Garlic Scapes

 are not something you usually come across. The season is short (late spring into early summer) and often these tasty morsels are tossed out... Or left on the garlic plant to flower and wither away.

We came across Scapes at our Saturday farmers market while talking with a local vendor (Ballard FarmStead) that specializes in garlic, and elephant garlic. 

Persian Star garlic Scapes (top) Elephant garlic Scapes (bottom)

Depending on how they are harvested, some trimming is suggested. The flowers should not be open, trimming the fibrous end off just past the flower bulb top. The stalk end should be trimmed enough to eliminate the chewy end (think of asparagus) and any sheath should be removed. 

For the smaller bulb garlics, such as Persian Star, trim the stalk an inch (+/-) just before the shoot starts its natural bend/curve.

With any new (to me) ingredient I like to season and cook it simply. This way I can decide if it will become another ingredient in my ever increasing recipe stash. There is a lot of interesting recipes and uses out there for this seasonal treat...

Recipe:

Ingredients

1 lb (+/-) trimmed fresh Elephant garlic Scapes

2-3 Tbsp Black Garlic/Black Truffle extra virgin olive oil *

Fresh ground pepper and sea salt (to taste)

1 small wedge fresh lemon

* (Sub. Extra Virgin Olive Oil - EVOO)

Directions

Trim Scapes and remove any sheath that is left. Rinse thoroughly, and set aside. In an appropriate sized pot, bring enough (lightly salted) water to boil. Blanch the Scapes for 1 minute and immediately cool in an ice water bath. Once cool enough to handle, remove to paper towel lined baking sheet and pat dry completely. Refrigerate until you are ready to roast the Scapes. 

Blanched, cooled & patted dry

Preheat oven to 400 degrees (F), arrange Scapes on baking sheet (or aluminum foil) alternating flower end to stalk end. Drizzle EVOO and fresh ground S&P over them to taste. Squeeze lemon juice over Scapes and gently toss/roll to mix.

Seasoned & ready to roast

Roast in oven for 15-20 mins (+/-) just until they start to brown (oven performance varies, check cooking after 10-12 min). Remove and serve with you favorite main course.

Ready to serve

Scapes have a similar texture as well as cook like green beans or asparagus. Making them a tasty side dish to use when they are in season. The resulting flavor is fresh, mild, with just a hint of garlic creeping in.

This one is a keeper...

Enjoy.

W




Comments

  1. LarryAZMay 10, 2026 at 8:23 AM

    This comment has been removed by a blog administrator.

    ReplyDelete
  2. LarryAZMay 10, 2026 at 8:23 AM

    Wow! I had no idea there was such a thing. What is the taste? Garlic?

    ReplyDelete

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