Garlic Scapes

Most of the supermarket garlic is softneck garlic, but if you happen to grow hardneck garlic (such as varieties from the Rocambole, Porcelain, and Purple Stripe groups) you will have flower scapes that should be cut off at this time of the year (in my Zone 5 climate).

Besides the scapes making one of the most beautiful shapes in nature, they are also delicious to eat. My friends at Boundary Garlic insure that I have a couple of huge bags of them in the fridge. They keep for at least a month.


The part beyond the bulge (it ends in a point) is really tough, so I always cut it off just below the bulge. Then they can be oiled and barbecued or marinated:

Marinated Garlic Scapes

Steamed garlic scapes, cut into bite-sized pieces
Raw red onion (or other mild onion), thinly sliced
Red pepper strips, lightly steamed
Equal amounts of olive oil and lemon juice
Chopped fresh herbs (dill, parsley, mint, etc, alone or in combination)

Mix oil, lemon juice and herbs in bottom of bowl. Add vegies. Sprinkle with salt to taste. Toss then refridgerate for about an hour.

I have also left the scapes to dry for use in dried flower arrangements. They loose some of their curl, but are still very interesting. I understand that in Japan the fresh scapes are popular for arranging.