Garlic Scapes

Ever wonder about those interesting curled shoots coming off the garlic plants? These are the lovely flower heads of the garlic bulbs. They are delicious and are actually a vegetable on their own as well as a mild garlic seasoning. Unlike the fiery flavor of garlic bulbs, they have a sweet flavor that is a mix of garlic, leek and onion, and a texture not unlike asparagus. 

Freshly harvested garlic scapes

Scapes grow out of the center of hardneck garlic, usually starting in early June. It’s best to harvest them when they are young, usually right before they make a huge curl, as they tend to get tough the longer they stay on the plant. 

You will be doing the garlic a favor by pinching out the scapes since leaving them on the plant reduces the size of the garlic bulb below and makes the bulbs less storable.

Garlic scapes ready to pick

Check out farmers’ markets

Scapes are available at farmers’ markets now and will probably be around a couple more weeks. They store quite well in the refrigerator so when you find them, pick up a few and give them a try. They are delicious grilled or chopped fresh for a salad, frittata or stir fry. Or, blend them into hummus or pesto, or puree them and mix into softened sweet butter for a delectable dressing for sweet corn. They are also scrumptious when pickled. 

Garlic scape, lemon verbena pesto

Garlic Scape Pesto

½ c. garlic scapes

2 c. fresh basil leaves, oregano, parsley, lemon balm or any combination you desire

¼ c. nuts (pine, walnut, pecans)

1 ½ t. salt

¼ t. pepper

½ cup olive oil

3 oz. Parmesan

Combine all ingredients except oil and cheese in blender or processor. Add half the oil. Process while adding the rest of the oil. Stir in cheese and toss with hot cooked pasta or rice. If you have plenty of scapes, consider making the pesto and freezing it in ice cube trays or flat in a freezer bag. Leave out the cheese until ready to use. You can simply break off a piece for a quick lunch. 

Garlic scape pesto ready for the freezer

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