I grew 4 varieties of garlic this past year to see which would perform in our desert climate. They all did. I have so much garlic now that I decided to freeze the harvest in various ways. You should smell my kitchen—well, maybe you shouldn’t.
I chopped the cloves in my food processor to the size I wanted—bigger than minced. I froze some of the chopped garlic in butter and some in olive oil in ice cube trays. Now that they have been popped out of the ice cube trays I’ll put them into freezer bags. See the fog around the frozen garlic cubes in the photo below? I also froze several logs of garlic herb butter for bread. Next I’ll be slicing and drying some for garlic flakes and garlic powder and then make some bottles of garlic olive oil—this should take care of the leftover cloves. Then I’ll be done with the garlic. Whew !
The four varieties I grew are ‘Red Toch’, ‘Inchelium Red’, ‘California Early’, and ‘Silver White’. They all grew great here, in spite of a November start—the first 3 grew to be 4 bulbs to the pound. I understand they will even get larger with a September start in Las Vegas. So I have ordered some garlic bulb seed stock to plant in September—this time all ‘Inchelium Red’, the easiest to peel and HUGE cloves. The Rodale Test Kitchen designated it as a winner several years back.
Temperature today is too hot to open the windows and air out the garlic “fragrance.” Don’t come over today!