Inchelium Red Garlic

Allium sativum 'Inchelium Red'

8 oz. (Half pound)

Origins and History
Inchelium Red is a celebrated Artichoke-type softneck garlic originating from the Colville Confederated Tribes in Inchelium, Washington, located near the upper Columbia River. It’s one of the oldest known heirloom garlic varieties from North America, rediscovered in the 1980s and later recognized by the Garlic Seed Foundation for its outstanding flavor. Its regional adaptation to the Pacific Northwest’s climate contributes to its resilience and reliable yields.

Appearance and Characteristics
This variety produces large, flattened bulbs averaging 3 inches across, often containing 8–20 cloves arranged in multiple layers. The outer skins are white to tan with subtle purple streaking, while the cloves are plump with reddish-brown skins. Inchelium Red is renowned for its mild yet complex flavor profile—rich, buttery, and slightly spicy when raw, mellowing to a nutty sweetness when roasted. Its softneck structure also makes it a good choice for braiding.

Culinary Uses
Inchelium Red is a versatile kitchen staple. The cloves peel easily and are ideal for raw use in dressings, pestos, or salsas where a less pungent garlic is desired. When roasted or sautéed, it develops a creamy, sweet flavor that complements soups, sauces, and vegetable dishes. It’s particularly prized by chefs for its balanced taste and aromatic depth that enhances rather than overwhelms other ingredients.

Growing Tips
As a softneck garlic, Inchelium Red grows well across many regions of the United States, thriving in USDA Zones 4–9. It prefers full sun and well-drained, fertile soil with ample organic matter. Plant individual cloves 2 inches deep and 6 inches apart in fall (about 4–6 weeks before the ground freezes). Mulch well to protect during winter. Water regularly during bulb development in spring but reduce watering as harvest nears.

Harvesting and Storage
Harvest when the lower leaves begin to brown—typically in mid to late summer. Cure bulbs for two to three weeks in a dry, well-ventilated space. Once cured, Inchelium Red stores exceptionally well for a softneck variety, often lasting 6–9 months under cool, dry conditions. Its excellent storage life and braiding quality make it a favorite among home gardeners and small-scale market growers alike.