Do you freeze garlic with skin on or off?

1. Preservation of Flavor: The skin of the garlic acts as a natural barrier, helping to preserve its flavor and aroma during the freezing process. Leaving the skin on can prevent the garlic from losing its intensity and becoming bland.

2. Reduced Oxidation: Garlic is prone to oxidation, which can cause it to turn brown and lose its flavor. Keeping the skin on helps to slow down this oxidation process, allowing the garlic to retain its color, freshness, and taste for a longer period.

3. Easier Handling: Frozen garlic with the skin on is easier to handle and use. The skin provides a protective layer, making it less likely to stick together or become crushed when frozen. When you're ready to use it, simply peel the skin off before using the garlic.

4. No Need to Blanch: Blanching is a process of briefly boiling or steaming vegetables before freezing to help preserve their texture and color. However, blanching is not necessary for garlic. Leaving the skin on effectively achieves a similar goal by protecting the garlic's texture during the freezing process.

Overall, it's more advantageous to freeze garlic with the skin on. This method preserves its flavor, reduces oxidation, makes handling and peeling easier, and eliminates the need for blanching.