They are pretty easy to regrow, just take a clove and plant it in a pot of compost for a bulb for next year. Plant on the shortest day harvest on the longest day is the rule, same as for shallots. I take it you know that garlic sprouts when cold so never leave it in the fridge unless you want it to sprout so that you can get it to regrow. (simulating the shortest day).
Garlic butter is simple enough to make
crush one clove of garlic beat into 100 grams (4oz) butter with a tablespoon of fresh parsley (two teaspoons of dried) a shake of black pepper and a bit of salt (to taste)
Oh and you could add some to a little oil. It is great for cooking but beware that it must be used quite quickly. Although I have not suffered from poisoning from doing it . People tell me there is a risk. Be warned. The Spanish Offer it mixed with virgin olive oil to put on to freshly baked bread. It beats baked garlic bread (with a sprinkle of fresh black pepper and a midgin of salt) to my mind.
Yes garlic does freeze well. but you need to use tiny containers like ice cube trays. Only thing is. If you then want to use that container for ice. It may not be great for the Gin and Tonic later on.
I have an Ice cube tray I keep for garlic...chilli......ginger.... As soon as my batch is frozen I put the ice cubes in a named and dated plastic bag. Then I can take them out and add them to my recipe as I want. I dont have a problem with flavour mixes doing that.
Fresh herbs can be chopped and kept the same way.
Yes you can freeze garlic butter, garlic oil etc. Fine to add to a recipe later.
Garlic mayonaise?
Garlic Mushrooms even
How about
http://allrecipes.com//Recipe/cream-of-garlic-soup/Detail.aspxgarlic can also be gently roasted in the oven and then the paste which is very mild tasting, once cooked, can be spread on to absolutely anything.
Warning the above may limit your snogability.