How to Prepare Garlic Scapes<\/h2>\r\nWhile the whole garlic scape is edible, many people remove the flower bulb at the end before cooking. It has a thinner texture and can cook at a different rate than the rest of the stem. At the very least, you'll want to cut off the top inch (which is very, very thin).\r\n\r\nIf the scapes have been on the plant for a long time, the bottom stem may become tough. You'll know if this is the case if it feels fibrous or excessively chewy when you give it a nibble. You can snap the bottoms off where you notice the stem stiffen (just like asparagus). Instead of throwing the tough stems away, use them like a bay leaf and simmer them whole in soups or stews, removing the stem before eating.\r\nHow to Cook Garlic Scapes<\/h2>\r\n![\"garlic](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/04\/TOH-garlic-scapes-GettyImages-1326096462-JVedit.jpg?fit=700,467\")
\r\nSaute<\/h3>\r\nI generally like to cut garlic scapes into small pieces before sauteing or stir-frying. Depending on the dish and your preferences, the chopped bits can look like tiny coins or as pieces as large as 2 inches.\r\n\r\nOnce you've decided on the size, heat a tablespoon or so of butter or oil in a large skillet over medium-high heat. Add the chopped scapes and cook for 3 to five 5, stirring occasionally, until they're browned and tender. For extra tender scapes, add a splash of water, cover the pan and cook for an additional 2 to 3 minutes.\r\n\r\nDepending on your application, you can season the scapes simply with salt and pepper or add flavorings like soy sauce<\/a>, vinegar, chopped herbs or roasted garlic.\r\n\r\nUse sauteed scapes as a pizza topping, toss them with pasta, use them as a garnish for grits or swirl them into frittatas and other egg dishes.\r\nGrill<\/h3>\r\nIf you love cooking with a grill<\/a>, you're in luck. Grilled garlic scapes are one of the best ways to prepare this seasonal delicacy. The grill allows the scapes to retain their crisp texture, and the addition of a light char deepens their sweet flavor. I like to keep the scapes whole and chop them after cooking to minimize the chances they'll fall through the grill grates.\r\n\r\nToss the scapes with a little olive oil and salt, and add them to a grill preheated for medium-high heat. Cook the scapes for a few minutes per side, flipping them over when you notice lightly charred spots. The scapes should be bright green and tender in texture when finished.\r\nEnjoy grilled garlic scapes with other grilled vegetables<\/a> like zucchini, summer squash, peppers or eggplants. They also make a great addition to vegetable platters with crudite dip<\/a> or as an addition to salads or grain bowls<\/p>\r\n\r\nPickle<\/h3>\r\nIf you end up with more scapes than you know what to do with, pickle<\/a> them! You can cut the scapes into sticks that fit in a pickling jar or you can pickle them whole, taking advantage of their curly shape to pack the jar full. Prepare a brine of vinegar, water, salt, sugar and your favorite spices. I generally like a 3% brine here (using 2 tablespoons salt per 5 cups of liquid), but any pickled vegetable recipe<\/a> works.\r\n\r\nPickled scapes bring a fantastic brightness to salads or roasted vegetable dishes, and they're a stand-out accouterment on charcuterie boards.\r\nBlend into pesto sauce, vinaigrette or dressing<\/h3>\r\nGarlic scapes can be fibrous (especially those tough ends), but they blend into a smooth paste when whizzed in a food processor or blender. Start by blending garlic scapes on their own to break them down as much as possible. Then, add your favorite additions (like nuts and cheese to make pesto<\/a> or oil and vinegar for dressings).\r\n\r\nUse the blended garlic scapes as a marinade or instead of garlic cloves in your favorite vinaigrette. A favorite springtime dressing, green goddess salad dressing<\/a>, can be made with garlic scapes to create a stand-out flavor. Here are a few tips for making garlic scape pesto<\/a>.\r\nChop into butter<\/h3>\r\nHomemade butter<\/a> is an easy way to amp up the flavor of any dish. To make garlic scape compound butter, pulse a cup of scapes in the food processor and fold them into a cup of softened butter. Add other herbs and flavorings as desired, like parsley, lemon juice or Worcestershire. Roll the butter into a log on parchment paper and store it in the freezer for up to three months.\r\n\r\nGarlic scape herbed butter is light but bright, making it perfect for pairing with a light fish in the summertime. We also love it melted over a pan of roasted vegetables, tossed with pasta or served on top of grilled steak or pork chops.