![\"blog-preserving-fresh-garlic-scapes\"](\"https:\/\/lepetitmas.ca\/blog\/wp-content\/uploads\/2019\/07\/blog-preserving-fresh-garlic-scapes.jpg\")
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You can now find fresh garlic scapes<\/strong><\/a> in grocery stores in abundance! Are you a fan? Well, we will teach you how to preserve them.<\/p>\n In your stomach!<\/strong><\/p>\n Why keep something for later when you can eat it now? Have a look at our delicious fresh garlic scapes recipes<\/strong><\/a>. Want to invent your own recipes? When raw, garlic scapes are similar to green onions. When cooked, they are like garlicky beans or asparagus. You\u2019ll discover that garlic scapes can be used in an almost infinite number of ways.<\/p>\n In the fridge<\/strong><\/p>\n You\u2019ve stocked up on garlic scapes at the market, and now you\u2019re afraid that they might go bad? Don\u2019t worry! Garlic scapes will keep for several weeks in the fridge in a plastic bag.<\/p>\n In the freezer<\/strong><\/p>\n There are two ways to enjoy garlic scapes in the winter. The first is to pur\u00e9e the garlic scapes into a pesto<\/strong><\/a>\u00a0and the second is to If you\u2019re short on time, you can also freeze them whole and then easily cut them while still frozen, once you want to use them.<\/p>\n Through fermentation<\/strong><\/p>\n At Le Petit Mas, we ferment our garlic scapes, and they are the best in the world<\/a>. If you want to try your hand at fermenting your own garlic scapes, you can read about how to do it here<\/a>.<\/p>\n Discover our fermented garlic scapes and organic Quebec garlic through our online store<\/a>\u00a0or\u00a0in grocery stores<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" You can now find fresh garlic scapes in grocery stores in abundance! Are you a fan? Well, we will teach you how to preserve them. In your stomach! Why keep something for later when you can eat it now? Have… Lire la suite<\/a><\/p>\n","protected":false},"author":1,"featured_media":3142,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[125],"tags":[144,145],"_links":{"self":[{"href":"https:\/\/lepetitmas.ca\/blog\/en\/wp-json\/wp\/v2\/posts\/3140"}],"collection":[{"href":"https:\/\/lepetitmas.ca\/blog\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lepetitmas.ca\/blog\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lepetitmas.ca\/blog\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lepetitmas.ca\/blog\/en\/wp-json\/wp\/v2\/comments?post=3140"}],"version-history":[{"count":3,"href":"https:\/\/lepetitmas.ca\/blog\/en\/wp-json\/wp\/v2\/posts\/3140\/revisions"}],"predecessor-version":[{"id":3144,"href":"https:\/\/lepetitmas.ca\/blog\/en\/wp-json\/wp\/v2\/posts\/3140\/revisions\/3144"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lepetitmas.ca\/blog\/en\/wp-json\/wp\/v2\/media\/3142"}],"wp:attachment":[{"href":"https:\/\/lepetitmas.ca\/blog\/en\/wp-json\/wp\/v2\/media?parent=3140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lepetitmas.ca\/blog\/en\/wp-json\/wp\/v2\/categories?post=3140"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lepetitmas.ca\/blog\/en\/wp-json\/wp\/v2\/tags?post=3140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"pizza](\"https:\/\/lepetitmas.ca\/blog\/wp-content\/uploads\/2017\/03\/pizza-aux-fleurs-d-ail-fraiches.jpg\")
<\/p>\n![\"congeler](\"https:\/\/lepetitmas.ca\/blog\/wp-content\/uploads\/2017\/03\/congeler-les-fleurs-d-ail-fraiches.jpg\")
<\/p>\n![\"10\"](\"https:\/\/lepetitmas.ca\/blog\/wp-content\/uploads\/2017\/06\/10.jpg\")
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