Garlic Scapes

Had my first on Friday so delicious with a few Tomatoes on a bruschetta

 

So, Pam, what's a scape? I've never heard that term before

 

I believe the scape is the stalk and can also be cooked ?

 

it's the flower stalk the garlic puts up before the garlic is ready.
They have a lovely mild garlic flavour, quite delicious in anything where you want just that hint of garlic.
Posh restaurants charge a wee fortune for anything cooked with garlic scapes.
Glad you enjoyed yours Pamsdish. I always use mine.

 

They are the reason I grow garlic :yho: :yho:

 

Is this one of those well kept secrets that only a select few know about? I haven't ever read that in any gardening books. For the last 10 years i've been throwing away the best bit

 

I'd never heard of them either. Mind you I haven't tried growing garlic for years. I think the only time I did it failed! Must try again. Can you get the seed anyone?

 

Well thank you for that Shiney. I thought I ate everything edible but now the lemon and orange leaves are getting it :gnthb: I'm always looking for new things for the salad bowl.

Charly, I didn't think it was a secret - I thought everybody knew

Hi JohnBinks, I've never grown from seed, but you can grow from supermarket garlic, or some people like the Isle of Wight suppliers. I got mine originally from the garlic company in Nairn (have a Google). Scottish winter hardy. Now I just save my own and grow from that.
Here's some garlic scapes wrapped round one of my smug trugs.
View attachment 2459

 

Well yes, Shiney. I think they look good in the salad bowl, but I don't particularly like to eat them.. Rose petals look good but I don't like the flavour. Begonias I haven't tried - but I will. Thank you for the suggestions . Will look forward to it.

 

I've just put around a kilo of chopped scapes into my freezer, and have been eating them for almost 2 weeks now, which seemed rather late to me as I was cutting them around the end of May last year although this thread was started towards the end of July last year.

They've always been used grated into omeletes/over cheese on toast, in lieu of fine french beans in a salad salad nicoise, chopped in pesto/stir fries, in/as dips, grated into mashed spuds, or simply served as a side vegetable.