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lnchelium garlic produces a large, flattened bulb, 6-7 centimeters in diameter, which contains anywhere from 12 to 20 plump cloves arranged in layers. The outer ivory bulb wrappers are several sheets thick which protect the bulb, 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.
Seasons/Availability
Inchelium garlic is available in late summer through early fall.
Current Facts
Inchelium garlic, botanically classified as Allium sativum, is a softneck artichoke variety. Artichoke varieties are typically the standard supermarket garlic known by consumers that have a long shelf life and pleasant taste. As a softneck variety, Inchelium garlic will not produce a firm flower stalk, and its soft neck and coloring makes it ideal for producing braided garlic.
Nutritional Value
Inchelium garlic is an excellent source of vitamin B6, vitamin C, iron, and manganese.
Applications
Inchelium garlic can be used in both raw and cooked applications. Crushing, chopping, pressing, or pureeing raw Inchelium garlic releases even more of its oils providing a sharp, more assertive flavor than slicing or leaving it whole. Inchelium garlic does exceptionally well as the central flavor in butter, dressings, sauces, and salts. Roasting Inchelium garlic will enhance its flavor and add a subtle sweetness. It can also be blended with mashed potatoes. Pair Inchelium garlic with ingredients such as cheese, cream, olive oil, seafood, grilled meats, poultry, eggs, tomato, potatoes, spinach, and fresh herbs such as basil, sage, parsley and oregano. Inchelium garlic will keep up to nine months when stored in a cool and dry place.
Ethnic/Cultural Info
Inchelium garlic is an heirloom variety that is listed on Slow Food USA's Ark of Taste. Through the Ark of Taste Agricultural Conservation program, Inchelium garlic is being introduced to farmers and growers to increase demand for a garlic that was once common and now nearly unknown.
Geography/History
The true origin of Inchelium garlic is unknown, but it was found originally on the Colville Indian Reservation in Inchelium, Washington. It has been identified as the oldest strain of garlic grown in North America, having been grown far before the arrival of English settlers. Today Inchelium garlic can be found at farmers markets throughout the Pacific West and the Northwest United States.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
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(619) 295-3172 [email protected]
Inchelium garlic has its roots in history, having been discovered on the Colville Indian Reservation in Inchelium, Washington. It is recognized as the oldest strain of garlic cultivated in North America, with a history predating the arrival of English settlers. This heritage garlic variety is now a popular choice at farmers markets across the Pacific West and Northwest United States.
Inchelium garlic is a treasured heirloom variety recognized by Slow Food USA's Ark of Taste for its unique qualities and historical significance. As part of the Ark of Taste Agricultural Conservation program, efforts are underway to reintroduce Inchelium garlic to farmers and growers, aiming to revive its cultivation and boost demand for this once-common yet nearly forgotten garlic.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Ichelium Garlic from Windrose Farms…..Inchelium Garlic has a unique flattened bulb structure, typically 6-7 centimeters in diameter, with 12 to 20 plump cloves layered inside. Its ivory-colored outer wrappers are thick, adding to its long storage life, while its inner maroon wrappers are easy to peel. The creamy cloves boast a mild pungent flavor with a medium spiciness, making them versatile for various culinary uses.
Specialty Produce
1929 hancock st SD CA 92110
6192953172 [email protected]
Inchelium Garlic from WINDROSE FARM at Specialty Produce…..Inchelium Garlic thrives as a centerpiece in culinary creations. It delivers a sharp flavor when raw, while roasting brings a subtle sweetness. It's ideal for sauces, dressings, or spreading on breads. Pair it with ingredients like cheese, olive oil, seafood, grilled meats, and fresh herbs such as basil and parsley. Properly stored, it stays fresh for up to nine months in a cool and dry place.
Shawn Fulbright
(408) 966-6409 [email protected]
Inchelium Garlic spotted at Santa Monica Farmers Market…...Inchelium Garlic is botanically classified as Allium sativum and belongs to the softneck artichoke variety. Softneck varieties like this are ideal for garlic braids due to their flexible stalks. Known for their pleasant taste and long shelf life, these garlic types are often the standard seen in supermarkets. Inchelium Garlic is also rich in vitamin B6, vitamin C, iron, and manganese.
Barbara Windrose Farms [email protected]
Inchelium Garlic spotted at Santa Monica Farmers Market…...Inchelium Garlic is an heirloom variety recognized by Slow Food USA's Ark of Taste, a program dedicated to preserving agricultural biodiversity. This unique garlic is being reintroduced to farmers and growers to revive demand for a crop that was once widespread but has become nearly forgotten. It stands out for its cultural and historical significance as well as its culinary uses.