Garlic scapes are also known as green garlic. If you haven’t cooked with garlic scapes, you are missing out on a simple and mildly flavorful part of the garlic plant that is only available for a limited time each year.
These scapes are only available for a few weeks each year, so those who love to cook, make a point of seeking out these flavorful additions to summer recipes. Since they come directly from the garlic bulb, these scapes also contain a rich supply of vital nutrients and minerals, as well as certain active ingredients and antioxidants. They are very low in calories – only 30 calories per 100 grams – as well as good amounts of dietary fiber, vitamin C, and provitamin A.
Store in the refrigerator and use it within a week, as the stalks will eventually soften and lose their punch. Trim the end that was formerly attached to the bulb and discard the flowery blossom, as it tends to be stringy. You could also blanch (quick boil) for 60 seconds, followed by an ice bath, then freeze.
Garlic scapes can be used in a variety of ways since they have a nearly identical flavor to garlic, just slightly less spicy. You can eat the scapes raw, grill them, fry them, make olive oil paste for a marinade or use them as a salad vegetable. The tops of the stem are the most tender and flavorful portions, and many people also enjoy adding them to soups and stews. You can sauté it and incorporate it into fried rice, omelets, stir-fries or as a pizza topping. Try them pickled,and especially on pesto — to be tossed into pasta, spread onto sandwiches, lathered onto bruschetta and dipped with grilled vegetables.
GARLIC SCAPE PESTO
Vegetarian Spinach, Pea and Garlic Scape Soup
GRILLED GARLIC SCAPES WITH SEA SALT
Parmesan and Garlic Scapes pasta