The garlic flower comes from the same plant as the garlic cloves. It is actually the stem of the plant, which is harvested in early summer. In the kitchen, it gives dishes to which we add a tasty fragrance, more delicate than that of fresh or dried pods.

You can use the garlic flower, whole or ground, in the preparation of soups, broths or in dressings. It also gives lots of flavor to marinades, dips, mashed vegetables or potatoes. Add it in your vegetable papillotes, your fish and seafood dishes, or in a quiche or an omelet.