Garlic Scapes
The scape is the reproductive organ of the plant. If left to grow, the scape will curl, like a pig’s tail, then straighten out and produce a flower (an umbel). The production of the umbel takes resources away from the bulb growing beneath the soil, therefore growers often remove the scape in hopes of maximizing bulb size. Scapes are garlicky, but with a fresh green taste. They can be used in any dish one would typically use garlic, but scapes offer a brighter, more complex garlic flavour, with less bite than the garlic cloves. One of my favourite ways to use scapes, is in a Garlic Scape Pesto.
Here is the recipe I use.
I have substutited roasted pumpkin seeds for cashews, dried basil for fresh and Grana Padano cheese for parmesan with great results.
Every year I try to pickle up some scapes. We love them on burgers, in place of pickles and they make a very enjoyable and unique garnish for Caesers.
Here is the recipe I use.
I do add a ¼ teaspoon of black tea leaves to each 500 mL jar. The tannins keep the pickled scapes crunchy.
If you find that you just cannot get enough of these unruly green curlicues, give them a quick sauté in olive oil, with or without some of your other fresh garden greens, for an amazing side dish to any grilled meats. You can also even toss garlic scapes on the grill right along side your grilled beast.
Scapes last at least two weeks in the fridge. Truthfully, I have kept them for two months in a ventilated container. The ends will be woody, so I just trim those off. The only place mold forms is around a semi-transparent sheath at the base of the scape. For longer term, refrigerated storage, just remove this sheath from any scapes you notice it on.
Scapes also freeze well. Chop them into one inch chunks and put them in a ziploc bag, then thaw them out when you need a garlic scape pesto fix in the dead of winter.
I am often asked if you can make and freeze the pesto. You can, however, I would avoid adding the cheese until you are ready to serve.
We do let a number of our plants flower to produce an umbel and then harvest the bulbils. Bulbils are not seeds but rather mini clove-like growths that happen to grow within the flower stalk of the garlic plant. Incidentally, bulbils are also great to eat. No need to peel…just sprinkle them on top of what ever you want to add texture and garlic flavour too. I love them on fire roasted bratwurst, topped with mayo.
