Among 20 distinct varieties evaluated for flavor by the Rodale kitchens, Inchelium red came out as the #1 garlic! This vigorous, large, bulbed strain is known for its mild yet lingering flavor, though it can be a bit hot when newly harvested, it mellows with storage. The oldest strain of garlic grown in North America. It originated on the Colville Confederated Tribes Reservation, in the community of Inchelium, Washington. It was growing in Inchelium far before the arrival of English settlers in the 1700s. This is an excellent storage variety.
I originally acquired my strain from Whistling Duck Farm, where they spent 30 years selecting this variety for the largest, highest-quality bulbs. Here is what they have to say:
"For market sales it's hard to beat this high-producing, flavorful garlic. It's been our mainstay for 30 years! This variety originally came from the Colville Indian Reservation in Washington State and has won awards for flavor. We’ve been growing and selecting to develop our own reliable, productive strain, with nice bulb shape and large cloves. It’s our best all-around garlic, with a strong following amongst our chefs and market customers. Flavor is mild but rich, not overpowering, can be used raw or cooked. Bulbs can get very large, 3-4″ across, with big easy-peel cloves. With 15-20 cloves per bulb, yields from seed weight are also great. Mid-season harvest, stores well."
Bulb Grading Notes...
The only difference between culinary and seed grade bulbs is size. Seed grade bulbs are 2 inches in diameter or over. Culinary bulbs are 1 1/2 inches or more but less than 2 inches. You can use either grade interchangeably, but if you are planting your garlic, then seed grade bulbs will give you a larger harvest. The smaller culinary bulbs can still be grown, but they may take two seasons to reach full potential. They do, however, tend to store longer and have better flavor than jumbo bulbs.
I originally acquired my strain from Whistling Duck Farm, where they spent 30 years selecting this variety for the largest, highest-quality bulbs. Here is what they have to say:
"For market sales it's hard to beat this high-producing, flavorful garlic. It's been our mainstay for 30 years! This variety originally came from the Colville Indian Reservation in Washington State and has won awards for flavor. We’ve been growing and selecting to develop our own reliable, productive strain, with nice bulb shape and large cloves. It’s our best all-around garlic, with a strong following amongst our chefs and market customers. Flavor is mild but rich, not overpowering, can be used raw or cooked. Bulbs can get very large, 3-4″ across, with big easy-peel cloves. With 15-20 cloves per bulb, yields from seed weight are also great. Mid-season harvest, stores well."
Bulb Grading Notes...
The only difference between culinary and seed grade bulbs is size. Seed grade bulbs are 2 inches in diameter or over. Culinary bulbs are 1 1/2 inches or more but less than 2 inches. You can use either grade interchangeably, but if you are planting your garlic, then seed grade bulbs will give you a larger harvest. The smaller culinary bulbs can still be grown, but they may take two seasons to reach full potential. They do, however, tend to store longer and have better flavor than jumbo bulbs.