Garlic Scapes: The Gourmet Green You’re Probably Ignoring

Curly, quirky, and criminally underrated—garlic scapes are the green shoots of hardneck garlic that show up in early summer like botanical party streamers. Most folks snip them off and toss them aside, but these flavorful spirals are a gourmet goldmine. From pesto to stir-fry, scapes bring a garlicky zing with a fresh, green twist. This article explores how to harvest, cook, and even sell scapes like a pro. If you’re growing hardneck garlic and ignoring the scapes, you’re leaving flavor—and profit—on the table. Time to give these curly wonders the spotlight they deserve.

Garlic Scapes: The Gourmet Green You’re Probably Ignoring

Let’s talk about garlic scapes—the curly green shoots that hardneck garlic sends up in early summer like it’s trying to win a garden beauty contest. If you’ve ever looked at those whimsical spirals and thought, “What do I do with this?” you’re not alone. But here’s the truth: garlic scapes are the gourmet green you didn’t know you needed, and they’re just sitting there waiting to be snipped, sautéed, and sold.

Scapes are the flowering stalks of hardneck garlic. Left unchecked, they’ll eventually bloom, which is lovely in a botanical sense but terrible for bulb development. The plant diverts energy into the flower instead of the underground prize. So growers snip them off—and that’s where the magic begins.

Flavor-wise, scapes are like garlic’s younger, greener cousin. They have a milder taste than the bulb, with a fresh, vegetal zing that plays well in everything from pesto to pickles. They’re tender enough to eat raw (if you’re brave), but they shine when lightly cooked—think stir-fries, grilled skewers, or blended into creamy dips. Chefs love them. Farmers market shoppers swoon over them. And if you’re growing hardneck garlic, they’re your first harvest of the season.

Timing is key. Scapes usually appear in late May to early June, depending on your climate. You’ll see them emerge from the center of the plant, curling like green question marks. Once they make a full loop, it’s time to snip. Use clean shears and cut just above the top leaf. Don’t yank—garlic doesn’t appreciate rough handling. And don’t wait too long. Older scapes get woody and lose their tender charm.

Now, what do you do with a pile of scapes? First, eat them. Make scape pesto with olive oil, Parmesan, and a handful of nuts. Toss chopped scapes into scrambled eggs or pasta. Grill them whole with a drizzle of oil and a sprinkle of salt. You’ll wonder why you ever let them go to waste.

Second, sell them. Bundle scapes in bunches of 5–10 and take them to your local farmers market. Label them clearly—many shoppers don’t know what they are, but they’re curious. Offer samples or recipe cards. Call them “garlic curls” if you want to get fancy. They’re a great way to build buzz before your bulbs are ready, and they add a second revenue stream to your garlic operation.

Storage is simple. Scapes keep well in the fridge for a week or two, and they freeze beautifully when chopped and packed into airtight containers. You can also pickle them for a tangy treat that lasts months. If you’re feeling entrepreneurial, scape-based products—like pesto jars or pickled spears—can add serious value to your garlic brand.

And let’s not forget the aesthetic appeal. Scapes are photogenic. They curl, twist, and pose like runway models in your garden. Post a few shots online and watch the likes roll in. Garlic scapes are the influencer of the vegetable world—low-key, high-impact, and always ready for their close-up.

So if you’re growing hardneck garlic and ignoring the scapes, it’s time to rethink your strategy. These curly wonders aren’t just garden clutter—they’re flavorful, profitable, and downright fun. Snip early, cook creatively, and sell smart. Your garlic game just got a whole lot greener.