The best way to store fresh garlic is in a cool, dry, dark place, and it will keep for a long time. Garlic stored in the refrigerator tends to sprout and may become bitter. There are special, decorative containers for storing garlic, but it can also be kept in a brown paper bag. If you don’t use that much garlic, there are various ways of freezing the garlic, including: 1) Puree in a blender or food processor, wrap the chopped garlic in small packets of plastic and freeze or 2) Freeze the whole head and tear off cloves as needed. 3) Some people store the garlic cloves in oil in the refrigerator or freezer to protect the flavor – the garlic stored in oil should never be stored at room temperature as this is a risk for botulism.