To best store whole garlic, keep it in a cool, dark, and well-ventilated place between \(60-65\degree F\) (\(15-18\degree C\)) in a mesh or paper bag. For peeled cloves or garlic in oil, store them in the refrigerator and use within four days due to the risk of botulism; for long-term storage of garlic in oil, freeze the mixture. Avoid refrigerating whole bulbs, as it can promote moisture and mold.