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 sauté them with other veggies.
They’re as addicting as potato chips.