I think preserving them in oil, whole cloves, peeled, and kept in the refrigerator is an ok way to go. What I do with my store bought (but from a specialty produce store) garlic is chop it up in the Cuisinart, put it into a ziplock bag, flatten that out, freeze it, and then I can break off a corner as large or small as I need for my cooking.
I know the Italians like to braid the greens together and dry it, but I never trust my climate to dry it without it molding (or sprouting). I MAY try this with some of my first homegrown as I do have a gas stove old enough to have a pilot light.
But I've been using that frozen method for decades and it works well for me.
