Try freezing harvested garlic, whether grated or not

THE WASHINGTON POST – The Washington Post Food staff, a recipe developer and cookbook author Martha Holmberg, and a digital cookbook author and private chef Angela Davis, recently answered questions about garlic, roasting broccoli and all things edible.

Here are edited excerpts from that chat.

Q: I will harvest my garlic in the next couple of weeks. I was thinking of freezing some for longer storage. Could I separate the cloves from the head, put them on a sheet pan in the freezer, then bag them once fully frozen?

A: That sounds like it would work well to me. I have frozen garlic that way. Some people recommend freezing it unpeeled. Also, I often go ahead and grate it, freeze it flat, then I can just break off pieces as I need them.

Frozen whole garlic cloves work well for mincing and grating. The pieces won’t have the snap they did before freezing. Make sure the container is airtight to prevent the garlic scent from escaping. – Ann Maloney

Q: What’s your favourite sauce or seasonings for roasting broccoli with/serving roasted broccoli?

A: I like to toss broccoli with minced garlic, olive oil and a fresh squeeze of lemon. Then, when I take it from the oven, dust it with a little light Parmesan, maybe a dash of crushed red chili flakes. – Ann Maloney

A: I love to serve roasted broccoli, or any roasted veg, with tonnato. Whiz up a can of tuna in the food processor with some mayo, olive oil, lemon juice, and salt and pepper. You could add garlic or other herbs, but the combo of tuna, mayo and olive oil is luscious as a dip for broccoli, especially when the florets are slightly charred around the edges. Yum. – Martha Holmberg

Q: How do you dispose of meat packaging? Are there ways to prevent odour?

A: Provided we have the extra room, I keep meat packaging in a trash bag stored in the freezer until it’s ready to be thrown out with the weekly trash. (Mostly during the warmer spring/summer months.) – Angela Davis

Q: My daughter is trying to keep to a vegan diet and already makes some really delicious dishes. I’d like to give her a vegan cookbook for her birthday. I know you’ve given recommendations before but I couldn’t find them in past chats and there are so many choices! Can you please recommend a good all-round vegan cookbook to start building her library?

A: There are lots of good ones out there, but a few possibilities: Veganomicon or Isa Does It or lots of others by Isa Chandra Moscowitz, Vegan for Everybody by America’s Test Kitchen, Sweet Potato Soul by Jenne Claiborne, Afro-Vegan or Vegetable Kingdom or any other book by Bryant Terry, Vegan Richa’s Everyday Kitchen by Richa Hingle. – Joe Yonan

Freeze your harvested garlic so you can make garlic soup in the winter. PHOTO: THE WASHINGTON POST