Corsican Red

Corsican Red is a visually striking and flavorful softneck garlic variety that hails from the Mediterranean island of Corsica — a region steeped in culinary tradition and rugged agricultural heritage. As an Artichoke subtype, it features large, layered bulbs with 7 to 12 cloves, wrapped in creamy white skins tinged with deep red-purple coloration. This pigmentation intensifies when harvested with several green leaves still intact, making it a favorite for garlic braids and market displays.

Flavor-wise, Corsican Red offers a fresh, green profile with a mild bite when raw — assertive but not overpowering. Once cooked, it mellows into a savory, herbaceous note that complements Mediterranean dishes like ratatouille, seafood stews, and roasted vegetables. Its balanced character makes it versatile for both raw applications and slow-cooked recipes.

In the garden, Corsican Red performs well in USDA Zones 5–7 and adapts to both northern and southern climates. It prefers full sun and well-drained soil, and like most Artichoke types, it does not produce scapes.

However, under stress or cooler conditions, it may bolt — occasionally forming a hardneck-like stalk. This is a climatic response and not a true hardneck trait. Growers should monitor leaf count at harvest; bulbs show their best color when pulled with 5–6 green leaves remaining.

Storage is another strength: Corsican Red keeps for 5 to 8 months, making it a reliable pantry staple. Its mild flavor and long shelf life make it ideal for CSA boxes, farm stands, and culinary customers seeking a garlic that’s both beautiful and practical.

Whether you're highlighting Mediterranean heritage or offering a softneck variety with visual flair, Corsican Red brings color, character, and culinary charm to your garlic lineup.