One of the more intriguing items at the market recently has been garlic scapes. I’d never seen them for sale around here before, but evidently they are fast becoming a favored ingredient for those who like their delicate garlic flavor, which is milder and “greener” than a garlic clove.
If you’re not familiar with garlic scapes, here’s a quick explanation: a scape is the green part that rises above the soil from a root or bulb (amaryllis stalks do a similar climb). As they grow upward, garlic scapes begin to curl in elegant configurations.
They’re only available for a short time, as they must be cut while they are still tender. I was really quite struck with their wild beauty and seductive loops. To me, they look like regal neckwear for faeries. I tried to take a picture to show you what I had in mind:
There’s something glorious and slightly sinister about the spirals, don’t you think? Okay, so maybe I’ve read too many stories about evil forests with diabolical plants. Anyhow…
Since garlic scapes have a tenderness not unlike a green onion, they can be used similarly, such as paired with leeks in a vichyssoise, lightly sauteed and topped on another dish, or made into a mild pesto. I wanted to get the full effect of their flavor, so I just sauteed them lightly and topped them on some fried tofu with black bean sauce. They were very tasty, with a surprisingly peppery edge (but not downright hot or as strong as bulb garlic). I’ll try to post a photo of that later tonight. No recipe for sautéing the scapes is needed; just pour a little bit of olive oil in a pan, heat, and toss them until just slightly golden. You can eat them raw, if you’re a real garlic lover, or mix them with other dishes as a side or enhancement. Either way, if you can get them, garlic scapes are not to be missed! Also if you are sensitive to “garlic breath”, eating garlic scapes might be a good option, as they are less powerful-tasting than a regular clove. I know I’ll be sure to look for them from now on…using the whole plant appeals to my reluctance to throw food away, and the idea of a new way to get the taste of garlic is definitely welcome in my house…whether it gives me diabolical breath or not.