Garlic scape butter vs. garlic butter: the duel

garlic scape butter vs garlic butter: the duel

Garlic butter is a classic recipe. It’s delicious on bread, of course, but also on pasta, seafood, potatoes, grilled meat and fish, fried mushrooms, etc.

To write this post, we tested our three flavoured butter recipes: garlic scape butterQuebec garlic butter and Quebec garlic confit butter.

Garlic scape butter vs. garlic butter: the verdict

quebec garlic butter

Garlic scape butter

  1. Garlic scape butter, Quebec garlic butter and Quebec garlic confit butter are all delicious, cheap and easy to make. Yet they each have a very different taste.
  2. Flavoured butters keep several days in the fridge, but you can also freeze them so you always have them on hand.
  3. We love them all, but we prefer garlic scape butter with seafood. Its delicate taste brings out the subtle flavours of the seafood more.

Once you have finessed your technique for making garlic butter, have fun coming up with your own versions! Lemon juice, sea salt, mustard, thyme, maple flakes are just some of the ingredients that go well with garlic butter!

Quebec garlic confit butter

Quebec garlic confit butter

Basic garlic or garlic scape butter recipe

  1. Cream butter in a food processor or with a fork.
  2. Add Quebec-grown garlic, our fermented garlic scapes, Quebec garlic confit or other ingredients, depending on which version you are making, and mix until thoroughly combined.
  3. Serve immediately on bread, pasta, seafood, etc.
  4. To store, transfer the garlic scape butterQuebec garlic butter or Quebec garlic confit butter to a ramekin or roll into a sausage in plastic wrap. To make the sausage, place the mixture in the centre of a square of plastic wrap and spread it lengthwise. Roll into a sausage about 1 inch in diameter. Close up the two ends by tying the plastic wrap into a knot. Refrigerate for at least 2 hours. Slice into rings when ready to serve.

The best garlic bread

Now that you have your butter, make your own Quebec garlic bread, garlic scape bread or garlic confit bread!

  1. Preheat oven to 400°F.
  2. Without cutting completely through the bottom, cut bread into 1-inch-thick slices.
  3. Spread garlic scape butterQuebec garlic butter or Quebec garlic confit butter  between slices.
  4. Wrap baguette in aluminium foil and bake in the oven (or on the barbecue) for about 15 minutes.

Bon appétit!

Looking to make garlic scape butter, but don’t have any scapes on hand? Find the point of sale nearest you.

garlic flowers store

Looking to have some Quebec-grown garlic? Buy your Quebec garlic from our online store in season.

buy online garlic


Garlic breath – understand it better so you can fight it better

beat your garlic breath

Garlic Myths and Realities – Part 1

Some people love the characteristic odour of garlic while others hate it, especially when they smell it on their breath, the breath of their loves ones or their neighbour on the bus.

In this first instalment of our Garlic Myths and Realities series, we will try to better understand what causes garlic breath so that we can fight it better!

Understand what causes garlic breath


Allium sativumgarlic—is known for its many beneficial properties. To benefit from its “miraculous” molecules, you need to crush, mince or chew the garlic to trigger the chain reactions that transform the alliin into allicin and other organosulphur compounds, such as diallyl disulfide, allyl methyl disulfide, allyl mercaptan, and allyl methyl sulfide.

Certain molecules are good for the health, but they also release malodorous gases in the oral cavity. Most of these molecules quickly break down in the digestive tract, EXCEPT allyl methyl sulfide. This malodorous molecule takes longer to metabolize. It spreads through the organism and thus spreads its characteristic odour in the respiration, sweat, and even urine.[1]

Fight garlic breath: basic oral hygiene

Part of the odour responsible for garlic breath comes from the oral cavity, so brushing your teeth thoroughly or rinsing out your mouth with mouthwash will get rid of some of the odour. However, this might not be enough.


Fight garlic breath: eat parsley, spinach, mint, apples, pears (and other fruits that brown when exposed to air)

According to the Journal of Food Science,[2] these foods contain an enzyme which causes chemical reactions that reduce the formation of allyl methyl sulfide, as well as directly reducing odours.


Fight garlic breath: drink milk!

Another study by the Journal of Food Science [3] found that milk is very effective in the deodorization of allyl methyl sulfide. Whole milk obtains the best results, since the fat content is partly responsible for deodorization. Furthermore, drink the milk during the meal, since it will act directly on the volatile molecules created while eating.


Fight garlic breath: substitute fermented garlic flowers for garlic

In some recipes that contain garlic, you can substitute fermented garlic flowers for garlic, since they are much easier to digest and won’t cause garlic breath!

You don’t have any fermented garlic flowers on hand? Find the point of sale nearest you.

garlic flowers store

Fight garlic breath: simply have friends who love garlic 🙂


Looking to have some Quebec-grown garlic? Buy your Quebec garlic from our online store in season.

buy online garlic

These are some recipe ideas where you can substitute fermented garlic flowers for raw garlic:

Garlic scape mayonnaise (aioli)

Inspiring tzatziki with garlic scapes

Hummus with roasted garlic or garlic scapes

Black olive tapenade with garlic scapes

[1] Differentiation of mouth versus gut as site of origin of odoriferous breath gases after garlic ingestion

[2] Deodorization of Garlic Breath Volatiles by Food and Food Components

[3] Effect of milk on the deodorization of malodorous breath after garlic ingestion.