How and When To Cut Your Garlic Scapes (2024)

FAQs

How and When To Cut Your Garlic Scapes? ›

Win, win! To cut your scape, wait until the center stalk completely forms and grows above the rest of the plant. As it grows up it will begin to curl or spiral upward. At that point, cut the stalk as far down as you can without cutting any leaves off.

You'll know your scapes are ready to pick when they form a spiral. Simply cut the scape (I use my garden scissors) at the base where it comes out of the stalk. If the scapes become straight, after they've gone through their curling phase, they're past their prime.

The whole garlic scape is edible, including the flower bulb at the end. Some people remove the bulb because it has a thinner texture than the rest of the stalk. It can taste fibrous when consumed raw and will cook at a different rate when sauteing or roasting scapes.

Finely sliced, scapes can be used just the same as garlic cloves, such as sautéed with vegetables, puréed into pesto and hummus, or roasted with meats and vegetables. They also can be lightly battered and fried, which tempers their pungency, giving them almost a green bean quality, both in taste and texture.

Counting from the date in which most of the scapes are cut, the bulbs will be ready to dig about 20 days later, give or take a few days for weather variables.

Cut garlic scapes into coins and add them to a hot pan to make all sorts of stir-fries. Mix finely diced garlic scapes into a vinaigrette or green goddess dressing to instantly upgrade your next salad. Blister whole garlic scapes on the grill for a lightly charred snack or side dish to serve at your next barbecue.

Storing: Garlic scapes keep well in a plastic bag in the fridge for two to three weeks. They will keep for a few days (and will look beautiful) in a glass with a little cool water in it, on the counter in a cool room.

If you prefer, you can also cut up the scapes into shorter pieces. Put them into bags, seal well and freeze for later use. They'll easily store in the freezer for up to 6 months. When you want some scapes you don't need to thaw them, simply use the frozen scapes directly in your favourite recipes.

Cut into manageable pieces that will fit into a large skillet. Over medium heat, warm the butter and a splash of olive oil. Add your garlic scapes to the pan. Season with salt and pepper and sautee for about 3-5 minutes.

The stalk is thicker than the leaves and is called the garlic scape. The scape, if left on the plant, will form a flower and then seed (you can eat those tiny seeds!

What is the white stuff on my garlic scapes? ›

Symptoms of White Rot

If allowed to progress, there will also be an obvious rotting of the stem above the bulb. The disease is much more apparent on the bulb itself. White rot fungus manifests as a fluffy white growth on the roots and root plate, eventually spreading upwards over the outer skin of the bulb.

The garlic uses energy to develop a scape and if conditions are adverse (not enough water, weed pressure, poor soil, etc) the garlic might not have enough energy to make a really big bulb. For more on this topic and pictures see our Garlic Grower's Guide.

Cut the scape away from the base of the plant.

Use a pair of sharp scissors or gardening shears to snip the stalk as low down as you can. Be careful not to damage the clove or surrounding leaves in the process, as these are vital to the plant's growth.

Can You Eat Raw Garlic Scapes? Absolutely! Raw garlic scapes are perfectly edible, with a sharp garlicky-green flavour. Be warned though - older scapes can be quite tough, which can make them unappealing in their raw state.

As you may have already guessed, the scape doesn't just mimic its bulbous counterpart's flavor. It also shares many of the same nutritional benefits as garlic. Garlic scapes are a great source of manganese, vitamin B6, vitamin C, and selenium.

Storing: Garlic scapes keep well in a plastic bag in the fridge for two to three weeks. They will keep for a few days (and will look beautiful) in a glass with a little cool water in it, on the counter in a cool room. Change water daily.

Here are tips on how to know when to harvest garlic: When the leaves begin to turn yellow and dry, usually in June or July, harvest time is near. In general, garlic is ready for harvesting when the lower two leaves start to brown. The only way to be sure about this is to dig up a few bulbs to check their progress.

Raw garlic scapes are perfectly edible, with a sharp garlicky-green flavour. Be warned though - older scapes can be quite tough, which can make them unappealing in their raw state. Try a little before you commit to using them raw in a recipe.

Cut into manageable pieces that will fit into a large skillet. Over medium heat, warm the butter and a splash of olive oil. Add your garlic scapes to the pan. Season with salt and pepper and sautee for about 3-5 minutes.