I love garlic!!! and I could easily add it to every single one of my dishes. I have been successfully growing my own garlic for 2 years now. It is pretty easy. So what to do with all the garlic you have and how to keep it going for the whole year? You preserve it!!
You can keep fresh garlic for a long time if you just keep it in a cool, dry place, but it will eventually dry and go off. I have found out 2 ways of preserving the garlic that also gives me different flavor profiles (pungent and mild) that I can use in my meals. A delicious bypass product of the preserve methods is nothing more than great home made infused garlic olive oil - That is what I call a win-win.
Method 1: Pungent
Although not as pungent as fresh garlic, you can simply keep garlic longer by peeling it, and placing it in an sterilize jar completely covered with Olive Oil (I use Extra Virgin). Close the jar tightly and store in the refrigerator - it last for months and the oil gets infused with a nice mild garlic flavor.
Method 2: Mild