The large bulbs of Red Toch Artichoke Garlic have white skin with pink blushes, with the blush increasing on inner layers. The bulb skin is easy to peel off.
Inside, the cloves have pale reddish streaks on the skin, and a mild taste that is good raw.
Early harvest.
The garlic belongs to the Artichoke sub-group of softneck garlic.
Cooking Tips
Best raw; the flavour doesn’t really survive cooking.
History Notes
Red Toch Artichoke Garlic was brought to North Amerca around 1988 by a person named Hanelt from near Tochliavri in the Republic of Georgia.