Inchelium Red Garlic


Softneck – Artichoke type

  • 8-15 cloves per bulb
  • 6-9 months storage
  • 8 to 12 bulbs per pound
  • Spicy, full-bodied flavor with light pink to purple stripes
  • Bulb size is typically 1.75″ to 2.25″ inches in diameter.

Inchelium Red Garlic is known for its award-winning taste and excellent storage life. This variety boasts a medium spice level and a rich flavor profile, making it versatile for cooking. Its attractive bulbs feature light pink to purple stripes, enhancing its appeal. Originating from Native American agriculture, Inchelium Red adapts well to various climates, making it a popular choice for gardeners and chefs alike for its flavor and ease of cultivation.

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Bulk Garlic Seed Price









100 +


About Inchelium Red Garlic Seed

Softneck – Artichoke

This award-winning soft-neck varietal has a full-bodied flavor, sporting a spiciness that increases with storage time. With its beautiful, medium-sized purple cloves, Inchelium Red is a joy to eat and creates eye appeal when displayed as braided hanging! See some YouTube videos on how to braid correctly, which is an art and much work to get right. (Organic Garlic Seed Pricing)

Inchelium red garlic is the oldest North American strain, grown by the San Poil tribe along the Columbia River in north-central Washington as far back as the 1700s.

Inchelium Red is the only North American Garlic included in the USA’s ‘Ark of Taste,’ a slow food movement spanning many continents that works to preserve culture through cooking and ingredients.

In 1990, Inchelium won a garlic taste-off hosted by Rodale Kitchens; while the event and kitchen may no longer be around, the Rodale institute continues on today and is an invaluable member of the organic, soil-focused farming revolution.

Inchelium Red features thick bulb wrappers, helping it store for up to 9 months; it’s high in soluble solids, making it denser and the perfect choice for roasting whole or half heads! The name ‘Inchelium’ comes from a San Poil word for a large and small body of water joining, most likely referring to the town where it was first planted or found.

Inchelium Red Garlic FAQ

How long does Inchelium Red garlic store?

Depending on your chosen storage, Method 1 to cut off the leaves and roots (6 months) or Method 2 to not cut off the leaves and roots (9 to 10 months)

Inchelium Red garlic is a national taste-test winner in the softneck division. This mild-flavored Garlic is exceptional when baked. This softneck was discovered on the Colville Indian Reservation in Washington. Stores very well for 6–9 months. Inchelium Red garlic seed is for sale and available in our online store until sold out. If you are looking for a top-quality softneck garlic, Basaltic Farms Inchelium Red is a great option.

Is Inchelium Red garlic hardneck or softneck?

Inchelium Red garlic is a softneck variety of Garlic and it does not have a scape or flower, and it produces more cloves per bulb than hardneck types. This variety of Garlic is named after the Inchelium area in Washington state, where it was first grown.

Inchelium Red garlic is known for its large bulbs and intense flavor. The garlic plants are also easy to grow and require little maintenance. If you are looking for a garlic variety that is flavorful and easy to grow, Inchelium Red garlic is a great option.

How can you tell if garlic is from China?

To tell if Garlic is from China, which is heavily laced with pesticides and always bleached so that it looks pretty, you need to look at the bottom of the bulb. If the roots have been removed, leaving a concave, clean spot, then it is Chinese Garlic.

The United States Department requires this of Agriculture in order to prevent soilborne plant diseases from entering our country. However, if the roots are still present, the Garlic is from California. You can rest assured that Basaltic Farms is USDA and CCOF certified Garlic, and we passed our 2022 onsite inspection in March 2022.

How To Plant Organic Inchelium Red Seed Garlic?

Crack the heads of garlic open, separating the inner cloves and leaving their thin papery covering intact.

Plant only the largest, undamaged cloves, some cloves might get a nick or two in them from the head-cracking process. Save the smaller and damaged cloves for a delicious batch of Toum, it’s like garlic mayonnaise, yum!

When planting cloves in the soil, place the pointy end up, 3-4 inches deep and 6 inches apart

How To Harvest Inchelium Red Garlic Seeds?

The garlic should be ready by late June, or early July in most areas.

When at least 50-75% of your crop has ½ green and brown leaves, stop watering and let the soil dry out for 2 weeks.

Spot checks can be done to ensure the maturity of your garlic: lightly and carefully dig around a random bulb, or bulbs, and check its size without digging it up. Inchelium bulbs typically reach 2 3/4 inches to 3 3/4 inches in size.

Using a hay fork or spade, loosen the soil 6 to 8 inches away from bulbs, use care so you do not damage the bulbs, and loosen the soil to make it easier to get the garlic up.

Do not remove the excess dirt with water, as water may start rot during the cure process. Dirt can be removed later when it’s dried with a soft brush. Be careful to not remove the layers of paper on the outside of the garlic. The papers help persevere and protect the bulbs and help extend the storage time. Do not leave the garlic bulbs exposed to sunlight for more than 30 minutes while harvesting. The sun can quickly start cooking the garlic which will turn garlic into mush while curing.

How To Cure Organic Inchelium Red Garlic Seeds

Make sure that you have not removed the leaves or roots of your harvested garlic, these contain extra moisture and will help with flavor compounds while your garlic is curing.

Hang bulbs in a well-ventilated, dry area out of direct sunlight and room temperature, making sure the temperature does not drop below 45 degrees.

If you want to braid the garlic, make sure the stems have dried, but are still flexible. Garlic hanging time is variable depending on the weather in your area, you’ll know it’s done when the roots and leaves are completely dry and easily breakable.

This can take anywhere from 2 – 6 weeks. Artichoke type garlic can last for up to 12 months if cured and stored properly!

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2 reviews for Inchelium Red Garlic

  1. Avatar Of Caleb Schallert

    Caleb Schallert

    I got my garlic and it was so fresh and vibrant. Very tasty too

    • Linda Smith-Purdy (verified owner)

      We ordered 3 times as much Inchellium Red for next season. It grew very well for us in this soaking wet season here in Michigan. Makes great braids, is gorgeous, delicious, and a strong grower.

  2. Avatar Of Anniembrandl

    anniembrandl (verified owner)

    I wanted to take a moment to express my utmost satisfaction with the Incheium Red Garlic I recently harvested. This product truly exceeded all my expectations and has left me in awe of its exceptional quality. Furthermore, I was pleasantly surprised by the yield of my harvest. The bulbs were plump and full, providing me with an abundant supply of delicious garlic for months to come. It’s safe to say that this garlic is a gift that keeps on giving.

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