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4 min read

This week’s Vegetable Box Feature: Garlic Scapes, the late spring or early summer garlic

What are they?
Garlic scapes are the future flower of the garlic plant along with the flowers’ stem. They are curly and kind of crazy looking.

Did you know?

  • The flavors are a combination of garlic and scallions. It has a very mellow, fresh garlic flavor with the texture of an asparagus stem. It's a great way to get in garlic flavor without actually using garlic.
  • The entire part is edible - the stems and even the bud at the top!
  • The scapes of the garlic need to be cut away, in order to redirect the garlic plant to put energy into developing the bulb and not the other plant parts.
  • They are highly prized delicacies in European and Korean cuisine because of their subtle garlic flavor, tender-crisp texture, and nutraceutical potency.
  • Since they come directly from the garlic bulb, they also contain a rich supply of vital nutrients and minerals, as well as certain active ingredients and antioxidants
  • They contain dietary fibre, Vitamin C & A
  • They are only available for a short period of time each season, so enjoy them while you can!

Fun Fact

  • Not all garlic produces a scape- only what’s known as hard-neck garlic, which is more likely to be grown by smaller farmers, and less likely to be found in a grocery store.

Where to Store it?
They stay fresh for about two weeks in the fridge in an airtight container. You can also cut the ends and place them in a glass jar to keep them fresh for even longer.

Only wash your scapes when ready to use them not before storing them in the fridge. Once washed, slice/chop according to your recipe or use!

How to Use:
These curling flower stalks are delicious and have many uses, from soups and salads to main dishes and garnishes. Use it any way that you would use shallots or regular garlic. They can be enjoyed raw or cooked!


White Bean Salad with Roasted Garlic Scapes
Created by: Very Vegan Val

The perfect Summer salad! Try serving this salad with crusty bread for a refreshing light lunch, or serve along side dinner for some added vegetables.

12 garlic scapes
1 ½ cups white beans (about 1 can)
½ cup baby arugula
¼ cup finely chopped parsley
¼ cup chopped almonds
Juice of one lemon
1 TBSP olive oil, plus more for roasting
1 tsp chopped fresh thyme
Salt and pepper, to taste

1. Preheat the oven to 375°F. Place the garlic scapes on a baking sheet and drizzle with olive oil and season with salt and pepper. Bake for 10 minutes, flip, and bake for another 10-15 minutes. Let your roasted garlic scapes cool for a couple minutes until they can be handled, and chop off any parts that have become overly crispy.

  1. Cut the remaining scapes into pieces, and place them in a bowl. Add the beans, drained and rinsed if using canned. Add the arugula, chopped a little if the leaves are larger, parsley, almonds, lemon juice, olive oil, and fresh thyme. Toss, and serve right away or chill until serving.

Stir Fried Garlic Scapes
Created By: Drive Me Hungry

A delicious & simple side. Serve it alongside rice or your favourite protein!

2½ cups garlic scapes, cut into 2 inch long pieces
1 TBSP avocado oil


4 tsp low sodium soy sauce
2 tsp rice wine vinegar
2 tsp brown sugar, packed
½ teaspoon Korean red pepper flakes
½ teaspoon toasted white sesame seeds

1. Mix all the ingredients together for the sauce and set it aside.

  1. Heat a pan over medium high heat and add the oil. Wait until the pan gets hot and then saute the garlic scapes until it turns a bright green color. After about 4 to 5 minutes, taste one to see if it's tender enough to bite through. It should still have a crunchy texture. Depending on how thick the stems are, you may need to sauté them some more.
  2. Once the stems are cooked through, add the sauce and stir fry it together for one minute or until the sauce coats the garlic scapes. Serve immediately.




Garlic Scape Dressing – Vinaigrette
Created by:
Beth Neels

This garlic scape dressing or vinaigrette is the perfect addition to your salads and a great quick marinade for beef, chicken or pork.

2 garlic scapes
¼ cup white wine vinegar
¼ cup water
1 tsp salt
3 tsp Dijon mustard
3 tsp honey
3/4 cup oil (mild flavoured oil is best, grapeseed or light olive oil)
½ teaspoon cracked black pepper

1. Wash and dry scapes. Chop into rough pieces. Place in food processor or blender bowl.

  1. Add vinegar, water and salt. Process until scapes are pulverized and very small.
  2. Add mustard, honey and pepper.
  3. Process until smooth.
  4. Drizzle in oil slowly. Until the dressing emulsifies. Start with 3/4 cup oil and adjust according
         to your tastes.

Lasts up to 1-2 weeks in the refrigerator.

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