Right now, your garlic should be sending up its seed stalk, or scape. If you’re growing the garlic for the bulb and not the seeds, cut the scape once it is longer than 10 inches. This redirects the plant’s energy back to the bulbs rather than the flowering.

I’d long heard that these scapes made for good eating — some folks steam them like asparagus and some chop them for stir frys. Still others contend that they make great pesto. Raw, the scapes taste slightly sweet. Their garlic flavor is suprisingly faint, residing in the background. Though closer to eating cooked garlic, the scapes do have the faint burn of raw garlic.

For my first experiment cooking these, I chose the pesto route.

Garlic Scape Pesto

  1. 20-25 garlic scapes
  2. 1/4-1/2 C fresh flat leaf parsley
  3. 1/4-1/2 C fresh oregano
  4. 1/2-1 C Parmesan or Romano cheese
  5. 1/2 C olive oil (or more as desired)
  6. salt and pepper

Rough chop your fresh ingredients in a food processor. Add cheese, salt, and pepper. Drizzle in the olive oil until the pesto is a consistency you like. I like mine a little dry, preferring to add more oil right before eating or cooking it.

This pesto is good raw or cooked. We ate a little of both last night, and I can still taste it!

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