls breaking down due to the ice crystals, and the flavor deteriorates, though slower than at room temp or in a fridge.

Emilie,

I agree with Dave here. Frozen garlic will be mushy and have a much weaker flavor than fresh garlic, even somewhat old fresh garlic. Of course, if you normally press your garlic, you're not going to notice the texture difference.

I'm biased though; here in California, I can get pretty good fresh garlic year-round.

Note that the ginger family (ginger, galangal, rhizome) actually freezes quite well if you peel it first. While the texture changes, it doesn't affect the flavor much.

Thanks for all the feedback. I don't have a basement either, although here in Virginia many people do. Fortunately, as it turns out, I stopped by TJ's this afternoon and they had the shrink-wrapped garlic (grown in CA) back in stock!

Am glad to know for sure, though, that freezing isn't a desirable option. And FWIW, although I've frozen ginger before successfully, I saw a tip a few years ago about storing peeled root pieces in a jar of sherry in the fridge. I've done it ever since for the ginger I use for stir fries and egg rolls, and it works great. Not only does it keep the ginger fresh for a long time, but whenever I make an Asian dish that calls for sherry, I use that liquid and it imparts even deeper ginger flavor.

Emilie