I was recently told that sticking garlic into a large sack of salt will keep it fresh an extra long time.
I haven't done this so I do not know if it works or not.
If you have a bucket of salt on hand you could give it a try and report back!
with the weather changing and spring humidity and the wood stove is no longer needed and the moisture is no longer taken out by stove burning the garlic either grows or shrivels. I have some salt and will give that a try
Last time I harvested took all the little heads and ones that didn't skin over very well, peeled each clove and put them in a jar in the freezer. Works great. Take them out and thaw a bit and they mash perfectly for cooking.
I want to say I researched this last year and found there isn't a good way to store garlic in oil without some fancy processing that they can do down at the chemical factoryprocessing facility for you. So I minced mine and put it in pint mason jars and covered them with oil (avocado I believe) and put them in the freezer. Whenever I needed any I'd just chop out a bit and throw it in the pan.