Yes. In fact, frozen garlic will keep for up to a month with no loss in flavor. Here’s how to freeze it:
Peel the cloves, mince or press them through a garlic press, and place the mince in a bowl. Add enough neutral-flavored oil (not extra-virgin olive oil, in case the dish you need it for calls for something else) to coat (about ½ teaspoon per clove), then spoon heaping teaspoons of the mixture onto a baking sheet. Place the baking sheet in the freezer until the garlic is firm, then transfer the frozen portions to a freezer-safe bag or container.
Note: Do not let the oil and garlic mixture spend much time at room temperature either before or after freezing. Botulinum bacteria won't be able to grow in the freezer, but the freezer won't be able to kill already-existing
spores, either: They'll start growing again as soon as they warm up.
When we read about a study in the online magazine Science World Report that found that garlic breath can be eliminated by eating foods that brown, like apples and potatoes, we wondered if we could apply the concept to remove the odor from our boards.
When we tested three cutting boards rubbed with garlic paste—two treated with grated apple or potato and one with a baking soda paste—the boards treated with apple and potato had no trace of garlicky smell, winning the contest hands down. To learn more, read about our experiment.