Is freezing or drying better for long-term storage?

When choosing between freezing and drying garlic, it depends on your long-term storage plan. I preserve garlic each year using both freezing and drying methods. Freezing preserves the raw flavors of garlic, while drying packs that pungent taste into a small, concentrated essence. Both methods serve different purposes in terms of cooking time and storage. Both freezing and drying require the garlic to be prepared properly to retain optimal flavor.

Short-term storage of garlic can be achieved by freezing with minimal loss of flavor. Remove the peel from the garlic, then submerge it in olive oil using an ice cube tray. This method allows you to store garlic for up to 12 months in the freezer. Thawed garlic cloves are best used in cooked dishes as their texture will soften. Do not freeze whole garlic bulbs without blanching, as they turn mushy.

Drying garlic for long-term storage by dehydration is easy. Cut garlic cloves into equal-thickness slices and dehydrate at 125°F until dry, about 6-8 hours. Once dried, the slices can be kept whole or can be crushed into a powder. Dehydrated garlic will last 2-3 years if stored properly in airtight containers. Dehydrating garlic also enhances its flavor, making it ideal for use in spice rubs.

Uncured garlic should never be kept in the refrigerator, as cold temperatures will cause it to sprout prematurely within a week. I lost several bulbs of garlic before I discovered this. When storing whole bulbs, always cure them first and store them in a cool, dark place. Fluctuating temperatures will quickly destroy flavor compounds.

Blend methods for comprehensive preservation. Cure most of the harvest for fresh garlic. Freeze portioned garlic cloves for cooking. Dehydrate any leftover garlic for spices. This is a great way to have garlic year-round. My pantry is always stocked with all three base forms, depending on the recipe choice.

Read the full article: When to Harvest Garlic and How to Do It Right