Red Toch (talk) garlic's namesake is a nod to Tochliavri (talk-le-of-re), 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." 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, Canada and the United States at specialty grocers and farmers markets. Red Toch garlic offering a mild, yet complex, flavor and a unique aroma can be used in both raw and cooked applications. Its mild and complex in flavour offering minimal heat and is not as pungent as other garlic varieties making the flavour 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 flavour 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. Some have even called it the “perfect garlic.” Cloves are coloured with pink and red streaks. Bulbs are large, producing 12 to 18 cloves in a typical bulb. Red Toch garlic will keep up to six months when stored in a cool and dry place. Red Toch comes to us from Gourmet Mountain Garlic.