We store our garlic in the bottom shelf of our fridge and that seems to be the best way to squeeze the longest shelf life from it.

But we're wondering about freezing some, or perhaps drying some. Have any of you done that?

We haven't tried either of those.

We are having trouble curing ours this year with all the humidity and rain. I think we're going to have to move it insde to the basement garage. Already some is rotting.

I'm thinking my best bet is to peel and chop the garlic, then mix it with olive oil and freeze it like that. I'm going to give that a try and see what it does. We love garlic.

Sounds like that should work, like the minced garlic you buy in the stores but frozen. Do you have that much garlic to store?

We grew 8 varieties this year and have maybe 3 pounds of each kind.