Inchelium Garlic Garlic Bulbs

Inchelium garlic produces a large, flattened bulb about 6-7 centimeters in diameter, containing 12 to 20 plump cloves arranged in layers. The outer ivory bulb wrappers are several sheets thick, protecting the bulb and enhancing its storage quality. The inner, easy-to-peel maroon wrappers envelop individual creamy cloves. Inchelium garlic has a mild pungent taste with a medium level of spiciness.

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Botanically classified as Allium sativum, Inchelium garlic is a softneck artichoke variety. Artichoke types are typically the standard supermarket garlic familiar to consumers, known for their long shelf life and pleasant taste. As a softneck variety, Inchelium garlic doesn’t produce a firm flower stalk, and its soft neck and colouring make it ideal for producing braided garlic.

Inchelium garlic is an excellent source of vitamin B6, vitamin C, iron, and manganese.

Inchelium garlic can be used in both raw and cooked dishes. Crushing, chopping, pressing, or pureeing raw Inchelium garlic releases more of its oils, providing a sharp, more assertive flavour than slicing or leaving it whole. It works exceptionally well as the central flavour in butter, dressings, sauces, and salts. Roasting Inchelium garlic enhances its flavour and adds a subtle sweetness. It can also be blended with mashed potatoes. Pair Inchelium garlic with ingredients like cheese, cream, olive oil, seafood, grilled meats, poultry, eggs, tomato, potatoes, spinach, and fresh herbs such as basil, sage, parsley, and oregano. Inchelium garlic can be stored for up to nine months in a cool, dry place.

Inchelium garlic is an heirloom variety listed on Slow Food USA’s Ark of Taste. Through the Ark of Taste Agricultural Conservation program, Inchelium garlic is being reintroduced to farmers and growers to increase demand for a garlic that was once common but is now nearly forgotten.

The true origin of Inchelium garlic is unknown, but it was originally found on the Colville Indian Reservation in Inchelium, Washington. It is believed to be the oldest strain of garlic grown in North America, cultivated long before the arrival of English settlers. Today, Inchelium garlic can be found at farmers markets throughout the Pacific West and Northwest United States.