Description
Inchelium Red won a national garlic taste test judged by Rodale's test kitchens, and it remains one of the most decorated softneck varieties in American garlic growing. Mild, sweet, complex flavor without heat or sharpness. Large bulbs, exceptional storage, and performance that consistently surprises growers who expect softnecks to be ordinary.
What Makes Inchelium Different
Most softneck garlic is mild because it lacks complexity. Inchelium Red is mild because it has been selected for sweetness and depth rather than heat. There is a difference. Raw, it has a gentle bite that disappears quickly. Roasted, it becomes almost buttery. In long-cooked dishes, it adds a rounded garlic presence that never turns sharp or acrid.
It also behaves differently in the garden than most garlic. Standard planting wisdom holds that clove size predicts bulb size — plant your largest cloves, get your largest bulbs. On our farm, we ran an intentional experiment with Inchelium in 2025: one row planted with our largest cloves, as usual, and one row planted with our smallest cloves — the ones so small we would normally have set them aside for the kitchen.
The results were nearly identical. The small-clove row produced bulbs the same size as the large-clove row. Many reached three inches across. Inchelium overachieves in mild winter climates in a way that defies the standard rules.
For Mild-Climate and Southern Growers
Hardneck garlic requires sustained cold to vernalize properly — several weeks below 40°F to develop full bulb structure. In zones 7 through 9, that cold period is shorter or unreliable, and most hardneck varieties underperform as a result.
Inchelium Red is an artichoke softneck that does not require vernalization the way hardnecks do. It thrives in mild winters. Growers in the South, the Pacific Coast, and the lower Mid-Atlantic who have tried hardnecks and been disappointed will find Inchelium a different experience entirely. This is not settling for a softneck because hardneck won't work. This is growing the best softneck available because it genuinely belongs in your garden.
Flavor
Mild, sweet, and layered. No harsh heat, no sharp bite. Works raw in dressings, dips, and salsas. Roasts into a sweet, mellow paste. Gentle enough for dishes where you want garlic presence without garlic dominance, and reliable enough to use in everything.
Storage
6 to 9 months in a cool, dry, well-ventilated space. The flexible softneck stem makes it ideal for traditional garlic braiding — a practical and attractive way to keep your harvest accessible through the year.
Growing
Plant October through November in most climates. No scape to remove — softnecks skip that step entirely. Harvest June through July when the lower leaves begin to dry. Cure in a warm, well-ventilated space for 3 to 4 weeks before trimming and storing.
Package Sizes
Inchelium Red runs about 48 cloves (roughly 4 bulbs) per pound. Approximate counts by size:
- 1/4 lb: ~12 cloves (~1.1 bulbs)
- 1/2 lb: ~24 cloves (~2.2 bulbs)
- 1 lb: ~48 cloves (~4 bulbs)
- 2 lb: ~96 cloves (~9 bulbs)
- 5 lb: ~240 cloves (~22 bulbs)
Counts are approximate and vary bulb to bulb, season to season. Use our Garlic Planting Calculator to estimate exactly how much you need.
How We Grow
Our farm is an ODA inspected and licensed nursery, inspected annually during the spring growth season. We use OMRI-listed organic inputs, no synthetic pesticides or fertilizers. Grown in Coburg, Oregon's Willamette Valley.
Not sure if hardneck or softneck is the better fit for your garden? See our comparison of hardneck vs. softneck garlic.
Growing a hardneck too? Donostia Red Creole pairs perfectly with Inchelium — between the two you'll have a hardneck and softneck covering every use in the kitchen.
Ships nationwide in September for fall planting. Free shipping on orders $60+.
