I have a lot of garlic that is still fresh. How can I preserve it easily so that it can be used for a variety of uses later?
Peel the garlic bulbs and mince (or food-proccessorize) them. Then portion the minced garlic into usable units and freeze those on a cookie sheet. Once they're frozen, keep the lumps-o-garlic in a convenient vessel in the freezer. You can then pull one lump at a time out of the freezer and use it.
Generally, it's Braided and then hung to dry, but I'm not sure if you mean that it's as fresh as that.
It will keep several months in a cool, dry, dark place if you keep the bulbs whole, though. If you don't have a cellar, a seldom used interior closet would work well.
You could easily put it into the freezer, where it can stay for a long time.
Anyhow, if you are looking for a recipe to use it when it's still fresh, take a look at this. It's an italian recipe.