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.
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