If you grow garlic, or you’re browsing the farmers’ market this June, you might see a curious byproduct of garlic. It’s a thick stalk—called a scape—that forms above the leaves. Many growers believe that removing the scape results in bigger heads of garlic. But another reason people remove scapes is that they make good eating.
Garlic scapes are a little fibrous on the outside, but the interior is crunchy-tender, with a delicate garlic flavor. Cut them up (straight across, not diagonally, to avoid sharp points) and sauté, roast, or stew. Purée cooked scapes and stir into risotto, rice, or beans. Add raw to stir-fries, potato or pasta salads, omelets, or frittatas. Or purée raw scapes in olive oil and use like pesto as a pasta sauce or as a condiment for grilled chicken and meats.