National taste-test winner in the soft neck division.
Soft neck garlic that is mild at harvest but increases in flavor during storage, and with just a touch of spicy heat. Discovered on the Colville Indian Reservation.
Rated the best tasting garlic by the Rodale Institute in 1990.
Harvest when three to four green leaves remain. Each green leaf represents one layer of protective covering on the bulb.1 Harvest by digging, not pulling up. Keep dug bulbs out of the sun. Leave roots and tops intact. Wash off the bulbs and leave to dry for at least a week in a cool, shady location. Store in mesh bags or braid and hang.
Try to plant in a location that enjoys full sun and remember to water moderately. Keep in mind when planting that Inchelium Red is thought of as very hardy, so this plant will survive though longer winters with little or no damage. The USDA Hardiness Zones typically associated with Inchelium Red are Zone 3 and Zone 8. Inchelium Red requires a loamy soil with a ph of 6.0 – 7.0 – it grows best in weakly acidic soil to neutral soil.