We’ve been freezing garlic lately but I feel like it loses quite a bit of pungency. We mince using a food processor. I end up using maybe twice as much as I normally would… it’s a great time saver if you’re okay with weaker tasting garlic and compensating accordingly.

I don’t think it’s necessary to freeze it, but idk for sure if you’ll see a meaningful change in flavor or texture after freezing.

Usually you can store garlic long-term in a cool, dark place like with other root vegetables, but you need to dry it out first.

Here’s a link to a page on curing and storing garlic you’ve grown at home.