The fermentation trend: delicious garlic scapes

fermentation trend - fermented garlic flowers

Le Petit Mas, a Quebec agribusiness specializing in growing organic garlic, has been using fermentation to preserve its garlic scapes since 1989.

Fermented products, such as sauerkraut, tempeh, kombucha, kimchi, kefir, and sourdough bread, have made a remarkable comeback in our food habits in recent years, and not without reason.

A few facts about this new (old) trend!

First of all, there are several types of fermentation. The most well known in the agri-food industry are alcoholic fermentation and lactic fermentation.

How does lactic fermentation work?

For centuries, people have been using lactic fermentation to preserve all kinds of vegetables: cabbage, carrots, parsnips, beats, cucumbers, gherkins, onions, etc. Lactic fermentation is most commonly used to make cabbage into sauerkraut, but it is also used to make yogurt, kefir, and sourdough bread.

The lactic bacteria transform the sugars, essentially fructose, into lactic acid and organic acids. The lactic acid produced during fermentation also inhibits the growth of harmful bacteria. Lactic fermentation thus acts as a preservative.

The lactic and organic acids completely change the flavour of the final product compared to the initial one, giving our garlic scapes their delicious taste.

The benefits of lactic fermentation

The lactic fermentation of vegetables and our garlic scapes has many benefits:

1) It keeps the product alive and good for your health, thanks to the lactic bacteria and enzymes produced, as well as maintaining the concentration of vitamins, nutrients, and bioactive molecules of raw foods.

2) It preserves the vegetables for several years through entirely natural means without chemical additives or pasteurization.

3) It creates new flavours thanks to the lactic and organic acids produced.

A short history about Le Petit Mas fermented garlic flowers

Le Petit Mas has been using lactic fermentation for its garlic scapes for 25 years. The lactic bacteria needed for fermentation are naturally present in garlic scapes. This is why, initially, a jar of garlic scapes in oil that had been forgotten in the fridge began to ferment.

Given the delicious flavour this created, Le Petit Mas immediately wanted to spread the good news. Several years of research later, Le Petit Mas created a unique and standardized transformation process and brought fermented garlic scapes to Quebec’s agri-food market.

Looking to try our fermented garlic flowers, but don’t have any on hand? Find the point of sale nearest you.

garlic flowers storeLooking to try other fermented vegetables or make some yourself? Find out about Caldwell Bio Fermentation Canada, another business in the Eastern Townships.

How does it differ from wine or beer fermentation?

There is also another type of fermentation: the alcoholic fermentation used to make beer and wine. What is the difference? In beer and wine, yeasts transform sugars into ethanol and carbon dioxide (CO2) rather than into lactic acid.





Vous aimeriez découvrir d’autres légumes fermentés ou en faire vous même? Découvrez Caldewell Bio Fermentation Canada, une autre entreprise de l’Estrie.




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.