Squeeze the garlic. If the garlic is mushy or dried out throw them away. Keep plump garlic cloves.
Look for black spots or mold on the garlic. If you see evidence of rot, throw these cloves or bulbs away.
Place garlic bulbs in a wire or wicker basket in a cool, dark place. Do not refrigerate whole garlic. Garlic kept at low temperatures between 32 F and 55 F will keep from 5 to 10 months.
Dampen a paper towel. Wrap fresh chives in the paper towel. Place the chives in a plastic storage bag. Store the wrapped chives in the refrigerator for up to 2 weeks.
Wash the chives under cool water. Chop the chives into small pieces. Spread the chives out on a baking sheet to allow them to dry for at least two hours.
Place the dried, chopped chives in a freezer bag and freeze them for up to 6 months. Use them as needed for up to 6 months.