Does garlic have the same properties if it has been minced and frozen?

We recommend using raw, chopped, or pressed garlic in many of our dishes to take advantage of the benefits derived from fresh garlic. However, if you cannot tolerate raw garlic, you can add chopped garlic to foods while they are cooking. It is best to add it towards the end of the cooking process to retain the maximum amount of flavor and nutrition.

As background, allicin—one of garlic's most highly valued sulfur compounds that contributes to its health benefits—stays intact for only 2-16 hours at room temperature when it is present in purified (extracted) form. For this reason, powdered garlic or dried garlic granules are not typically a reliable source of this important nutrient. But when it's still inside of crushed garlic, allicin will stay viable for 2-1/2 days. For this reason, we also do not recommend crushed or minced garlic in a jar because the allicin content will have likely dissipated during storage and/or shortly after opening the jar. We have not seen any research on the effects of freezing on preserving the important garlic components in minced garlic, so we can't provide any specific details at this time.

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