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Open-pollinated varieties, perfect for seed saving.
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Allium sativum var. sativum
Inchelium Red garlic is a softneck Artichoke-type variety with a fascinating history. Discovered on the Colville Indian Reservation in Washington State, it is believed to have been grown for generations by Native American gardeners before being “rediscovered” in the 1980s. Soon after, it won first place in a national garlic-tasting competition conducted by Rodale Kitchens, earning it a reputation for both flavor and beauty.
Bulbs are large and attractively streaked with red and purple, typically producing 8–12 cloves in multiple layers. The flavor is rich and garlicky without being overpowering, making it an excellent all-purpose kitchen garlic—perfect for roasting, sautéing, or using... More
Allium sativum var. sativum
Inchelium Red garlic is a softneck Artichoke-type variety with a fascinating history. Discovered on the Colville Indian Reservation in Washington State, it is believed to have been grown for generations by Native American gardeners before being “rediscovered” in the 1980s. Soon after, it won first place in a national garlic-tasting competition conducted by Rodale Kitchens, earning it a reputation for both flavor and beauty.
Bulbs are large and attractively streaked with red and purple, typically producing 8–12 cloves in multiple layers. The flavor is rich and garlicky without being overpowering, making it an excellent all-purpose kitchen garlic—perfect for roasting, sautéing, or using raw in dressings. As a softneck, Inchelium Red stores exceptionally well, often lasting 9 months or more under proper conditions.
Plant in fall, 4–6 weeks before the ground freezes, spacing cloves 6 inches apart in fertile, well-drained soil. Mulch over winter to protect from temperature swings. Harvest in mid-summer once the lower leaves begin to brown, and cure in a dry, airy location for 2–3 weeks before storing. Ships in Fall.
Allium sativum var. sativum
Inchelium Red garlic is a softneck Artichoke-type variety with a fascinating history. Discovered on the Colville Indian Reservation in Washington State, it is believed to have been grown for generations by Native American gardeners before being “rediscovered” in the 1980s. Soon after, it won first place in a national garlic-tasting competition conducted by Rodale Kitchens, earning it a reputation for both flavor and beauty.
Bulbs are large... read more
Allium sativum var. sativum
Inchelium Red garlic is a softneck Artichoke-type variety with a fascinating history. Discovered on the Colville Indian Reservation in Washington State, it is believed to have been grown for generations by Native American gardeners before being “rediscovered” in the 1980s. Soon after, it won first place in a national garlic-tasting competition conducted by Rodale Kitchens, earning it a reputation for both flavor and beauty.
Bulbs are large and attractively streaked with red and purple, typically producing 8–12 cloves in multiple layers. The flavor is rich and garlicky without being overpowering, making it an excellent all-purpose kitchen garlic—perfect for roasting, sautéing, or using raw in dressings. As a softneck, Inchelium Red stores exceptionally well, often lasting 9 months or more under proper conditions.
Plant in fall, 4–6 weeks before the ground freezes, spacing cloves 6 inches apart in fertile, well-drained soil. Mulch over winter to protect from temperature swings. Harvest in mid-summer once the lower leaves begin to brown, and cure in a dry, airy location for 2–3 weeks before storing. Ships in Fall.
