Peel the garlic, separating the cloves from the bulb.

Place the garlic head on a cutting board, and cut off the stems.

Place the cloves on a baking sheet, leaving space in between each piece. Freeze for three to four hours or up to overnight.

Transfer the cloves to a freezer-safe bag, press out any air, and freeze for three to four months.

Separate the garlic cloves from the bulb, peel the skin, and cut off the stems.

Add the prepared cloves to a food processor or blender, and pulse. You can pulse it to the texture that you like, and even pulse it fully to turn it into garlic paste.

Transfer the minced garlic to a freezer bag. Press it into a flat sheet, and seal the bag. Then, freeze for three to four months.