Congelar ajo fresco: métodos que preservan su potencia

Garlic is an essential ingredient, so prized that its unexpected absence can ruin dinner plans. It's a pantry staple, indispensable along with tomato puree, dried herbs and spices, and olive oil. But it's also an ingredient that spoils faster than other long-lasting products. While running out of garlic won't ruin dinner, you'll certainly miss its intense flavor. Both are compelling reasons to store it.

Fortunately, fresh garlic freezes better than other members of the Allium family. Chives, being more delicate, don't keep as well whole. Their higher water content, around 90 percent, means more liquid solidifies and expands, breaking down the solids. Garlic, with a water content of around 65 percent, is less susceptible to this spoilage. A whole head of garlic can be stored for up to six months in a cool, dark place, especially without the stem. In the freezer, it lasts up to 12 months.

If you have 30 seconds, put a whole head of garlic in a resealable bag or wrap it in plastic wrap. Its size and natural segmentation facilitate even freezing and easy separation when using it. With five minutes, peel cloves as you would at a restaurant, place them on a baking sheet lined with parchment paper, freeze for a few hours, then transfer to an airtight container for long-term freezing. This intermediate step prevents the cloves from sticking together. With ten minutes, peel, chop, place portions in ice cube trays, moisten slightly, cover, and freeze. The time it takes to get the garlic smell off your hands varies, of course.