All the years I have enjoyed garlic, I have never had garlic scapes, or at least not knowingly. So, when I saw them featured on a cooking show recently, I had to begin my research. Now many of you may know about them, but in case you don’t, here is what I learned. I am very eager to give them a try.
Garlic scapes have been eaten for thousands of years in Iran and Central Asia. Not only consumed as part of a regular diet, they have been used for medicinal purposes. They are full of fiber, vitamin A and C, which protect your skin and can be protective against arthritis, cancer and heart disease. They have 30 calories per 3.5 ounces.
Garlic scapes, sometimes called garlic whips, are the flowerless stalk of the garlic plant, the hardneck varieties. They look similar to a squiggly curly green bean that is garlic infused. Scapes are usually ready about a month or two before the garlic bulb, so early to late June. They will grow upward like a long green bean and twist a time or two. Cutting the scapes before the garlic bulb is mature encourages the bulbs to grow thicker. Scapes are most tender when they are shorter and less curly, and best for eating raw. If left to continue to grow and curl they will become more like the green bean, and best for cooking. Just don’t let them get too long and curly, as they can become woody and firm. Cut the scape where it meets the leaf of the plant.
I am told by my friends who love them that garlic scapes taste like a green onion meets garlic. They are used in the same way you would use garlic when adding flavor to recipes. If you are using them in place of garlic, mince 4-6 scapes for 1 clove of garlic. They are said to be delicious eaten on their own roasted, saut?ed, steamed or grilled.
