Foods We Love: The Garlic Scape | Seventh Generation
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Foods We Love: The Garlic Scape

Author: robin

Garlic ScapesIt always makes me feel good to visit our local farmer's market. I love to support the locavore movement, and I usually learn something new from the farmers or their assistants. This week was no exception.

Front and center were beautiful garlic scapes, which shoot up from the bulb looking like green curling ribbon. Garlic, part of the allium family along with onions and leeks, grows underground. As the bulb matures, a shoot pokes its way up through the dirt. If left attached, the shoot will inhibit further growth of the bulb, so farmers lop them off.

What can you do with these shoots, which taste -- at least to me -- like a cross between garlic and onion? A lot it turns out. From various food blogs come these suggestions:

  • dice them into scrambled eggs
  • slice them thin into a salad
  • sauté them
  • use a small bit in guacamole
  • turn them into pesto

Here's one pesto recipe, from the What Geeks Eat blog:

Garlic scape pesto

1 pound garlic scapes
1 cup grated parmesan cheese
Olive oil (about 1/2 to 1 cup)
Pine nuts if available
Chop the garlic scapes into 3 inch lengths. Put it in the food processor and process until pureed. Add the parmesan and pine nuts and process until smooth. Slowly add the olive oil as the food processor runs and continue until all the oil is combined into the garlic. Store in an air-tight jar in the refrigerator.

Do any Nation members have a good garlic scape recipe to share? Let us know!

photo: grongar


Foodking24 picture
My wife and I have been eating these for years and we will toss them with a little olive oil, salt and pepper, then just grill them! Quick, easy and really tasty!
tamdoll picture
I discovered them last summer at the farmer's market, and can't wait till I see them again this year. I use them in every dish that I normally put onions &/or garlic in - chopped up and added to vegetables I'm cooking - sauted or in recipes. Also, I like adding them to water for boiling pasta or rice for some added flavor.
SarahT picture
Hooray for garden season! We had some chickens in the freezer from a neighboring farm, and need to make room for new ones for this year. We also had scapes & chard ready to eat. I'm kind of an improvisational cooker, so this "recipe" is very approximate. So: olive oil 1 whole chicken (3.5-4.5 lbs), cut into 6-8 pieces 5 whole cloves of garlic, peeled 3 tsp. chopped fresh rosemary salt chili flakes 1 1/4 c. dry white wine one small bunch chard, coarsely chopped one red onion, coarsely chopped 6 garlic scapes, chopped 2 whole garlic scapes 2 Tbs. lemon juice 3 Tbs. capers In a large skillet over medium heat, add olive oil, whole garlic cloves, and rosemary. Sautee briefly, and then add chicken pieces, skin side down. Allow to brown, then flip over. Sautee for a minute more, then add 3/4 cup of white wine. When wine starts to bubble, scrape off any browned bits from the bottom of the pan. Add salt to taste and chili flakes to taste. Turn heat to low, cover, and cook for about 30 minutes, flipping occasionally and making sure there is adequate fluid. Check chicken for tenderness & doneness. When chicken is done, remove from pan, leaving behind garlic & any drippings. Add red onion to pan, cook for ~3 minutes, then add chard. Cover, cook until chard is done to taste. Remove from pan. Put whole garlic scapes in pan, sautee until just starting to brown. Remove from pan & set aside for garnish. Put chopped scapes, remaining wine, and lemon juice in pan. Cook until wine boils a bit. Add capers, Turn off heat, salt & pepper to taste. To serve: Put chicken on platter, and add chard mixture around the edges. Garnish with whole scapes. Put scapes/caper mixture into a small dish, and serve as a sauce over chicken & chard as desired.