Step 1

Whole Bulb: Store the whole bulb in a cool, dark, well-ventilated cupboard. Garlic will last the longest stored in a temperature between 60 - 65 degrees F. Because of this, I keep it in a cupboard away from the stove and near the floor. The garlic should last a few months.

Step 2

Individual, Unpeeled Cloves: Store these right alongside the whole bulbs of garlic in your cupboard. Use within 10 days.

Step 3

Break apart the clove and peel away the thin, papery skin. Place the peeled cloves in an airtight container or plastic storage bag, seal tight and store in the fridge. Use within 5-7 days.

Step 4

To make garlic paste: Peel the entire head of garlic and slice off the stem ends. Place in a blender or food processor with 1 Tablespoon olive oil and blend until smooth, scraping down the sides as needed. Place in an airtight container and store in the fridge to use within 1 week.

Step 5

Whole Heads and Individual, Unpeeled Cloves: Place the garlic in a freezer safe plastic storage bag, push out all the air, seal tight, label, date and freeze. The garlic should last indefinitely.

Step 6

Peeled Cloves: Spread the individual cloves out on a small baking sheet, cover with plastic wrap and freeze for 1 hour. Wrap the frozen cloves in foil, then place in a freezer safe plastic storage bag, seal tight, label, date and freeze.

Step 7

Garlic Paste: Place in a small silicone ice cube tray and freeze until firm, about 1 hour. Transfer the cubes to a plastic freezer storage bag, label, date, seal tight and freeze for up to 6 months.