Garlic will keep well at room temperature, dark, and well ventilated for a couple of months or longer, but eventually will dry out and become unusable. Because our basement is heated, I need to move them to a cooler place mid-winter. A cool root cellar would be great, but mine go into the refrigerator, in a small compartment in the door, labeled "butter". I keep the door open for ventilation and it keeps well for a long time. Stored in a closed container, it would mold, so I'm not sure about putting it into vacuum sealed bags, as some have asked. I think refrigeration lessens the flavor a little, or maybe it just gets milder with age.
Garlic can be dried for long term storage. Some will say not to freeze garlic, but for those seasonings I know I will want during the year, like Puerto Rican sofrito or a Cajun trinity, I make them ahead and freeze it in amounts suitable for the recipe. It's always good.
I use about 75 heads of garlic in a year's time, so it's nice to know it's always on hand. Garlic is easy to plant and nothing beats the flavor of fresh garlic. Give it a try.