From experience, garlic, even when stored in cool dark place, will start to grow green shoot inside from February onward, spoiling the flavour. I always transform a lot of heads into black garlic or honey fermented garlic, and also cook garlic in olive oil so that they are ready to use anytime, and easy to keep in freezer.
I used to do that in the oven, but this year tried using slow cooker, which uses a lot less energy and at 100˚C, means the oil is still in good condition to reuse.
Peel and place garlic in slow cooker, cover with olive oil, turn to high heat, garlic softened in 2 hours. Place garlic on baking paper to freeze hard then keep in a bag in the freezer so that it is easy to take out individual pieces.
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