Freeze Dried garlic - Peeled and minced. Ready to go straight into a dish or rehydrate with a little water in a bowl.

Super concentrated, so a little goes a long way!

5 yr shelf life!

Freeze dried garlic retains around 90% plus of all the flavor, aroma, nutritional benefits, oils, enzymes, etc. Dehydrated, on the other hand, only retains 60-70% of it's potency and doesn't last as long.

Fresh is best, but freeze dried is a very close second!

• Hardneck Garlic
• Type: Porcelain
• All of our garlic tested negative for Garlic Bloat Nematode

We grow three types of Porcelain Hardneck garlic and the freeze dried garlic is a blend of all three. Below are the chef notes from using the fresh bulbs. The attributes are almost exactly the same with the freeze dried garlic.

Porcelain White, German Hardy and Montana Giant

Chef Notes: Aaron Slavicek, Executive Chef at Martina in Minneapolis

"I have had the pleasure of using “Fix My Soil” garlic over the last couple of years. As a chef, top quality garlic such as this is extremely valuable. Aside from the amazing health benefits (high allicin production) the flavor is unbeatable.

All three varieties are great options as far all-purpose garlic. Whether you’re sautéing, frying, roasting or eating it raw, the high sugar content of the garlic shines.

Slow roasting the garlic, fully developing and caramelizing the natural sugars can be a simple, satisfying spread all on its own.

When I am feeling under the weather, I will fine chop a whole clove, let it sit on my cutting board for 15 minutes then mix it into a half cup of Greek yogurt and I will typically start feeling better within half a day or so. It truly turbo charges the immune system.

I would say all 3 types are great for any cooking application you would normally use garlic. With the high sugar content, You will need to cook at a slightly lower temperature when sautéing, to avoid burning.

The main difference I notice between the varieties is their “heat” level. I would say Porcelain White is the “hottest”, German Hardy the least “hot”, and Montana Giant sits right in the middle.

If I had my way this would be the only garlic I would ever use.

Thanks Luke!"