I always seem to miss a few garlic cloves somewhere in my garden. When spring hits this “second year” garlic pops up in unexpected places. There are usually only 3 or 4 of them, and I’ve got a large row of intentional garlic planted elsewhere. So I freeze them!
Note: This same technique works great for green onions, leeks, and chives!
I pull them up, rinse them off and stick them in a jar of water until I am ready to deal with them. These hung out on my counter for 2 days.
Next I cut the ragged tops and the roots off and then peel of the top layer of the garlic to leave me with nice clean looking green garlic
Then it’s time to chop.
In the bigger slices you can kind of see the cloves.
Next I spread them on a wax paper lined cookie sheet and flash freeze them for an hour.
The fully frozen (and completely loose) green garlic is transfered to a zippered baggie and put back in the freezer.
Next time I’m making a dish that works well with a mild garlic taste, I just toss some in!
Glad I found this post! Short, sweet, to the point (and with pictures which are helpful). Thanks Jenn 🙂