Garlic is a finicky thing. Some may say that even a little is too much, while others say that there can be no such thing as too much of good thing. Whether you like, love or hate garlic, its pungency isn’t the only aspect that requires a little attention: Where the heck are you supposed to store the stuff?

In the cupboard? In the fridge? On the counter? In a hanging basket with other fruits and vegetables, shedding garlic paper and imparting its essence to everything it touches?

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