They’re here—in my own garden and at farmers’ markets—just in the last week: Garlic scapes!
What is a garlic scape, you ask? The scape is the little curlicue sprout that shoots from the top of a hardneck garlic plant. Many home gardeners and professional growers cut off the garlic scape to direct the plant’s energy toward growing a fat bulb (the underground part) with large, flavorful cloves. In our hardiness zone 6a, scapes typically arrive in early June (garlic is harvested in late June to early July); this season they’re a few weeks early in my garden.
Garlic scapes have a milder, “greener” flavor than garlic cloves, and you can chop the green parts and use them in place of (or in addition to) the cloves. Garlic scapes make a healthful way to add taste and interest to your springtime cooking.
What to do with garlic scapes? Here are some ideas to get you started:
- Chop them finely and add to your favorite homemade vinaigrette dressing
- Chop them and toss with a pint of cherry tomatoes, fresh thyme sprigs, salt and pepper and a good glug of olive oil, wrap the lot in foil and grill-roast for 15–20 minutes
- Make garlic scape pesto
- Chop them and use as you would garlic cloves in any recipe
- Mix minced garlic scapes with softened butter, fresh herbs and salt and pepper, dollop on a grilled steak
Like everything wonderful, garlic scapes are a fleeting, seasonal pleasure. If you can find a bagful at your farmers’ market, by all means bring some home. I spotted garlic scapes on several tables at the Hyde Park Farmers’ Market; Madison’s at Findlay Market sells garlic scapes from Niemeyer Farm, and they’re popping up on restaurant menus around the region.
About the illustration: The generous and talented Linda Cassady provided the lovely image of garlic scapes. Linda is a Chicago-based illustrator and designer. See more of Linda’s work in her illustration portfolio.
I was just at the farmers market in Mars Hill, NC and there was a basket filled with garlic scapes. Not knowing what they were I inquired and the vendor broke off a piece and said to taste it. It was anything but a mild garlic taste. I can imagine that it would be good in lots of things including quiche, BUT make sure you use it sparingly of have some good breath mints handy.
Thanks for the comment, Sonny! I would guess that, like garlic itself, different varieties of scapes also have different levels of flavor.