Garlic Scapes can be long and straight or coiled and bent at various points along the length of the stem. Scapes are free of leaves aside from the spathe at the top of the Scape. Depending upon maturity of the Scape, the spathe can be bulbous and split open. Scapes release a pungent oil and robust peppery flavor when squeezed. Its flavor is similar to that of green garlic, only milder with nutty tones.
Garlic Scapes have been used as a traditional spring vegetable in Middle Eastern, Asian, and Eastern European cuisines. Garlic Scape and pork fried rice is a popular dish in parts of Asia. Garlic Scape Pesto is a seasonal stand-out recipe. Simply frying the scapes for a crunchy snack is also popular. Scapes are also prevalent in Jewish culture and is also known in Yiddish as Kantshekeh or Whip, a recgonition to its shape and form.
We remove Garlic Scapes from our growing garlic plants just after they appear in early summer. This allows the garlic plant to focus more energy on bulb development.
Garlic Scapes can be chopped, grilled, roasted, sautéed, and added to soups or pureed into sauces. Scaples can used in raw and cooked preparations, both as a vegetable and an herb.
Cooking or grilling Scapes will mellow the flavor and impart a sweet undertone. They work well in flavor infusion recipes such as compound butter, hummus, and fresh pesto and are ideal for pickling and preserving for future seasons. Scapes also compliment flavors of eggs, olive oil, bacon, nuts, citris juices, and cheeses. Complement the Scapes with fresh herbs such as basil, oregano, and parsley.
Garlic scapes are simply the tender shoots of the garlic plant. Garlic scapes grow up from the woody stock of the plant into green, curly tendrils with a bud, or the umbel, on the end. If allowed to continue growing, the bud will produce a cluster of small white or purple flowers that will eventually seed