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 1700’s. 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 most high quality bulbs. Here is what they have to say about it:
"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."
I originally acquired my strain from Whistling Duck Farm where they spent 30 years selecting this variety for the largest most high quality bulbs. Here is what they have to say about it:
"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."