It is edible and not poisonous.

Although the storage temperature of garlic is not below zero, if you put the garlic in the freezer for a short time, the taste and taste of the garlic will not change. If the time is too long, some changes may occur, which will affect the quality of the garlic itself. If it's not good, it's probably inedible.

You cannot eat frozen garlic. Garlic should still retain its intact shape after freezing. If it freezes or becomes rotten, it is likely that the quality of the garlic itself is not good and it is prone to deterioration. Therefore, this kind of garlic is not recommended for consumption.

Extended information:

Garlic is rich in nutrients and has good therapeutic and medicinal value. Garlic bulbs are rich in protein, oligosaccharides and polysaccharides, as well as fats, minerals, etc.

100g of fresh garlic contains 4.4g of protein, 0.2g of fat, 23g of carbohydrates, 0.7g of crude fiber, and 1.3g of ash. Garlic is also rich in sulfur-containing compounds, among which allicin has medical and health care functions such as bactericidal, bacteriostatic, anti-cancer, and anti-aging.

Because allicin has strong bactericidal power and broad antibacterial spectrum, allicin is also called a "plant-based natural broad-spectrum antibiotic." In recent years, domestic and foreign scholars have conducted research on allicin in various fields such as medicine and animal husbandry.

Baidu Encyclopedia - Garlic

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