 |
| Garlic scapes ready to harvest in our Edmonton garden, in early July. |
Towards the end of June, hardneck garlic (the kind that overwinters in the ground) sends up a flowerhead on a long curly stem. This is called a 'scape'. In early July, we harvest the scapes by snapping them off a few inches above where the highest leaf meets the stem. The removal of the scape sends more energy to the creation of the garlic bulb. We harvest the garlic bulbs later, in August.
Garlic scape stems are edible. They provide a fresh but mild hit of garlic. Young scapes are the most tender, so harvest them just after they curl around. They toughen as they age.
Mild garlic juice bubbles from the cut end of the scape, and can be used to gently flavour olive oil for salads. Soak cut scapes in olive oil for a few minutes for a fragrant garlic oil. Remove the scapes before using the oil on salad.
Remove the tapered flower and finely cut up the stems of the scapes. Use in any cooked dish as you would use garlic cloves. We like them in curries.
We don't normally use scapes raw, but my son makes a pesto from scapes to toss with hot pasta. Make your favourite pesto with scapes instead of garlic cloves.
Crispy garlic scapes:
Try these Crispy Garlic Scapes
Mild garlic juice bubbles from the cut end of the scape, and can be used to gently flavour olive oil for salads. Soak cut scapes in olive oil for a few minutes for a fragrant garlic oil. Remove the scapes before using the oil on salad.
Remove the tapered flower and finely cut up the stems of the scapes. Use in any cooked dish as you would use garlic cloves. We like them in curries.
 |
| Cut garlic scapes |
Crispy garlic scapes:
 |
| Crispy Garlic Scapes as a crunchy garnish. |
For a crispy garlic scape garnish, fry finely chopped scapes in olive oil over low-medium heat for about 5 minutes, until they brown (not burn) and crisp up. Add salt and pepper and a touch of cayenne pepper if you like. Drain on a paper towel. Garnish hot or cold dishes with these tasty tiny crispy garlic scapes. Warning - you might gobble them all down immediately.
Potatoes with scapes: Peel and cut potatoes into chunks, Boil in water until almost cooked. Chop scapes into small pieces. Heat olive oil, a few tablespoons, in a non-stick frying pan. Fry to brown the potatoes over medium to low heat. After 10 minutes add freshly chopped scapes, a touch of cayenne pepper, fresh rosemary if you have it, and salt and pepper to the potatoes. Continue browning the potatoes on all sides for another 10 minutes or so.
Potatoes with scapes: Peel and cut potatoes into chunks, Boil in water until almost cooked. Chop scapes into small pieces. Heat olive oil, a few tablespoons, in a non-stick frying pan. Fry to brown the potatoes over medium to low heat. After 10 minutes add freshly chopped scapes, a touch of cayenne pepper, fresh rosemary if you have it, and salt and pepper to the potatoes. Continue browning the potatoes on all sides for another 10 minutes or so.
Hardneck Garlic is our easiest and best backyard garden crop in Edmonton. Check out our video on growing garlic in Alberta.