Organic Red Toch Garlic Softneck Basaltic Farms

Organic Red Toch Garlic

Grown at Basaltic Farms in rich volcanic soil, Red Toch is a premium softneck garlic variety from the Republic of Georgia. Perfect for planting or cooking, this certified organic garlic is a must-have for serious growers, chefs, and home cooks who want authentic Georgian heirloom garlic with exceptional flavor and storage life.

Red Toch has between 5 and 7 bulbs per pound. Each bulb has between 11 and 14 seeds

(LBS) Bulk Discount Garlic Seed Price
5 $0.25 Off
10 $0.50 Off
25 $1.00 Off
50 $1.50 Off
100 $2.00 Off

 


Now taking Pre-Orders for the 2026 Season!
Orders Begin shipping in September.

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Basaltic Farms Reviews

⭐ Customer Testimonials Here’s what customers say about our certified organic garlic. Read verified reviews from organic enthusiasts and chefs.

Frequently Asked Questions About Red Toch Garlic

Red Toch garlic is a beloved artichoke variety originating from the Republic of Georgia, prized for its mild flavor and exceptional versatility in both raw and cooked applications. Whether you’re a small farm operation seeking reliable seed garlic that stores well or a restaurant looking for premium heirloom garlic perfect for delicate dishes, Red Toch delivers consistent quality and outstanding culinary performance. Here are the most common questions we receive about growing, harvesting, and using this exceptional Georgian heirloom variety.

Seed Garlic & Planting Success

What makes Red Toch ideal for small farm seed garlic operations?

Red Toch is a reliable artichoke variety that produces large, flattened bulbs with 12-18 cloves per bulb. This softneck variety doesn’t typically bolt, directing all energy into bulb development rather than flower production. Our volcanic soil seed garlic ensures strong genetics, excellent disease resistance, and consistent performance for commercial growing operations.

Which growing zones work best for Red Toch seed garlic production?

Red Toch thrives in USDA Zones 2-10, making it one of the most adaptable garlic varieties available. It performs exceptionally well in both northern and southern regions, tolerating summer heat better than hardneck varieties. This wide zone tolerance makes it perfect for farms in diverse climatic conditions across the United States.

When should small farms plant Red Toch for optimal commercial harvests?

Plant Red Toch 4-6 weeks before your first frost for northern regions, or November through January in warmer southern areas. As an early-maturing variety, Red Toch is typically the first garlic harvested each season, allowing farms to bring fresh garlic to market ahead of other varieties and command premium early-season pricing.

Flavor Profile & Restaurant Applications

Why do restaurants choose Red Toch over other garlic varieties?

Red Toch offers mild, complex flavor with minimal heat, making it perfect for delicate dishes where strong garlic would overpower other ingredients. Its exceptional quality when used raw makes it ideal for aioli, vinaigrettes, pesto, and fresh preparations. The beautiful pink and red-streaked cloves also provide visual appeal for upscale presentations.

How does Red Toch's flavor profile work in different cooking applications?

Raw Red Toch provides subtle garlic flavor without harsh bite, perfect for spreads, dressings, and cold preparations. When roasted, it develops sweet, caramelized notes that enhance cream sauces, butter preparations, and roasted vegetable dishes. Its mild nature allows it to complement rather than dominate sophisticated flavor profiles.

What's the best way for restaurants to store and use Red Toch garlic?

Red Toch stores exceptionally well for 6-10 months when kept in cool (55-65°F), dry conditions with good airflow. Its easy-to-peel cloves and mild flavor make it perfect for high-volume prep work. The consistent clove size allows for uniform cooking times and predictable flavor results in professional kitchens.

Growing Requirements & Care

What growing conditions help Red Toch reach commercial quality standards?

Red Toch thrives in well-drained, fertile soil with consistent moisture through the growing season. It adapts well to various soil types but performs exceptionally in mineral-rich conditions like our volcanic soil. Good drainage prevents bulb rot, while steady spring water ensures the large, well-filled bulbs this variety is known for producing.

Does Red Toch require special care compared to other garlic varieties?

Red Toch is relatively low-maintenance compared to hardneck varieties. Since it rarely bolts, there’s no scape removal required, reducing labor costs for commercial operations. It matures early in the season, typically ready for harvest before other varieties, making it easier to plan field rotations and storage logistics.

How do I know when Red Toch is ready for commercial harvest?

Harvest Red Toch when bottom leaves begin browning and bulbs feel firm with papery outer wrappers intact. As an early variety, this typically occurs in early to mid-summer before other garlic types. Proper harvest timing is crucial for achieving the 6-10 month storage life that makes Red Toch valuable for year-round commercial sales.

