Garlic Scape Recipes

garlic-scape-harvestGarlic scapes are delicious and versatile.  We use them raw and cooked in late June and early July when they spring from the tops of our garlic plants.  Here are a few suggesitons:

pickled-scapesPickled Garlic Scapes:  It might help to read through my “fermenting foods” post first if you want to try out natural fermentation for the first time.  Use 1 T. of sea salt per packed quart of veggies and fill with water.  Let sit, loosely covered, in a cool place and make sure all vegetables/scapes stay below the surface of the brine.  I love picked scapes!  Blended up, they could also made a great garlicky and sour addition to a spread or paste made later in the growing season.

scape-pestoGarlic Scape Pesto: Take 1.5 cups fresh scapes cut in one inch pieces,  1/3 cup of olive oil, and 1/4 cups toasted pine nuts.  Blend well in a blender or food processor. Stir in 1/2 cup of grated parmesan cheese.  Spice up your dinner, use as a dip, or freeze in small jars for later use.

Garlic Scape Stir Fry: Simply chop up scapes into bite-sized pieces and stir fry with your other favorite veggies.  I suggest adding in the scapes last, because they lose their garlic flavor quickly.  They should only fry for a few minutes – just past the point when they turn bright green.  I froze a bag of chopped scapes for a fun addition to winter stirfries.

Here's the chopped bag or scapes and small containers pesto ready for the freezer!

Here’s the chopped bag of scapes and small containers pesto ready for the freezer!


Everyone loves garlic scapes! (photo by Vera Simon-Nobes)

This entry was posted in Home Gardens, Personal Sustainability: How-To, Recipes and tagged , , , , , . Bookmark the permalink.

2 Responses to Garlic Scape Recipes

  1. november123 says:

    I want some pesto!

  2. Pingback: Fun in the Sun | GrowingStories

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