Red Toch

Red Toch is a celebrated Artichoke softneck garlic variety originally cultivated in the village of Tochliavri, nestled in the Republic of Georgia. Known for its mild, complex flavor and striking appearance, Red Toch has earned a loyal following among chefs, gardeners, and garlic enthusiasts who appreciate its versatility and elegance. It was introduced to the U.S. in the late 1980s and quickly gained recognition through garlic festivals, cookbooks, and the writings of garlic expert Chester Aaron.

Bulbs are medium to large, slightly flattened, and wrapped in thick, papery skins streaked with rose-pink and red hues. Each bulb contains 12 to 18 cloves, with a mix of outer plump cloves and smaller inner ones. The cloves themselves are creamy ivory with blush tones, offering a beautiful contrast that makes Red Toch ideal for braiding and market display.

Flavor-wise, Red Toch is mellow and musky, with a subtle sweetness and very low pungency. It’s often described as the “perfect garlic” for raw applications — ideal for salad dressings, dips, and fresh salsas — while still holding its own in roasted and sautéed dishes. Roasting brings out a caramelized depth that pairs beautifully with olive oil, herbs, and root vegetables.

In the garden, Red Toch thrives in USDA Zones 5–9, preferring loose, well-drained soil and full sun. It’s an early maturing variety, typically harvested in late spring to early summer. While it rarely bolts, occasional stress may trigger scape production, adding a bonus crop for adventurous growers. With proper curing, Red Toch stores for 6 to 9 months, making it a reliable pantry staple.

Whether you're stocking for culinary use, seed garlic, or decorative braids, Red Toch offers a graceful balance of flavor, beauty, and garden performance — a must-have for any garlic collection.