Garlic Inchelium Red Organic Bulbs

A vigorous, Artichoke softneck variety from the Colville Indian Reservation in Inchelium, WA, Garlic Inchelium Red is grown as a bulb vegetable. Garlic Inchelium Red produces excellent yields of 3-inch bulbs (or larger) that contain 8 to 20 good-sized cloves. The bulbs are denser and heavier than other varieties in the Artichoke Group. They have a mild, long-lasting flavor with a hint of spicy heat. The bulbs store well, and the flavor mellows in storage. Garlic is a good source of allicin, a compound that gives garlic its distinctive smell and taste and appears to have many health benefits.

Garlic Inchelium Red is an Allium sativum variety in the amaryllis family (Amaryllidaceae). Typically grown as an annual, garlic is an herbaceous bulbous perennial with flattened, linear, grass-like, medium green leaves. Harvest the plant in summer when the lower 4 to 5 leaves are dry and turning brown. Hang the plants to dry for 2 to 3 weeks in a warm area with good air circulation, out of direct sunlight. Once completely dried, cut off the stem about 1 inch from the bulb and trim the roots. Store in a cool, dry, ventilated place.

Super easy to grow, garlic grows best in sunny locations with loose, fertile, moist, well-draining soil. Garlic benefits from a nitrogen fertilizer applied at planting and again when shoots are 4 to 6 inches tall.

Garlic is an excellent companion plant in vegetable and flower gardens. It naturally deters certain garden pests, such as aphids, Japanese beetles, snails, deer, and rabbits, to name a few.

A cool-season vegetable, garlic can be grown in all USDA Zones and can be direct sown into the garden in fall for a summer harvest. But it can also be started indoors and transplanted in early spring, but the bulbs are typically smaller. Protect plants from heavy frost with mulch.

NOTE: This garlic ships as 2 organic bulbs. Garlic characteristics can vary depending on location, winter temps and length, and soil mineralization across the country.