Storage, Harvest & Customer Support

How long will Chesnok Red store after harvest, and what affects storage life?

Properly cured Chesnok Red stores 5-6 months in cool (55-65°F), dry conditions with good airflow. Our volcanic soil produces garlic with excellent storage qualities. Avoid plastic bags or refrigeration unless peeled. Use paper bags, mesh bags, or clay garlic keepers for optimal storage.

When do you harvest and ship Chesnok Red, and what should I expect?

We harvest Chesnok Red in mid-July when 5-6 green leaves remain. After 3-4 weeks of field curing, we ship from August through February. Your garlic arrives fully cured, cleaned, and ready to plant or use. Each bulb is hand-selected for size, quality, and viability.

What guarantee do you offer on Chesnok Red seed garlic viability?

We guarantee all Chesnok Red seed garlic will be viable for planting when stored properly. If you’re not satisfied with germination or quality within 30 days of delivery, contact us for replacement or refund. Our volcanic soil genetics and careful handling ensure strong, healthy seed garlic that performs reliably in your garden.
Regan Jaxson Zack Kevin Team Shot Basaltic Farms

Why Choose Our Red Toch Garlic

At Basaltic Farms, our approach to growing Red Toch reflects our commitment to exceptional flavor and premium-quality seed garlic. When you choose our organic garlic farm, you’re getting one of the finest Georgian heirloom varieties available.

  •  Perfect for All Growing Zones – Red Toch thrives in zones 2-10, making it one of the most adaptable garlic varieties available. Our 3,100-foot elevation and mineral-rich volcanic soil produce exceptionally flavorful bulbs with superior storage life.
  •  Beautiful Pink & Red Streaking – This stunning variety produces large, flattened bulbs with 12-18 cloves featuring attractive pink and red-streaked wrappers. The visual appeal and abundant cloves make it perfect for both culinary presentation and profitable seed garlic operations.
  •  Mild, Complex Flavor – Unlike harsh store-bought garlic, Red Toch offers gentle, sophisticated flavor with minimal heat when raw and sweet, caramelized notes when roasted. Our volcanic soil enhances its naturally mild, complex character perfect for delicate dishes.
  •  Reliable Commercial Performance – Each bulb produces 12-18 substantial cloves that consistently grow into large, marketable bulbs. As an early-harvest variety that rarely bolts, Red Toch maximizes energy into bulb development for superior yields and quality.
  •  Triple-Certified Quality – Every Red Toch bulb is CCOF and USDA certified organic, plus Real Organic Project verified, ensuring zero synthetic inputs and complete growing transparency for your farm or restaurant operation.

Note: Softneck variety stores 6-10 months when properly cured.

Fresh Healthy Organic Garlic Bulbs Basaltic Farms

Health Benefits of Garlic

Health Benefits of Garlic

Garlic has been valued as both a food and a traditional remedy for thousands of years across nearly every culture that had access to it. Modern research has started to catch up with what people have known for a long time — garlic is one of the more nutrient-dense foods you can add to your diet. The compounds responsible for garlic's strong aroma and flavor are the same ones researchers have been studying for potential health benefits.

  • Natural Allicin Content – When garlic is crushed or chopped, it produces allicin, the sulfur compound responsible for that unmistakable garlic smell. Allicin is also what most of the research around garlic's health properties has focused on.
  • Heart-Healthy Choice – Garlic has a long history of use in supporting cardiovascular wellness. Multiple studies have looked at garlic's potential role in supporting healthy cholesterol levels and blood pressure as part of a balanced diet.
  • Antioxidant Properties – Garlic contains compounds that may help protect cells from oxidative stress, including organosulfur compounds and flavonoids.
  • Traditional Wellness Food – Garlic has been used in folk medicine traditions worldwide for centuries, from ancient Egyptian laborers to traditional Chinese medicine to European herbalism.
  • Nutrient Dense – Garlic provides manganese, vitamin B6, vitamin C, selenium, and fiber relative to its size. It packs a surprising amount of nutrition into a small package.

Anecdotal and Traditional

Worth Mentioning Although Not Confirmed by Science.

