Garlic Scapes: What do you do with them?

garlic scape

If you grow your own garlic, the scapes are likely ready to be harvested now. Scapes are the long flower stalks that rise from the bulb. Some gardeners believe that they must be cut off once they curl to allow the plant’s energy to go into producing a larger garlic bulb. Others disagree, arguing that it makes no difference. Whatever you believe, one thing is true: these things are delicious! They are available at local farmer’s markets now if you don’t grow your own garlic.
garlic scape ready to cut

Here are a few suggestions of what you can do with these odd-looking things:
1. Remove the flower head, chop them in 2 cm. lengths and saute them in a stir-fry.
2. Steam them with fresh asparagus spears. Tonight we made foil packets of asparagus and garlic scapes, dotted them with butter and roasted them on the barbecue.
3. Saute them in a small amount of oil and season with a little salt. Try different oils, like walnut or sesame. Try some of the flavoured local Vancouver Island salts.
4. Toss them into a quinoa salad. Chop them very finely if you are going to serve them raw as they may look like chives but they are not as tender.
5. Make garlic scape pesto. Soooo good!
6. Chop finely and add them to a marinade.
7. Just shove them in a vase and you’ll have an instant artistic floral arrangement as a centrepiece.


About Flavour and Savour

clean-eating recipes, mostly gluten-free, always delicious!
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3 Responses to Garlic Scapes: What do you do with them?

  1. Eha says:

    I normally use the scapes in stirfries, but this list is very impressive and when the ‘scape’ season is on again Down Under shall remember!! And smiles there are for the last one on the list 😀 !

    • Do you grown your own? When are yours ready for harvest–December?

      • Eha says:

        I have on a few occasions – all garlic does not seem to produce such. As I did not plant garlic last year, methinks it was a tad earlier, November perhaps or early December! A lot of growers only know them by name here . . .

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