It does not freeze well. It's stored like onions, shallots.
The problem with purchasing any store bought is the unknown of when it was harvested.
Or how it has been stored.
I would take a clove off, lay it on your counter with a knife over it, pound it, and see how easily
the skin releases and check the clove. (garlic firms and shrinks in its skin as it ages-moisture loss). If it is difficult to peel, it is very fresh. But nothing wrong with a little age.
It only freezes if it has been roasted soft, maybe a bit of olive oil. I go through garlic quickly and just store it in my pantry in a basket next to the onions.
Another method is to peel and cover with olive oil and store in the fridge. It perfumes the oil and can be used as you would any garlic. I seem to always have a small lidded container with rosemary and sea salt we use for fresh bread or a drizzle on soup. Fridge life? i give it a month-ish. Best that way, a bit fresh.
If it has green sprouts it is still good, but use that one up soon.
We love it roasted. Whenever the oven is on for anything roasting, I've got a few full heads in and use it like butter and in soups. Can be roasted uncovered or in a foil packet. I like to roast them with some beets as the cooking time is similar. (all out of my garden beets now)

Garlic harvested fresh from the garden is often stored in netting in a cool dark place to cure. It likes air circulation.
preferably hanging. Easily last a year.

I grow my own and store the heads in paper lunch bags with holes punched in them (about 6 heads to a bag so they get good air circulation). Store at room temperature - do not refrigerate. I have mine on a pantry shelf so they are not in direct sun and not in a really warm place like next to the stove.

If I'm going to freeze some, I usually roast it first, peel, then freeze. Handy to be able to pull out a bit of roasted garlic for a recipe.

I'm assuming this is California White softneck garlic if you bought in the grocery store, so it should store for quite a while if it's at room temperature and in a darkish place (like the paper bag).

Do NOT put fresh garlic in oil for storage! Or at least follow the rules.

Here is a link that might be useful: dangers with infused oils

I grow about 100 heads of hard neck garlic a year.
15% are used to seed the next years crop,
A hand full are saved for fresh.
The remainder is frozen.
Peel all remaining garlic.
Chop to the consistancy you want in the food processor.
Place in a zip top bag, press to 1/8" thick, remove all air and seal.
Place that in a second bag and lay in freezer.
Without double bagging the freezer will smell like garlic.
When you want some garlic, snap off what ever size of peice you want. Return the renainder to the freezer.
I have kept it as long as a year this way.

I have also used the same method for fresh ginger purchased at the store. However ginger only stays good for 6 months.

A bit alarmist, but do follow what is recommended. A container of infused garlic and herbs with salt and olive oil is fine in the fridge. Best used, like i said, within a short time, up until a month...but never lasts a week in my home as it is best that week.

Many produce should not be frozen unless cooked or par-boiled first.

A bit alarmist, but do follow what is recommended. A container of infused garlic and herbs with salt and olive oil is fine in the fridge. Best used, like i said, within a short time, up until a month...but never lasts a week in my home as it is best that week.

Many produce should not be frozen unless cooked or par-boiled first.