our passion: garlic

Due to our 25 years of experience as garlic producers, our Quebec-grown garlic stands out for its long-lasting freshness, bold taste and great appearance. You love garlic? You will love ours even more! 

Our flagship product, fermented garlic flowers, makes cooking easier. This unique seasoning will enhance all your recipes: it is easy to digest and leaves no garlic breath.

CHEFS and BLOGgers love our products

"Le Petit Mas, in Compton, produces really amazing garlic."

 Danny St-Pierre, chef

"For me, they're a great discovery."

— Bob le chef, about fermented garlic flowers

"The garlic flower is the ideal accompaniment to wine. Contrary to regular garlic, which often destabilizes wine, 
the garlic flower is one of its best friends." 

— Tastevino, food blogger

our business

VIDEO

 

 

Recent posts

How should I store my canadian garlic?

how should i store my canadian garlic

how should i store my canadian garlic 1-    Buy fresh Quebec garlic in season: In addition to being more flavourful, juicy and exquisitely crisp, fresh garlic doesn't have its germ! (Buy it directly from our our online store as of early August.) 2-    Buy garlic directly from producers: Garlic bought directly from producers has never been stored in cold rooms, which cause the cloves to germinate early. (The producer: that’s us!) 3-    Buy garlic from an experienced producer: The way garlic is dried is critical for ensuring that it will keep well throughout the year. Experienced producers know how to process garlic at each of the different steps of production to ensure the quality of the bulbs. (Le Petit Mas has 25 years of experience!) 4-    Buy a garlic variety that naturally stores well: Garlic varieties do not all have the same shelf life. The Music variety we grow naturally keeps well (it will keep from one harvest to the next), while other varieties have a shorter shelf life. (The Music variety is the one we sell!) 5- Follow your producer’s advice on how to store garlic: Ultimately, if you buy our garlic, keep it handy on your kitchen counter or in your cupboard at room temperature (around 20°C). Since our garlic has not undergone a dormancy period (which happens when it is kept in the cold), its biological clock has stopped. The germ will grow very slowly inside the bulbs and won’t come out for several months—or even not at all—before the next harvest. Order your Quebec garlic as of early August and enjoy it throughout the year! buy online garlic While waiting for the next harvest, try our fermented garlic flowersavailable year-round in stores. Once opened, the jar keeps in the fridge for over two years! garlic flowers store  

The fermentation trend: delicious garlic scapes

fermentation trend - fermented garlic flowers

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.

TENDANCE LÉGUMES FERMENTATION     

See all posts