Wednesday, July 20, 2011


If you’re not familiar with these long green ropes, let me introduce you. Scapes meet blogger friends, blogger friends meet scapes. These are the flowering shoots of the garlic bulb. When I received them from a friend recently, I wasn’t sure whether to eat them raw, put them into a vase, or wear them.

Garlic grows underground, as you probably already know. As the bulb hardens, a shoot pokes its way through the ground. The shoot is long, thin, pliable and bright green before it turns papery and white. This green stage of growth is the garlic scape.


To grill scapes, cut the ends off (a few inches above the bulging bud) and give them a quick cold water bath. Drain.

Drizzle them with olive oil.


Sprinkle with sea salt.


Throw them onto a hot grill.


Turn occasionally and grill until they look slightly blackened and a bit crispy.





Hurry. They go fast.



My daughter told me these are her new favorite vegetables next to edamame.


I served them with other grilled veggies and chicken.



Get them while they’re hot. Before your kids eat them all.

The garlic flavor of scapes is fresh and light, and its even mellower when grilled. I’ve also heard that when used in place of basil, they make an awesome pesto. You could also cut them up and use them in soups, or use them in a dip, or saut√© them with other veggies.

They’re as addicting as potato chips.


happygirl said...

I had NEVER heard of these. thanks. They look yummy and I love garlic. (but not while watching True Blood. Don't want to keep Eric away.)

Cindy said...

If you like garlic, but don't want to keep your true loves away, these will fit the bill. You can enjoy your garlic and Eric too!

Susan said...

Oh, man!! I let my scapes go to waste, because I wasn't sure what to do with them! They were really beautiful, though. I have a great picture of them I'll post on FB. I love grilled veggies of all kinds. Yummm!

Cathy said...

I see these in the market every weekend and haven't bought any because I didn't know what to do with them. Thanks for the info, Cindy.