On 8/1/2013 7:18 AM, S Viemeister wrote:
> On 8/1/2013 5:50 AM, Ophelia wrote:

>> Yes I freeze it minced. No deterioration at all. I spoon. it into a
>> large plastic baggie and seal it. I press it out flat (thinly) and
>> freeze it like that. It is then easy to break a few pieces off when
>> needed
>>
> I do that with minced ginger - I use a small scoop/disher, freeze on a
> sheet of parchment, then store the frozen balls in a freezer bag.

Off on a tangent, I recently read in a couple of places that you
should let garlic sit for a while after chopping and before cooking.
This increases its health benefits. This explains the process:

http://www.whfoods.com/genpage.php?t...oodtip&dbid=22

nancy