SAVE THE BEST AND EAT THE REST
The above motto should apply to any food you harvest at home where you can save the biggest and best of your harvest for next years crop. In this case it's Garlic. I've tried to grow many varieties and found that most of them need a long period of cold weather to crop well.
For the last three years I've had success with GLEN LARGE, which doesn't need lot of cold weather. As you can see from the pics, I've rolled most of the ones I'm keeping to eat and have discarded the skins, these are the ones that are a bit smaller. The ones that I will plant are on the left with skins intact (I don't know whether this is important or not), I will plant these out soon. These are the biggest of last years crop and are just now starting signs of shooting.
In fact my first plantings are also there in polystyrene boxes. They were not showing any signs of shooting but a couple of weeks later they are sending healthy looking green shoots skyward. I will bottle the skinned ones in olive oil and stick in the fridge.
Oh you evil man. I've tried for 4 years and never do very well.