Garlic Scapes
Garlic scapes are the curly flower stalks of hardneck garlic—the sweetest, mellowest form garlic takes, and a real garlic lover's delight. They're only in season for a couple of weeks a year, usually early summer, so grab them while they're here.
Storage
Store them unwashed in a loosely sealed bag in the crisper drawer—that's all they need.
Keeps For
Fresh garlic scapes keep three to four weeks in the fridge, but the flavor's best within the first couple. To freeze, chop into short pieces, spread on a tray, freeze, then bag—they'll keep well into winter.
Flavor Profile
Garlic scapes taste like fresh, sweet, grassy garlic, less intense than cloves. Raw, they're crisp with a mild bite; cooked, they soften to a tender, green-onion-like texture with a delicate garlic aroma.
How to Prep
Like asparagus, snap the bottom to find where it turns woody—or just take a bite to check. We tend to harvest ours a little longer than most, because every so often you get lucky with a particularly tender scape that stays good well past the usual snap point. Chop into segments sized for your dish; no need to peel the stems. If yours still have their outer leaves on, you can leave them—they act as a natural barrier protecting the stem inside. If those outer leaves start to go, just peel them off and toss them; the scape underneath is fine.
Ways to Cook
- 1 Toss chopped scapes into stir-fries instead of green beans—adds crunch
- 2 Blend scapes into pesto with cheese, oils, and lemon—use widely
- 3 Chop and mix into scrambled eggs or frittatas instead of onions
- 4 Grill whole scapes with olive oil and salt as a garlic-flavored side
- 5 Use in place of garlic or green onions in most recipes
- 6 Replace leeks in a dish for a garlicky take
Pairs Well With
Good to Know
Dried or discolored tips are the first sign they're past their prime—use those soon. As they age they soften and the color dulls; still fine to cook, just less crisp. Toss any that turn slimy or smell off.
Did You Know?
Left uncut, a scape's tip opens into a small flower head—but it's mostly a cluster of tiny bulbils, baby garlic clones rather than true seeds. In fact, cultivated garlic almost never sets viable seed, so nearly every clove you've ever eaten is a clone.