sweetcorn

We just peel them and freeze the cloves whole. Over the time we've found that (if you're lucky and choose just the right moment) when you squeeze the cloves from the head (not the root) they just pop out of the skin and can then be frozen loose in a box.

I have heard it said that you lose all the "goodness" when the cloves are frozen and that they can be more bitter. However, my sense of taste isn't good enough to notice and I'm using garlic for flavour in cooking, not eating large quantities for the health aspects.

Works for us and fills the gap between late February and June when stored cloves are sprouting.