Inchelium Red

Family: Amaryllidaceae Vegetable

Inchelium Red opens with a vivid, rosy-red blush that deepens as the bulbs mature—aromatic, savory, and richly complex in the cup of the hand.

Expect softneck performance with supple, braidable cloves and a smooth, easy-to-handle texture that roasts beautifully for mellow sweetness and spreads with ease in sauces and spreads. Grow Inchelium Red for a dependable, long-season favorite that rewards patience with bold color and unmistakable garlic character.

Light: Full SunMaturity: 150 DaysHabit: Bulbing

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Sep 22nd
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	150
Sun Requirements	Full Sun
Growth Habit	Bulbing
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	55
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Inchelium Red is a softneck built for the whole arc: sharp and aromatic when fresh, then transforms into a smooth, toast-sweet paste that spreads without turning grainy. Use it roasted or mashed anywhere you want garlic flavor to feel silky rather than just pungent.

Best Uses

slow-roasted whole heads for a spreadable, candy-sweet paste
minced raw for punchy aromatics in quick pan sauces and vinaigrettes
folded into creamy emulsions—aioli, yogurt sauces, or mashed potato for garlic-forward spread

Flavor Profile

bold classic garlic bite with a mellow, nutty sweetness when cooked rosy-red clove character that translates into savory depth supple, creamy-soft texture once roasted or mashed

Kitchen Pairings

olive oil lemon butter black pepper mushrooms parsley

Frequently Asked Questions

What pest or disease commonly affects Allium sativum (garlic), and how can I treat it?

Garlic commonly suffers from white rot (Sclerotium cepivorum), which causes stunted growth and white, cottony fungal growth at the base with the cloves eventually rotting. Remove and destroy infected plants, do not replant garlic or other alliums in that bed for several years, and avoid working in the soil when it’s wet to reduce spread. For prevention in new beds, start with clean, firm seed cloves and keep soil drainage excellent so the garlic base doesn’t stay saturated.

How often should I water Allium sativum during the main growing phase?

During bulbing (roughly mid-summer through about a month before harvest), keep soil evenly moist but not waterlogged—aim for about 1 inch of water per week, split into 2–3 waterings if rainfall is light. Let the top 1–2 inches of soil dry slightly between waterings to prevent bulb-base rots. When leaves begin to yellow and droop and harvest approaches, reduce watering to help the bulbs cure and store better.

How do I tell when Inchelium Red garlic is ready to harvest?

Harvest when about 3–5 green leaves remain and the lower leaves have turned brown and toppled, usually near the 150-day mark. Dig carefully with a fork to avoid bruising bulbs, then check that the cloves are well-formed and the papery skin is tight around the bulb. If you can still easily separate underdeveloped cloves, wait a bit longer before lifting.