Garlic Scapes: Two Harvests From One Crop
If you grow hardneck garlic, you get a bonus crop in early June: garlic scapes. These curly, green flower stalks are not just a byproduct — they are a sought-after seasonal ingredient with a delicate garlic flavor that chefs love.
What Are Scapes?
Scapes are the flower stalks that hardneck garlic varieties send up in late spring. Left alone, they straighten, form a bulbil (cluster of tiny cloves) at the top, and bloom. By removing them, you redirect the plant's energy into bulb development, resulting in larger garlic heads at harvest time.
When to Harvest
Cut scapes when they have formed one full curl (like a pigtail) but before they straighten and become woody. This is usually late May to mid-June depending on your climate. Use scissors or a sharp knife to cut at the base of the scape where it emerges from the top leaves.
How to Use Scapes
- Scape pesto: Blend scapes with olive oil, Parmesan, pine nuts, and lemon juice — the most popular use
- Stir-fry: Cut into 1-inch pieces and stir-fry like green beans. They add mild garlic flavor.
- Grilled: Toss with olive oil and grill until charred. Serve as a side dish.
- Pickled: Quick-pickle in vinegar brine for a gourmet condiment
- Compound butter: Blend finely chopped scapes into softened butter
Storage
Fresh scapes keep in the refrigerator for 2-3 weeks. For longer storage, make scape pesto and freeze in ice cube trays, or chop and freeze raw for adding to cooked dishes later. Pickled scapes keep for months.
Log your scape harvest in Seedtojar alongside your garlic bulb harvest for a complete picture of this productive crop.