Garlic Scapes

One of the joys of growing hardneck garlic is harvesting and cooking their versatile flower stalks.  

Removing the scape allows the plant to focus on the development of the garlic bulb, rather than developing seeds.  The scapes should be removed from the plant before the flower heads open - simply cut off the stalk where it emerges from the leaves of the plant.

The flower head, as well as the stalk, is edible, imparting a mild and sweet garlic flavor to the dish.  Roasting or grilling the scapes softens their texture and mellows their flavor even more. A good source of Vitamin C and A, the scapes also contribute fiber, magnesium, selenium and calcium to the diet.  Scapes have antioxidant, antimicrobial and anti-inflammatory properties.

While most typically you'll see garlic scapes used to make pesto (recipe below), don't limit yourself to enjoying them only in this way.  Try cutting them into 1/4" pieces and adding them to your favorite biscuit recipe.  They are delicious in any type of curry, or grill them and serve them with an aioli dip.  Add them to soups, stews or stir-fries.  Scapes can even be pickled, although I have yet to try either making or eating pickled scapes.  

If you are a pesto lover, you'll enjoy this recipe.  I store it in the freezer in recycled one cup containers with a coating of olive oil to prevent it from oxidizing.

Garlic Scape Pesto

8 oz garlic scapes (about 20), cut into 1" pieces

2/3 cup walnuts

1 cup fresh basil

2/3 cup freshly grated parmesan cheese

4 tbs. freshly squeezed lemon juice or to taste

Salt

Enough good quality olive oil to bring mixture to desired consistency

Add nuts and scapes to food processor and chop roughly.  Add basil, parmesan cheese and lemon juice and blend until pesto has a slight texture to it (you don’t want mush!).  Slowly drizzle in olive oil until desired consistency is reached, then add salt.  Taste and adjust as desired.  

Delicious!