scapes are the stalks that grow from the tops of garlic plants.scapes can be used like scallions or chives, though they are often discarded when garlic is Harvested.If you want to grow your own garlic, cut the stalks as close to the base of the plant as you can, being careful not to damage the clove in the process.It is possible to chop or slice them to a size that is suitable for the dish you are preparing.
Step 1: In the early summer, look for scapes to grow.
As the weather warms, garlic plants start sending up stalks.Depending on where you live, this will be early to mid-June in the Northern hemisphere.It is possible that your garlic plants will not start producing scapes until July.The scapes are similar to green onions and can be mistaken for leaves.
Step 2: Wait for the stalks to start curling.
Don’t trim the garlic plants until they begin twisting and looping over on themselves.They will be full of flavor at this point.If you allow them to grow long enough, they can flower.When this happens, the stalks will still be usable.
Step 3: The scape is located at the base of the plant.
Use a pair of scissors or gardening shears to cut the stalks.The clove and surrounding leaves are vital to the plant’s growth and should not be damaged in the process.To avoid crushing the stalks, try to make your cut as clean as possible.The plant will use more resources if the scape is removed.The result is bigger garlic cloves.
Step 4: Store scapes in the fridge.
Wrap your scapes in a plastic bag or damp paper towel and put them in the drawer.They should stay good for up to 3 weeks without losing their signature flavor or crunch.If you plan on using the stalks within a few days, you can place them in a glass of cool water and leave them on the countertop.Change the water daily for maximum freshness.
Step 5: The scapes should be washed thoroughly.
You can hold a bundle of stalks under the water.To remove dirt and debris from the stalks, use your fingertips.pat the scapes dry with a clean paper towel after shaking off the excess water.It is possible to wash a lot of scapes in one go.Don’t try to clean scapes by soaking them.They can absorb too much water and lose their flavor.
Step 6: The scapes should be on a board.
Since you will be making a lot of quick cuts, you need a cutting board or mat to protect your countertops.It is recommended that you cut them one at a time because they vary in size.
Step 7: Remove the ends from the stalks.
The tip of the scape is below the white neck.For the lower end of the stalks, do the same.Either add the sections to your compost heap or toss them in the trash.The green shaft should be left for you.The top and bottom parts of the scape are tough and should be thrown away.
Step 8: The scapes can be cut into thin slices.
Move the blade of your knife up and down along the length of the stalks with a smooth lever action, holding them steady with your free hand.It may be necessary to stop as you go.The same way as scallions, leeks, or chives, your scapes will give a burst of aromatic flavor when sliced.Depending on your knife-handling skills and intended use for the scapes, the thickness of each slice will be different.Sprinkle sliced scapes onto a salad or loaded baked potato, or toss them into a stir fry.They can be used in sauces and dips like salsa verde.
Step 9: For more delicious cooking, leave the scapes in larger pieces.
Cut the stalks into sections roughly the same size as broken green beans, instead of aiming for a fine slice.They are perfect for adding a deep, savory note to soups, stew, and marinades.If you don’t want to eat the scapes, leave the stalks a little longer so they’ll be easy to pick out when you’re done cooking.If you want to serve chopped scapes on their own, try steaming them.They have a mild onion flavor when cooked.