Published on September 4, 2025
Knock, knock, knock — who’s there? Québec garlic
Who am I? September is my favorite month. I’m produced in Québec. I add a little something special to all your dishes. Obviously, if you’ve already read the title of the article, the riddle is pretty easy. Yes, we’re talking about Québec garlic! For some, the arrival of cooler days means pumpkin spice lattes. For us, September means Québec garlic finally showing up in our markets. Grab your bulbs — it’s time to jar those cloves!
Garlic is certainly the ultimate ally for flavourful cooking. Did you know that Québec garlic has more flavour than its imported counterpart? That means you need less of it for a bigger taste. Also, when it comes to storage, local garlic keeps longer because it hasn’t travelled thousands of kilometres before landing in the produce section of your grocery store. But how can you tell if the garlic you’re choosing is from Québec? Simply look for the logos of the Association des producteurs d’ail du Québec and Aliments du Québec. Our producers proudly display them on their products. Keep an eye out — you should spot them easily.
It’s growing, it’s growing
First, you should know that in Québec, garlic is harvested at the beginning of August. Then, you need to wait a few weeks for optimal drying, which helps preserve it for up to 12 months. Québec garlic is available for a limited time, since the harvest is done in the summer and the products hit the shelves in the fall. So it’s completely normal that, in the middle of March, you can’t find Québec garlic at your supermarket anymore. You have to plan ahead for the winter months and stock up on this tasty little white gem.
Good to know: if you’re having trouble finding Québec garlic at your grocery store, turn to your local producers. The Association des producteurs d’ail du Québec has over 200 members across the province — from Abitibi to Bas-Saint-Laurent, including Mauricie.
How do you store it?
The key to keeping your Québec garlic longer? A dry, cool, and dark environment — as simple as that. Depending on the variety and environmental conditions, bulbs can be stored for 3 to 10 months. You know that little pot with holes near grandma’s sink? That’s a winner! Just be sure not to store garlic in the fridge or in a sealed bag, as that speeds up germination. For those who want to freeze their garlic, no problem. Just boil the cloves with their skins on, then mash them into a purée and mix with olive oil. In short, the hunt for cloves is officially on!
If you’d like to learn more about Québec garlic and its benefits, we invite you to consult the best source there is: the Association des producteurs d’ail du Québec.
