“My final, considered judgment is that the hardy bulb [garlic] blesses and ennobles everything it touches - with the possible exception of ice cream and pie.”
- Angelo Pellegrini, 'The Unprejudiced Palate' (1948)
This is a photo of the top shelf of my freezer. And yes, there in the right hand corner, taking up at least one-sixth of my freezer space is garlic. To be precise, three kilograms of Australian garlic, grown in NSW, packed away and ready for the winter months.
It's something we try to do every year, buying the garlic in January / February, when it's cheap and plentiful and stocking up for the winter months.
Garlic, like most other fruit and vegetables, is a seasonal crop. Come March / April, Australian garlic supplies will start to dwindle and by May, almost all the garlic on sale is from overseas. That's it for Australian garlic until October / November.
However, we will be fine, as we have enough garlic frozen away to see us through the winter.
Garlic is easy to freeze. Just pull the bulbs apart, place the cloves in ziplock bags and freeze. You don't need to peel the cloves before freezing - although for some reason this year, R got on a roll and did peel most of them.
Using frozen garlic is easy - once defrosted (which takes only minutes) it goes a bit soggy, however there's little loss of flavour. Simply peel, chop and use as normal.