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Aug 22, 2008 12:31 PM

Storing roasted garlic

Has anyone out there tried freezing it? It'd be divine to have this stuff on hand all the time and it'd be a great way to use up all the garlic I buy (I never trust the stuff in the grocery stores to buy only one head at a time)
I figured I'd roast the head(s), squeeze the cloves onto a plate to let them finish cooling off, then put them in a freezer bag.


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    1. Fuzzyd, I have one plastic ice cube tray solely designated to freezing roasted garlic, and homemade pesto. In the case of the garlic, I squeeze the cloves and fill the cube to the top. I pop out a cube of roasted garlic whenever a recipe or salad dressing calls for it. Very easy. I would not recommend freezing the garlic in the skin.

      6 Replies
      1. re: HillJ

        how about place the raosted garlic in a ramekin and cover it with oil. YOu will have roasted garlic oil and I would think that because the oil will shield the garlic from the air it should keep for a while

        1. re: quazi

          isnt it a no no to put garlic in oil because of risks for botulism?

          1. re: bitsubeats

            bitsubeats, yes, yes, yes, and YES!
            and quazi, no, no, no, no, no, NO!

            please don't store the garlic in oil, people!

            1. re: alkapal

              Bon Appetite magazine had a recipe last month for layering oven roasted tomatoes with raw garlic in olive oil. "Let stand at room temperature for two hours, chill for up to five days." It's supposed to go on toasted baguette with goat cheese. It gave me pause because I, too, had heard that garlic in oil is a bad idea.

              1. re: Glencora

                well, i don't know the recipe, but it doesn't sound as if the oil would be totally surrounding the garlic so as to cut off air (the deadly "anaerobic" environment in which botulism spores can flourish.)

            2. re: bitsubeats

              Only if you are storing at room temperature. It is definitely a risk for botulism just sitting on the counter. But in the fridge, it should be fine.