To store garlic:

Like onions, garlic can be eaten fresh or dried. Dried, cured garlic appears in August and can be kept for several months in a dark, dry, well-ventilated place at a cool room temperature. Warm temperatures will encourage the cured garlic to sprout.

To prep garlic:

Remove the papery skin and base. Mince or chop as needed.

To cook garlic:

For garlic aroma, try rubbing a cut clove around the rim of a baking dish. Try roasting garlic: cut tops off garlic to expose cloves, brush with olive oil, and bake for 1 hour at 350 degrees. Squeeze garlic out of its skins and spread on crusty bread.

To freeze garlic:

Leave the skins on and place individual cloves in a Ziploc bag or Mason jar; then freeze.