\r\nCan You Substitute a Garlic Scape for a Clove of Garlic?<\/h2>\r\nWhen they're in season, feel free to use garlic scapes in any recipe that calls for garlic cloves. Garlic scapes aren't as pungent as garlic cloves, but they have the same aroma and a similar flavor profile. Use one scape for every clove of garlic called for in the original recipe.\r\nAre Garlic Scapes Better Raw or Cooked?<\/h2>\r\nGarlic scapes can be eaten raw, but it's not my favorite eating experience. They have a nice flavor, but the texture is quite fibrous. If you do choose to eat raw garlic scapes, slice them very thin or break down the tough fibers by pulsing them in the food processor.\r\n\r\nGarlic scapes are perfect for these recipes for garlic lovers<\/a>.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"Learn how to cook garlic scapes and what part of the garlic scape is edible. 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She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. 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\r\nSaute<\/h3>\r\nI generally like to cut garlic scapes into small pieces before sauteing or stir-frying. Depending on the dish and your preferences, the chopped bits can look like tiny coins or as pieces as large as 2 inches.\r\n\r\nOnce you've decided on the size, heat a tablespoon or so of butter or oil in a large skillet over medium-high heat. Add the chopped scapes and cook for 3 to five 5, stirring occasionally, until they're browned and tender. For extra tender scapes, add a splash of water, cover the pan and cook for an additional 2 to 3 minutes.\r\n\r\nDepending on your application, you can season the scapes simply with salt and pepper or add flavorings like soy sauce<\/a>, vinegar, chopped herbs or roasted garlic.\r\n\r\nUse sauteed scapes as a pizza topping, toss them with pasta, use them as a garnish for grits or swirl them into frittatas and other egg dishes.\r\nGrill<\/h3>\r\nIf you love cooking with a grill<\/a>, you're in luck. Grilled garlic scapes are one of the best ways to prepare this seasonal delicacy. The grill allows the scapes to retain their crisp texture, and the addition of a light char deepens their sweet flavor. I like to keep the scapes whole and chop them after cooking to minimize the chances they'll fall through the grill grates.\r\n\r\nToss the scapes with a little olive oil and salt, and add them to a grill preheated for medium-high heat. Cook the scapes for a few minutes per side, flipping them over when you notice lightly charred spots. The scapes should be bright green and tender in texture when finished.\r\nEnjoy grilled garlic scapes with other grilled vegetables<\/a> like zucchini, summer squash, peppers or eggplants. They also make a great addition to vegetable platters with crudite dip<\/a> or as an addition to salads or grain bowls<\/p>\r\n\r\nPickle<\/h3>\r\nIf you end up with more scapes than you know what to do with, pickle<\/a> them! You can cut the scapes into sticks that fit in a pickling jar or you can pickle them whole, taking advantage of their curly shape to pack the jar full. Prepare a brine of vinegar, water, salt, sugar and your favorite spices. I generally like a 3% brine here (using 2 tablespoons salt per 5 cups of liquid), but any pickled vegetable recipe<\/a> works.\r\n\r\nPickled scapes bring a fantastic brightness to salads or roasted vegetable dishes, and they're a stand-out accouterment on charcuterie boards.\r\nBlend into pesto sauce, vinaigrette or dressing<\/h3>\r\nGarlic scapes can be fibrous (especially those tough ends), but they blend into a smooth paste when whizzed in a food processor or blender. Start by blending garlic scapes on their own to break them down as much as possible. Then, add your favorite additions (like nuts and cheese to make pesto<\/a> or oil and vinegar for dressings).\r\n\r\nUse the blended garlic scapes as a marinade or instead of garlic cloves in your favorite vinaigrette. A favorite springtime dressing, green goddess salad dressing<\/a>, can be made with garlic scapes to create a stand-out flavor. Here are a few tips for making garlic scape pesto<\/a>.\r\nChop into butter<\/h3>\r\nHomemade butter<\/a> is an easy way to amp up the flavor of any dish. To make garlic scape compound butter, pulse a cup of scapes in the food processor and fold them into a cup of softened butter. Add other herbs and flavorings as desired, like parsley, lemon juice or Worcestershire. Roll the butter into a log on parchment paper and store it in the freezer for up to three months.