These long, curly shoots are cut from the tops of growing garlic bulbs. Trimming them off helps the bulbs grow and makes for an annual harvest of funny looking tendrils that have the flavor of mild, grassy garlic cloves—a win-win, in my book. Garlic scapes make a limited-time appearance at the local NYC farmer's market, and it seems they are getting more and more popular, perhaps even approaching ramp-like levels of fame? This weekend it seemed every shopper's tote had the telltale tangle of green garlic scapes peeking out... And I was no exception! Last year I made Dorie Greenspan's garlic scape pesto, which was delicious on pasta and stirred into white beans (and a lingering container of the frozen scape pesto in the back of my freezer was a delightful find in the fall!).
This weekend I tossed some thinly-sliced scapes in a herby, homemade vinaigrette, tonight I'll try them in this summer succotash. I've heard you can even roast them? Sounds heavenly.
Have you tried garlic scapes? How do you use them?
From: Hanna | 6/22/11 at 1:11 pm
I saw these at a local Chicago market last week and didn't know what to do with them. Hopefully I'll have a second chance at tomorrow's market – if so, I'll be sure not to pass them by again!
From: Emily | 6/22/11 at 1:21 pm
I love these!!! They are a beloved Korean food~ they are delicious cooked, pickled, or even raw! I have some in my fridge, kimchi style and some in a jar pickling away~
From: Andrea F. | 6/22/11 at 2:36 pm
I just got these in my CSA bag yesterday and wasn't sure what they were. Now I know and can figure out what to make with them. Thanks!
From: Mike M | 6/26/11 at 12:11 pm
I grow garlic in my back yard. It's super easy. When I harvest the scapes I make a pesto out of them. Its amazing in pasta, crusty bread, steak,.etc. Bonus part is you can freeze it and use it on fresh Tomatoes. Try it, you wont be disappointed.
From: Vickie | 7/4/11 at 1:39 am
Cut little slices of garlic scapes (like dicing chives) and sauté with minced ginger in EVOO. Add cooked spaghetti, broccoli, & carrots. Add some soy sauce & a couple tablespoons of 'Not Butter'. Toss & serve.
They're also great in just about any other recipe that calls for chives, green onions, or garlic. They make yummy garlic pickles!
From: Jackie | 1/16/13 at 4:42 pm
I like trying scapes grown from different varieties of garlic. Scapes only grow from hardneck garlic and these garlics have different names and vary in intensity of flavor from mild to very hot. I order online from farmers across the county as they ripen as locally they will only be avail for 2 or 3 weeks of the year. They ripen first in California, then Washington, followed by the the Mid-West and finally the East coast. I eat the mild ones raw in salads and can the hotter varieties and use these as Xmas gifts