Garlic is easy to grow and in mass quantities. We planted about 500 cloves last fall and the garlic will be harvested in mid-summer. As for now, I’ll enjoy eating the delicious garlic scapes, which are the flowering stalks in garlic plants. Regardless of what you decide to do with your scapes, if you grow garlic, it’s important to pull or cut them off for larger and thicker bulbs.
In our video, Ethan explains his experience and knowledge with removing garlic scapes. The best time to pull or cut is when they’ve fully formed and larger than the plant, yet still feel flexible. Not a problem though if you happen to remove them late. The scape might to be tough but still delicious when softened in a sautéed or dehydrated.
They have a great garlic taste with a slight sweet undertone. I use fresh scapes in salads, omelets, pesto, or grilled with a little olive oil and a dash of salt and pepper. I also dehydrate scapes or freeze tender ones for later use. Serious Eats has a nice post on fast and easy recipes I suggest you try.
I find growing garlic provides double-duty benefits for my cooking obsessions. You’ll be able to find scapes at your local farmer’s market. They’re delicious and very versatile.
Storing Garlic Scapes – Store in a plastic bag. They’ll keep for two to three weeks in the refrigerator. You can also freeze chopped or full garlic scapes. First freeze a layer on a baking sheet then transfer to a freezer safe container for long storage. Blanching is not required if they’re young and tender.
Dehydrating Scapes – I chop them before dehydrating. My last batch took about 15 hours at 125 degrees to completely dry. I’ll use in soups and casseroles. The rest I’ll pulverize into a powder for a dry seasoning for savory dishes.