55-60 degrees Fahrenheit and 65% humidity are ideal storage conditions for garlic. Even then your garlic will start to sprout and dry out by late winter or early spring. So if you have a lot of garlic heads you should freeze unpeeled cloves or heads in the freezer. Garlic freezes perfectly. You can also preserve garlic by slicing it thin and putting it in a dehydrator at 125 F until it's fully dried and crispy. Then put the dried garlic it in a coffee or spice grinder and grind it into a powder. Your very own homemade garlic powder is NOTHING like store bought. It actually smells and tastes like fresh garlic.