Once referred to by a fairly wealthy woman from a small beach town in Delaware as "the best plant ever" is considered by most who grow it to be just that: the best plant ever. 
To grow garlic, simply beg, steal, borrow or purchase one bulb of garlic, break it into an average of 10-12 cloves, place them root side down in dirt located within an area deemed, by the US Department of Agriculture, to be of zones 4,5,6,7,8 or 9, and in an average of 9 months, you'll have an average of 10-12 more bulbs of garlic.
If you are a human being of the homesteading, gardening breed, you have considered growing garlic, are not yet growing garlic, and enjoy EATING garlic, stop being a pussyfeather and begin growing garlic immediately. 
Planting in the fall results in the best.. results. 
The following will be words attributed to two ape descendants of recognizable merit according to a global information database commonly known amongst homosapiens as Google. 
American artist, occasional author and former restauranteer of Massachusetts, Alice May Brock is accused of saying "Lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.”
While also American celebrity chef, not so occasional author, and travel documentarion Anthony Bourdain, is accused of saying this: 
"Please, treat
your garlic with respect...Avoid
at all costs that vile spew you
see rotting in oil in screwtop
jars. Too lazy to peel fresh? You
don't deserve to eat
garlic."
Despite that, here are some ways to preserve your garlic, for the occasions at which you don't deserve to eat it:
1) fermenting in honey: putting lots of garlic in a jar of honey and waiting.
2) lacto fermenting: putting lots of garlic in a mixture of water and salt and waiting. 3) dehydrating and pulverizing into a common spice referred to as garlic powder.
Or, simply replanting the cloves and making use of them next year when you have more time to eat it in a more deserving fashion according to certain American documentarions.
The people's of East Asia either discovered or invented a way of aging garlic in which the cloves turn black in color. So black, in fact, that they will never come back. This way of aging garlic, is achieved by maintaining a humidity between 80-90% and a temperature between 140-190 degrees Fahrenheit for between 15-90 days. I hope that's helpful. 
In most first world, less East Asian countries, it goes something like this: enclose each bulb of garlic independently in plastic wrap, then aluminum foil and place them in a rice cooker on the warm setting for several months. They're done when they're black. In this case you'll be able to, deservingly, peel fresh black garlic cloves anytime you desire. 
Otherwise, and to the disdain of the late Anthony Bourdain, you may beg, steal, borrow or purchase black garlic in screw top jars, or in a dehydrated, pulverized form commonly referred to as BLACK garlic powder. 
Somebody on planet earth once said “With twice the antioxidant levels of white garlic, it is toxic to 14 types of cancers, & has powerful healing benefits.”. 
Is this true? We don't know. This is just a guide. Google doesn't even know who said it. What we can tell you is that it is, in fact, delicious and your next BBQ rub thank you for inviting it to the party. 
To recap, for the frog brained readers, frog have little brains, for the frog brained readers, if you grow stuff, garlic should be one of your stuff.