You may have noticed curly green stalks at your local famer’s market in recent weeks. These seasonal stalks that resemble green beans or oversized chives, are garlic scapes; the tender stem and flower bud of hard neck garlic. They are typically among the first produce of spring and are a flavourful and versatile ingredient.
Scapes offer a milder, less pungent flavor than garlic cloves, blending garlic and onion notes. When cooked, they can develop a sweet, buttery flavor similar to roasted garlic.
There are health benefits connected to garlic scapes. The oil found in them protects the body from oxidative stress that can often affect the liver and kidneys. They are rich in antioxidants which help boost the immune system and reduce inflammation. Additionally, they contain the compound allicin, which has been linked to lower cholesterol and blood pressure, and improved circulation. Lastly, they contain several vital vitamins and minerals.
In terms of culinary use, these curly greens offer up a myriad of possibilities, used interchangeable wherever you would garlic. They can be thinly sliced and enjoyed raw in salads or dressings, dips or even a compound butter. They can be sauteed and used in omelets and frittata or tossed into a stir fry the same way you would scallions. They can also be flame kissed over a fire and served alongside grilled meats or chopped and stewed into a soup. Scapes can also be pickled and used to top sandwiches or burgers, added to charcuterie boards or even as a cocktail garnish.
If you’re really creative, you can even experiment with the sweeter side of scapes and incorporate them into desserts. Their flavour pairs well with berries, chocolate, and citrus so perhaps a spin on a strawberry shortcake or incorporated into a berry sauce. You might also combine them into a caramel or chocolate sauce to create an unexpected layer of flavour spooned over ice cream or a fruit tart; and lastly, they can also be used to make jam or jelly.
One of my favourites uses for garlic scapes is pulsing them into a bright pesto that can be used in a variety of preparations; tossed with pasta, as a topping on pizza or spread on grilled chicken or fish. It can be combined with cream cheese for dip or combined with butter for garlic bread.
If you aren’t familiar with these early summer stalks, I highly recommend picking up a bunch or two from a local farmer or friend with a field. Buon Appetito!
Garlic Scape Pesto
Ingredients
10-15 garlic scapes
3 cups of basil
1 cup extra virgin olive oil
1/2-1 cup parmesan cheese
3/4 cup of pine nuts
2 Tbsp. freshly squeezed lemon juice
Salt and pepper to taste
Instructions
Combine all the ingredients in a food processor. If you can’t fit them all at once because of the bulk, add a little at a time and blend until it’s all broken down.
Store in an airtight container in the refrigerator. Remove 20 minutes before using.
Add to bread, pasta, fish, beef, or chicken!
This recipe will make 2-8oz jars and will keep for one month in the refrigerator.
