Garlic is a long keeper. We dug our heads in June and have been using it fresh since then. But it is showing signs of sprouting in our warm kitchen so we recently started preserving the remainder. We cut the ends off, peeled them, sliced them then put them in the dehydrator. We'll grind these dried pieces as needed in our coffee grinder for garlic powder. We've also had great luck freezing whole cloves of garlic. Simply thaw the amount needed, then chop or press through a garlic press. We probably use more garlic in our cooking once the garlic is processed in one of these ways.