Inchelium Red

Inchelium Red is a nationally acclaimed softneck garlic variety that combines mild, rich flavor with impressive adaptability and shelf life. Discovered on the Colville Indian Reservation in Washington State, this heirloom cultivar has earned top honors in taste tests — including Rodale Kitchen’s 1990 garlic competition — for its balanced garlicky profile that intensifies with age.

As an Artichoke subtype, Inchelium Red produces large, layered bulbs typically 2.5 to 3 inches in diameter, containing 12 to 20 cloves. Unlike many softnecks, its inner cloves are still generously sized, and the outer wrappers display a creamy ivory tone with subtle reddish-purple streaks. The cloves themselves are wrapped in maroon-tinted skins that peel easily, making it a favorite for both kitchen prep and seed stock.

Flavor-wise, Inchelium Red is mild at harvest, with a clean, slightly sweet taste that becomes more robust over time. It excels in roasted applications, spreads, dressings, and sautés — offering a mellow garlic experience that doesn’t overpower. Its versatility makes it ideal for both raw and cooked dishes, and it’s often used in infused oils and garlic braids.

In the garden, this variety thrives in USDA Zones 3–9, tolerating a wide range of climates. It prefers organically rich, well-drained soil and full sun exposure. Fall planting is recommended for optimal bulb size, with cloves spaced 4–6 inches apart and planted 1–2 inches deep. Inchelium Red does not produce scapes, allowing all its energy to focus on bulb development. With proper curing, it stores for 6 to 9 months, making it a reliable pantry staple.

Whether you're selling to chefs, stocking CSA boxes, or guiding first-time growers, Inchelium Red offers a winning combination of flavor, form, and resilience — a true cornerstone of any garlic catalog.