When garlic starts sprouting (green shoot visible), process into paste and freeze in cubes.
The technique:
- Peel garlic cloves (remove green sprouts if present)
- Pulse in food processor with pinch of salt
- Freeze in ice cube trays
- Use cubes in any cooked dish (soups, sauces, stir-fries)
Why sprouted garlic needs this: Once sprout is vigorous, bulb is getting soft and bitter. Use immediately or process and freeze.
Storage time: 3-4 months frozen.
Cube size: 1 cube ≈ 2-3 cloves worth.
Onion Storage (Prevention)
Onions and garlic should NOT be in fridge. Fridge moisture triggers sprouting.
Correct storage: Cool, dark, DRY (pantry, basement, closet).
If already sprouted:
- Early sprout (just visible): Cut off sprout, use bulb normally
- Late sprout (vigorous green): Make paste and freeze
North: Where this comes from
- Cold Preservation
- Pre-Processing (ready-to-use convenience)
West: What’s similar?
- Ginger Paste (similar technique for ginger)
- Pesto Cubes (frozen herb preparation)