All the garlic from last years harvest has lasted pretty good but some of it has started to sprout out little green shoots. To try and make the rest of it last until May/June when the next harvest will be ready I decided to preserve them. I came across a recipe in Pat Whelan's book that makes a confit of garlic, its basically just cooking the garlic in oil and storing them in the same cooked oil.I used organic Irish rape seed oil, the garlic is peeled and put in a saucepan and covered with rape seed oil. It's brought to a slight simmer and kept there until the garlic is just getting soft. Then left to cool and stored in a kilner jar in the fridge until needed. There is no reason it shouldn't last for months.