Garlic scapes are only available for 1-2 weeks a year, so they are a precious treat that we look forward to each season! Since they are such a unique item, they can be a little intimidating to figure out how best to cook them if you’ve never had them before.
It took us a few tries to decide our favorite way of preparing them (garlic scape pesto, fermented garlic scapes, etc.), and to my surprise, simple grilled garlic scapes turned out to be the best and easiest way to prepare them. I know you’re going to LOVE them!
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What Are Garlic Scapes?
Garlic scapes are soft, twirly stalks that emerge from the top of hardneck garlic plants about a month before the bulb is ready to harvest. For me, in Minnesota (zone 4A), I usually see garlic scapes starting to pop in mid-to-late June.
If the scapes are left on to mature, the scape will become rigid and the tip will flower and produce seeds. When this happens, the garlic plant diverts its energy into the scapes instead of the bulbs, resulting in smaller bulbs. No good!
So, harvesting garlic scapes at the correct time will help the plant divert its energy back into producing large bulbs, while you get to enjoy some delicious garlic scapes. A win-win!
What do they taste like? They have a texture very similar to asparagus, but they pack a delicious punch of garlic flavor. They are amazing!
Where to find them
Garlic scapes are a unique item since they are only available for 1-2 week out of the year. Once they are snipped off, they won’t regrow, so they truly are such a special treat to enjoy. Because of this, you’ll typically never find them at your local grocery store.
If you’re growing your own hardneck garlic, then you’ll be able to harvest your own garlic scapes, which is my favorite option! If you aren’t, then your best bet at finding some fresh scapes would be at your local farmer’s market or CSA when they are in season.
How to harvest them
The best time to harvest garlic scapes is when they have made a half or full curl (see photo below). At this point, it’s a good length for harvesting, but it should still be tender and delicious for eating! If you wait too long, it will form a second curl and become a bit tough. Tough scapes are best used in oil infusions or added to bone broth for flavor.
To harvest, grab your garden shears and snip the scape off right at the base where it meets the top set of leaves.
Grilled Garlic Scapes Recipe
There are lots of ways that you can use up those garlic scapes from your garden, but grilling is the easiest and most delicious way to enjoy them. We look forward to them every year! They are such a treat.
Step 1: Prep Work
Preheat the grill to a medium flame while you do some prep. Wash the scapes, if desired (I personally never wash produce coming out of my own garden).
Then, trim off the pointy end of the scapes – they can be kinda chewy, so I like to remove them and toss them into the compost pile. Leave the rest of the scapes whole – don’t chop them up!
Step 2: Grill
Arrange the scapes on the hot grill, brush with the fat/oil of your choice until well-coated (I like melted tallow), and sprinkle on some seasonings. If you own a grill basket, that would help eliminate any scapes from escaping down the grates. It’s on my wishlist! 🙂
*If you prefer to toss the scapes with fat/oil and seasonings in a bowl before putting them on the grill, that works well, too! It’s just a matter of personal preference.
Turn the scapes once during cooking. You know they’re done when they are still soft on the inside, but slightly charred on the outside. Transfer to a platter for serving, or just eat them hot off the grill like we do!
Other Recipes You’ll Love:
Grilled Garlic Scapes - EASY and Delicious!
Ingredients
- 1 lb garlic scapes
- 2 tbsp oil/fat of your choice I like tallow or EVOO
- sea salt and black pepper, or a seasoning blend to taste
Instructions
- Preheat grill to a medium flame
- Wash the scapes, if desired (I personally never wash produce coming out of my own garden).
- Trim off the pointy end of the scapes (they can be kind of chewy). Leave the rest of the scapes whole.
- Arrange the scapes on the hot grill, brush with the fat/oil of your choice until well-coated (I like melted tallow), and sprinkle on some seasonings.
- Turn the scapes once during cooking. You know they’re done when they are still soft on the inside, but slightly charred on the outside.
- Transfer to a platter for serving, or just eat them hot off the grill like we do!
Notes
Achieve Your Best Harvest Yet!
Grab your own FREE copy of my Garden Growing Guide. It’s fully customizable to your growing zone and can be printed or used digitally. Happy Gardening!
This is one of my favorite Chinese dishes. We haven’t grown them here yet, but will be looking for them at the farmers market.
Soooo delicious! 🙂