Don’t Escape the Garlic Scapes

​If you planted garlic last fall the plants should be about knee high in mid-June.  If they haven’t already, very soon they will put out a scape.  The scape is the flower stalk for garlic.  It’s a strong stem that curls ending in a pointed flower bud.  Common advice is to cut the scape so the plant can put all its energy into the bulb.  Scapes are considered a fine addition to many dishes adding a mild, fresh garlic flavor.  

Last year I experimented with my garlic and the results are shown in this picture.  

• On the far left is a a bulb that I planted that spring.
• The middle bulb was planted in the fall but I left the scape on the plant. 
• The right plant is one planted in the fall and the scape was removed. 

There have been years that I have tossed my scapes onto the compost heap not valuing them.  But I have been made aware that they are considered somewhat of a delicacy this time of year.  I’ve seen fresh scapes offered for sale between $5 and $15 per pound.  When I learned this, I saw my compost pile as being a little too rich.  So, I went searching for better ways use the scapes.
 
According to the website Epicurious.com (www.epicurious.com/ingredients/how-to-make-the-most-of-garlic-scapes-article ) scapes can be used to make pesto, grilled, added to butter, and sautéed.  The garlic flavor can be toned down by blanching them salted boiling water for 30 seconds.   The website bonappetit.com (www.bonappetit.com/test-kitchen/ingredients/article/garlic-scapes ) suggests adding diced scapes to vinaigrette or pickling. 
 
Scapes can be used fresh, refrigerated for up to 3 weeks if stored in a plastic bag, or frozen for later use in soups or casseroles.
 
Once the scapes have been cut it is a good time to give one last light fertilizer application as the plants put their final efforts into creating a large bulb. 
 
Garlic can be harvested in mid to late July when about half the leaves have turned brown.   See my post from August 2017 for harvest tips.