Throughout history, garlic has picked up a pretty wild reputation that goes well beyond what clinical studies have confirmed. These claims are anecdotal or rooted in folk tradition and should be taken for what they are — interesting stories, not medical advice:

  • Ancient Egyptian builders were reportedly given daily garlic rations to maintain strength and endurance during construction of the pyramids. When the garlic supply was cut, workers allegedly staged one of the earliest recorded labor strikes.
  • Roman soldiers and gladiators consumed garlic before battle, believing it gave them courage and physical stamina. They called it "the stinking rose" and considered it essential military provisions.
  • During both World Wars, garlic was used as a field antiseptic when conventional medical supplies ran short. Soldiers applied crushed garlic to wounds to help prevent infection — a practice sometimes called "Russian penicillin."
  • In traditional Chinese medicine, garlic has been prescribed for respiratory ailments, digestive issues, and as a general tonic for over 2,000 years.
  • Louis Pasteur documented garlic's antibacterial properties in 1858, and some early physicians recommended garlic preparations for tuberculosis patients, though modern medicine has moved well past those applications.
  • Many gardeners and farmers (myself included) have observed that garlic planted near other crops seems to help repel certain pests like aphids, spider mites, and Japanese beetles. That's not a health claim for humans, but it's worth noting that even other plants seem to benefit from having garlic around.

Note: The FDA has not evaluated these statements. Garlic is not intended to diagnose, treat, cure, or prevent any disease. The anecdotal claims above are historical and traditional in nature and should not be interpreted as medical advice.

Nutrition Facts (Per 3 Cloves: Approximately 9g)

All values are per 3 cloves of raw garlic (approximately 9g), based on USDA FoodData Central data.

Basic Nutrition

  • Calories: 13
  • Total fat: 0.05g
  • Saturated fat: 0g
  • Cholesterol: 0mg
  • Sodium: 1.5mg
  • Total carbohydrate: 3g
  • Dietary fiber: 0.2g
  • Total sugars: 0.09g
  • Protein: 0.6g
  • Water content: approximately 59% of total weight

Vitamins

  • Vitamin C: 2.8mg (3% daily value)
  • Vitamin B6: 0.11mg (6% daily value)
  • Thiamin (B1): 0.02mg (2% daily value)
  • Riboflavin (B2): 0.01mg (1% daily value)
  • Niacin (B3): 0.06mg (0% daily value)
  • Pantothenic Acid (B5): 0.05mg (1% daily value)
  • Folate (B9): 0.27mcg (0% daily value)
  • Vitamin K: 0.15mcg (0% daily value)

Minerals

  • Calcium: 16.2mg (1% daily value)
  • Potassium: 36mg (1% daily value)
  • Phosphorus: 13.8mg (1% daily value)
  • Selenium: 1.3mcg (2% daily value)
  • Iron: 0.15mg (1% daily value)
  • Zinc: 0.1mg (1% daily value)
  • Copper: 0.03mg (3% daily value)
  • Magnesium: 2.3mg (1% daily value)
  • Manganese: 0.15mg (7% daily value)

Special Compounds (Organosulfur)

These are the compounds that make garlic unique among foods. They are not captured in standard nutrition labels but are the primary focus of garlic health research.

  • Alliin — The main sulfur compound in intact garlic cloves. Odorless on its own. Garlic contains approximately 8g of alliin per kilogram of fresh weight. Dried garlic powder contains about 1% alliin by weight.
  • Allicin — Formed when garlic is crushed, chopped, or chewed. The enzyme alliinase converts alliin into allicin, which is responsible for garlic's distinctive smell and is the compound most studied for potential health benefits. Crushed raw garlic contains approximately 37mg of allicin per gram. About 4 to 5mg of allicin are found in a single fresh clove. Allicin accounts for roughly 70 to 80% of garlic's total bioactive sulfur compounds.
  • Diallyl disulfide (DADS) — One of the primary breakdown products of allicin. Oil-soluble. The most abundant compound in steam-distilled garlic oil.
  • Diallyl trisulfide (DATS) — Another allicin derivative, often found alongside DADS in garlic preparations.
  • Diallyl sulfide (DAS) — The simplest allyl sulfide compound in garlic.
  • Ajoene — Formed when allicin breaks down in the presence of oil or organic solvents. Named after the Spanish word for garlic ("ajo").
  • S-allyl cysteine (SAC) — A water-soluble organosulfur compound found primarily in aged garlic. Demonstrated nearly 100% bioavailability after oral administration in pharmacokinetic studies.
  • Vinyldithiins — Cyclic sulfur compounds formed from allicin breakdown. Found primarily in oil-based garlic preparations.

Important note on allicin formation: Allicin is not present in intact garlic cloves. It only forms when the cell structure is damaged — through crushing, chopping, or chewing — which releases the enzyme alliinase to act on alliin. Research indicates that crushing garlic and waiting 10 minutes before cooking maximizes allicin formation. Heating intact, uncrushed garlic inactivates the alliinase enzyme and prevents allicin from forming.

Sources: USDA FoodData Central (Entry #169230), Linus Pauling Institute at Oregon State University, PMC/National Library of Medicine

Health Benefits Of Garlic California Grown Certified Ccof Organic Garlic Basaltic Farms