No, no, no. The last place you want to store garlic is in a refrigerator. It will rot quickly. I just store all mine in our pantry, in plain-ole brown paper sacks. The temperature pretty much stays around 68F. That's not ideal (not a "root cellar") but it seems to work. The main thing is to keep it out of light, dry, and cool. The problem with store-bought garlic is that it may have already been stored for several weeks in transit, then further storage once it reaches the US, and then in bright light in our grocery store. That's not the way to handle garlic, even the crappy stuff.
