VegetableGarlic
Inchelium Red Garlic
Softneck Garlic
Inchelium Red is a softneck garlic with deep roots in Native American agriculture, originating from the Colville Indian Reservation in Inchelium, Washington. This heirloom variety earned recognition as the 'Very Best of the Softnecks' after winning a national taste test among 20 garlic strains, and it's distinguished by its large bulbs with smooth white flesh encased in deep red striped wrappers. Hardy in zones 4-9 and reaching 14-16 inches tall, it matures in approximately 365 days (though some sources report 280 days) and produces notably large cloves with a mild, well-balanced flavor that carries a subtle hint of heat. Its exceptional storage life and generous yields make it a reliable choice for serious garlic growers.
Photo © True Leaf Market(https://www.trueleafmarket.com/products/garlic-bulbs-softneck-tinchelium-red)
Growing Conditions
USDA Zone
4-9
Sunlight
Full Sun
Water
Moderate
Soil
Well-drained, Fertile Loam, High Organic Matter
Preferred Temp55-75°F
Growth Stats
16 in
Height
PeriodAnnual
TypeBulb
Spacing
4-6 inches apart
Plant Profile
Sunlight
Full Sun
Water
Moderate
Zones
4-9
Size
16in H x ?in W
Growth
Annual
Care
Moderate
Hover over chart points for details
Highlights
The deep red striped exterior is instantly recognizable and beautiful, but the real draw lies beneath: each bulb consistently produces at least ten large, smooth white cloves that peel effortlessly. This variety's claim to fame comes from winning a competitive national taste test, proving its balanced flavor profile outshines more intensely pungent competitors. In the best growing conditions, a single head can develop up to 20 mid-flavored cloves tightly packed together, and the bulbs store exceptionally well, rewarding patient gardeners with a winter-long supply.
Common Uses
This garlic excels in the kitchen where its mild, lasting flavor with a hint of heat complements a wide range of culinary applications. It performs beautifully in raw preparations where its gentler character shines, in roasted or braised dishes where the subtlety deepens, and in any recipe where overpowering pungency would overwhelm other ingredients. The large, easily peeled cloves make it practical for everyday cooking, while its legendary storage life allows gardeners to use their harvest throughout winter and into spring.
Growing Timeline
First Bloom
Not Applicable (Garlic Does Not Flower When Grown Traditionally)
First Harvest
Mid-summer
Last Harvest
Late Summer
Care Instructions
Direct Sow
Separate individual cloves from a bulb and plant them directly in the garden in fall (by late October in Northern regions, or as late as March in Southern regions), 6 inches apart and 24 inches between rows. Plant 6-8 weeks before the ground freezes in colder climates.
Harvesting
Inchelium Red reaches harvest readiness approximately 365 days after planting (though some sources indicate 280 days, so monitor your plants rather than relying solely on the calendar). Harvest when the top 4-5 leaves still show slight green color while the lower leaves have dried completely, and the tops begin to fall over. Dig before the leaves are entirely dry to preserve the papery wrapper layers that protect the cloves during storage. Begin checking for mature bulbs around late June for fall-planted garlic.
Growing Calendar
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Companion Planting
Pests & Diseases
Ecology & Traits
Edible
Soil pH Range
6 – 7
Scientific Classification
Allium sativum L.
Family
Liliaceae
Genus
Allium
Duration
Perennial
Growth Habit
Forb/herb
Native Status
L48 (I)CAN (I)
History & Origin
“Inchelium Red emerged from the Colville Indian Reservation in Inchelium, Washington, where it has been cultivated as one of the oldest garlic varieties known. The exact origins remain somewhat mysterious, but oral tradition and seed catalogs confirm its significance as a heritage variety preserved and developed by Native American growers in the Pacific Northwest. This softneck garlic represents centuries of careful selection for flavor, storage capacity, and adaptation to regional growing conditions, making it a living link to indigenous agricultural knowledge.”