I am blessed to have a fresh garlic stand a few miles from my house. Unfortunately she is retiring so I have to find a new source. I prefer fresh when I can get it locally. I stock up now and it usually lasts me until Feb or March stored in paper bags in the cellar. I do also have the jarred stuff and garlic powder for making meat rubs. Which I reach for depends on the application and what kind of shape my fresh garlic is in. This time of year I use nothing but fresh unless it is for a rub.