It is the season to cook with Quebec garlic scapes

it is the season to cook with garlic scapes

After asparagus and radishes, Quebec-grown garlic scapes start appearing in supermarkets, public markets and organic food baskets.

One question that often comes up when Le Petit Mas goes to fairs is: “What can I cook with garlic scapes?”

To answer this question, we must first distinguish between two products: our fermented garlic flowers and fresh garlic scapes.

Fermented garlic scapes in oil

Developed in 1989 by Le Petit Mas, our fermented garlic flowers are a seasoning. More delicate than garlic, they don’t have that “burning” taste of garlic cloves. The fermentation process makes the raw scapes more easy to digest and they won’t give you garlic breath. So fermented garlic scape butter will be much more digestible than traditional garlic butter and won’t overpower the taste of your lobster or prawns.

Ready to use, fermented garlic scapes will quickly season everyday meals as well as fancier dishes: salads, dressings, pasta, seafood, marinades, pizzas, sandwiches, vegetables, etc.

Try Le Petit Mas fermented garlic flowers, available year-round in stores.


Fresh garlic scapes

Fresh garlic scapes can be eaten in two ways.

Cook fresh garlic scapes like other vegetables. Their taste is similar to green beans or asparagus, but slightly sweeter. Fresh garlic scapes can be steamed, baked or fried. When you can easily poke them with a knife, they are ready to eat. Add them to stir-fries, pizzas, quiches and more.

Raw and finely chopped, fresh garlic scapes are a good substitute for green onions in salads, soups, etc. (1 garlic scape = 1 green onion).

Most market gardeners sell garlic scapes seasonally (late June to mid-July). Go to public markets throughout Quebec to stock up!

Now that we have made the distinction, here are some summer recipes for cooking with Quebec-grown garlic scapes:

Summer recipes for fermented garlic scapes

garlic scape marinade for fish and poultry

Garlic scape marinade for fish and poultry







grilledherby potatoes with garlic scapes

Grilled herby potatoes with garlic scapes








spring pizza with shrimp imp asparagus cheese and garlic scapes

Spring pizza  with shrimp imp asparagus cheese and garlic scapes







Summer recipes for fresh garlic scapes

summer salad with tomatoes and fresh garlic scapes

Summer salad with tomatoes and fresh garlic scapes







quiche with fresh garlic scapesQuiche with fresh garlic scapes

garlic scape pestoGarlic scape pesto







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