Red Toch Garlic
Inventory, ea : 0
Red Toch garlic bulbs are large and have a flattened appearance with 12 to 18 cloves aligned in many layers. The outer bulb wrappers are thick, papery, and white with red and pink streaks running vertically down the exterior. As layers are removed, the inner clove wrapper can be red to rosy pink, and the cloves are creamy ivory. Known for its superior flavor, Red Toch is mild and complex in flavor offering minimal heat and is not as pungent as other garlic varieties.
Red Toch garlic is available in early summer through mid-winter.
Red Toch garlic, botanically classified as Allium sativum, is an artichoke variety that is sought after by garlic enthusiasts for its ideal garlic flavor. Artichoke garlic is the most commonly seen variety of garlic and is popular with both growers and consumers. They rarely bolt when growing and therefore devote more energy to producing full and flavorful bulbs rather than reproducing. Also known as Tochliavri, Red Toch garlic is popular for its complex flavor, early harvest, and large bulbs.
Red Toch garlic is an excellent source of vitamin B6, vitamin C, iron, and manganese. It also contains allicin, which is a chemical compound responsible not only for the well-known scent and flavor but for an array of health benefits as well.
Red Toch garlic can be used in both raw and cooked applications. Its mild flavor makes it ideal for use in fresh preparations such as garlic spreads, salad dressings, and pesto sauces. Roasting it whole will enhance the Red Toch garlic's complex flavor and impart a caramelized sweetness to the cloves. Red Toch garlic works well in cream, butter, and olive oil-based sauces, with herbs such as basil, sage, and parsley, and with tomatoes, onion, eggs, poultry, shellfish and robust cheeses. Red Toch garlic will keep up to six months when stored in a cool and dry place.
Red Toch garlic's namesake is a nod to Tochliavri, the small village in the Republic of Georgia where it was first grown. The town is also the birthplace of garlic expert and enthusiast Chester Aaron, known as the "father of garlic." Aaron has written books on garlic and grows over thirty-two different varieties from seventeen countries in Northern California. Aaron also enjoys incorporating Red Toch garlic into Russian root soup, a traditional recipe that his father often used to make in the Republic of Georgia. This soup combines raw garlic mixed with beets, carrots, parsnips, turnips, and rutabagas.
Red Toch garlic is native to the Republic of Georgia, which lies south of Russia between the Black and Caspian Seas. It was collected by Peter Hanelt in 1988 and given to the Gatersleben Seed Bank in eastern Germany. Today, Red Toch can be found in Asia, Europe, and the United States at specialty grocers and farmers markets.