Garlic Scapes
Flower stalks of hardneck garlic with fresh, sweet, grassy garlic flavor
Storage
Store garlic scapes unwashed in a lightly sealed plastic bag in the fridge crisper. They can also be kept upright in a glass of water for a few days.
Shelf Life
2-4 weeks, sometimes longer. To freeze, chop or blanch short pieces, spread on a tray, freeze, then bag—this preserves them well into winter.
Flavor & Texture
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.
Prep Tips
Like asparagus, snap the bottom to check for woodiness. Give it a bite. Chop scapes into segments sized for your dish. The thicker ends may be stringy—consider peeling that part or slicing it thinly. No need to peel the stems.
How to Use It
- Toss chopped scapes into stir-fries instead of green beans—adds crunch
- Blend scapes into pesto with cheese, oils, and lemon—use widely
- Chop and mix into scrambled eggs or frittatas instead of onions
- Grill whole scapes with olive oil and salt as a garlic-flavored side
- Use in place of garlic or green onions in most recipes
- Replace leeks in a dish for a garlicky take
Tastes Great With
Olive oil, parmesan, lemon, pine nuts, bacon, mushrooms, eggs, chicken, butter, pasta
Watch Out For
Discard any dried or discolored tips—these indicate age. Store unwashed to prevent moisture rot. When freezing, blanching helps retain flavor, but raw-freeze methods also work. Be mindful of thick scape ends—they can be stringy if not sliced thin.
Fun Fact
Garlic scapes are the flower stalks of hardneck garlic—harvested in early summer so the plant focuses energy on bulb growth. They're only available fresh for a few weeks (usually June), making them a rare spring treat that won't show up in most grocery stores.