The garlic flavor seems to hold for at least 6 months. I put it in the zip bag and mash it out to a rectangle at least 1/8 to 1/4 inch thick - any thicker and it's hard to break by hand. I have never, not once, had a problem.
I do this with my fresh (hot) peppers in the summer, too. Those, I sautee in olive oil until almost soft and put them into a bag and flatten. They last, too.
Parsley and cilantro, I just chop fine and freeze. I use that up more quickly.
I think the quantity of pre peeled garlic cloves I pick up at the produce market now is about 1/2 the size of a cherry tomato basket. When I used to do this from whole bulbs, I'd break up and peel 3-4 bulbs and do the same thing.
In ALL these instances, I am saving a lot from the season's harvest, and it lasts me into the off season, but I usually end up using some store bought before the next crop is in.
