The first time I saw a garlic scape was two years ago, when my Mom brought a bushel of them to the cottage. They looked strange and I was skeptical of whether they were edible at all, let alone tasty. You see, my Mom has a history of experimenting with unconventional ingredients and we’ve been forced to endure her “creativity” in the kitchen. I won’t go into detail but suffice it to say that she has first hand knowledge that the common house ant, tastes like lemon.
Scapes are the twisty, curly, bright green stems that shoot up from hard-neck garlic bulbs, so as you might imagine, they taste like a garlic – but a brighter, fresh version of it. After tossing the scapes in olive oil and S&P then grilling them on the BBQ, I was pleasantly surprised by their flavour.
If you’re lucky enough to find them growing in your garden, mid June is usually the best time to harvest scape. It’s ready once the flower bulb has begun to form, but long before the flower blooms. The scape should still be curly, not straight. Simply snap the stalk with your fingers just above the first set of leaves.
Unfortunately, this is the extent of my scape knowledge. I serendipitously found 6! scapes in my garden today and decided to post a blog on the topic so that I may learn more from you, my readers. If you have a recipe to share, tips on growing scape, or a question to pose for others, please do so in the comments below :)
For starters, head over to meet Penelope from The Kitchen Beet and try out her Kale + Garlic Scape Pesto recipe!…I’m drooling.
Happy Canada Day everyone!