NEFresha

Time to plant garlic for the spring.

The "secret" is to freeze right away and to only wipe the outside of the vegetable clean--do not emerge in any type of water. Allow the vegetable to completely dry or wipe them dry with a paper towel--place them in a good freezer bag and immediately freeze.

That's all.

The trick is to not allow any moisture content into the vegetable-only what's there naturally on the inside when the vegetable are taken from the field/garden. I also pick them after they've cooled down from the sun--in the early morning or late eve.

They always come out perfect. :) They look like they did when I picked them--holding their shape and color. When I am ready to use them in a dish--I take only as many as I need from the freezer bag--they've never stuck together :) and I cut them in their frozen state without unthawing because it's not necessary, they're already clean and it helps hold their body and structure--otherwise if you let them unthaw all the way--they become a soggy and hard to cut--because of the moisture.

But, cooking the frozen vegetable they're fine. Try it. I do this with alot of veg--including rhubarb, chard and collard greens (which I hate to be soggy from storage). Tomatoes have alot of moisture--I cut those--remove the seeds--then paper towel dry them--and freeze--works. :) :) All of the nutrients/vits are still there.