\r\n\r\nGarlic scape herbed butter is light but bright, making it perfect for pairing with a light fish in the summertime. We also love it melted over a pan of roasted vegetables, tossed with pasta or served on top of grilled steak or pork chops.\r\nCan You Substitute a Garlic Scape for a Clove of Garlic?<\/h2>\r\nWhen they're in season, feel free to use garlic scapes in any recipe that calls for garlic cloves. Garlic scapes aren't as pungent as garlic cloves, but they have the same aroma and a similar flavor profile. Use one scape for every clove of garlic called for in the original recipe.\r\nAre Garlic Scapes Better Raw or Cooked?<\/h2>\r\nGarlic scapes can be eaten raw, but it's not my favorite eating experience. They have a nice flavor, but the texture is quite fibrous. If you do choose to eat raw garlic scapes, slice them very thin or break down the tough fibers by pulsing them in the food processor.\r\n\r\nGarlic scapes are perfect for these recipes for garlic lovers<\/a>.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"Learn how to cook garlic scapes and what part of the garlic scape is edible. 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Enjoy grilled garlic scapes with other grilled vegetables<\/a> like zucchini, summer squash, peppers or eggplants. They also make a great addition to vegetable platters with crudite dip<\/a> or as an addition to salads or grain bowls<\/p>\r\n\r\n Learn how to cook garlic scapes and what part of the garlic scape is edible. You can grill, saute and pickle garlic scapes, or make butter or sauce like pesto.<\/p>\n","protected":false},"author":7954,"featured_media":1874646,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[307675,304368,303887,306848,304388,304398,303883,307614],"categories-v2":[310649,308745,308478,309603,308752,308797,308476,310591],"coauthors":[50034],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin_file":false,"long_pin":""},"yoast_head":"\nPickle<\/h3>\r\nIf you end up with more scapes than you know what to do with, pickle<\/a> them! You can cut the scapes into sticks that fit in a pickling jar or you can pickle them whole, taking advantage of their curly shape to pack the jar full. Prepare a brine of vinegar, water, salt, sugar and your favorite spices. I generally like a 3% brine here (using 2 tablespoons salt per 5 cups of liquid), but any pickled vegetable recipe<\/a> works.\r\n\r\nPickled scapes bring a fantastic brightness to salads or roasted vegetable dishes, and they're a stand-out accouterment on charcuterie boards.\r\n
Blend into pesto sauce, vinaigrette or dressing<\/h3>\r\nGarlic scapes can be fibrous (especially those tough ends), but they blend into a smooth paste when whizzed in a food processor or blender. Start by blending garlic scapes on their own to break them down as much as possible. Then, add your favorite additions (like nuts and cheese to make pesto<\/a> or oil and vinegar for dressings).\r\n\r\nUse the blended garlic scapes as a marinade or instead of garlic cloves in your favorite vinaigrette. A favorite springtime dressing, green goddess salad dressing<\/a>, can be made with garlic scapes to create a stand-out flavor. Here are a few tips for making garlic scape pesto<\/a>.\r\n
Chop into butter<\/h3>\r\nHomemade butter<\/a> is an easy way to amp up the flavor of any dish. To make garlic scape compound butter, pulse a cup of scapes in the food processor and fold them into a cup of softened butter. Add other herbs and flavorings as desired, like parsley, lemon juice or Worcestershire. Roll the butter into a log on parchment paper and store it in the freezer for up to three months.\r\n\r\nGarlic scape herbed butter is light but bright, making it perfect for pairing with a light fish in the summertime. We also love it melted over a pan of roasted vegetables, tossed with pasta or served on top of grilled steak or pork chops.\r\n
Can You Substitute a Garlic Scape for a Clove of Garlic?<\/h2>\r\nWhen they're in season, feel free to use garlic scapes in any recipe that calls for garlic cloves. Garlic scapes aren't as pungent as garlic cloves, but they have the same aroma and a similar flavor profile. Use one scape for every clove of garlic called for in the original recipe.\r\n
Are Garlic Scapes Better Raw or Cooked?<\/h2>\r\nGarlic scapes can be eaten raw, but it's not my favorite eating experience. They have a nice flavor, but the texture is quite fibrous. If you do choose to eat raw garlic scapes, slice them very thin or break down the tough fibers by pulsing them in the food processor.\r\n\r\nGarlic scapes are perfect for these recipes for garlic lovers<\/a>.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"