Our favourite cure for good breath and vampire attacks.
You can store garlic in the crisper of your fridge, but make sure you take it out only before you're going to use it; once you bring it from the cold to room temp it will start to sprout.
If you're absolutely mad about garlic, you can buy a special clay pot for storing garlic in your pantry or cupboard. This gives it some humidity while still allowing good air flow. We go through garlic fast enough and just store it on our counter with no issues. Stores 1-2 months.
Store scapes in the crisper, in a loose plastic bag (they need some air flow). Keeps for up to 2 weeks.
When minced or crushed, garlic releases allicin, an antibacterial compound which gives it its characteristic odour and makes it infamous for being a preventative medicine. We add it to almost every meal for its spicy and nuanced flavour, and we've been known to eat a clove or two raw when we're feeling bold (or ill).