Allium sativum 'Inchelium Red'
vegetableInchelium Red is a softneck garlic discovered on the Colville Indian Reservation in Washington State and the winner of taste tests at both Cooks Illustrated and Rodale Institute. Large bulbs hold 8 to 20 cloves arranged in layers, with pinkish skins and white flesh; flavor is robust but mild rather than hot, making it the favorite for raw garlic preparations and garlic butters.
Sun
full sun
Water
Every 5 days
Harvest
~240 days
Difficulty
easy
Lifecycle
annual
One season, then done
Spacing
6 in in row, 12 in between rows
Planting Depth
2 in deep, point up
Soil pH
6.0-7.0
Soil Type
Loose, rich
Hardiness Zones
Zones 4 – 9
Grown as an annual. This range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
Side-dress in early spring when shoots emerge through mulch
Fertilizer
Balanced 10-10-10 or fish emulsion at 1 cup per 10 ft of row
Plant cloves in mid-autumn 3 to 6 weeks before the ground freezes. As a softneck, Inchelium Red does not produce a scape, so all the energy goes directly into bulb formation; in milder winters it can also be spring-planted. Set 2 in deep, point up, 6 in apart in rows 12 in apart. Mulch heavily. Adapted to zones 3 to 10, exceptional in the Pacific Northwest.
Direct sow
Oct 15
Projected first harvest
Jun 12
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide
Rotate alliums for 3 years; row cover at planting
Plant certified disease-free cloves; never replant in white-rot beds
Row cover from planting through mid-spring
Encourage pirate bugs and lacewings
Inchelium Red is ready in late June or July when the lower 4 to 6 leaves turn brown. Lift gently with a digging fork. Cure for 3 to 4 weeks in a shaded airy spot, then braid (softnecks braid beautifully) or store in mesh bags at 50 to 60F. Excellent keeper at 6 to 9 months, and sometimes longer.
About 149 calories per 100 g raw with 2.1 g fiber, 31 mg vitamin C, 401 mg potassium, manganese, selenium, and allicin. Inchelium Reds lower sulfur intensity makes it the best choice when garlic is used raw (in pesto, aioli, salad dressings) without overpowering the dish.
For educational and informational purposes only. HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.