Garlic Scapes: The Twisty, Tasty Treasure of June

A garlic scape ready to harvest!

If vegetables had personalities, the garlic scape would be that quirky friend who shows up unannounced, steals the show with a dramatic twirl, and disappears before anyone can say “pesto.” These curly green spirals pop out of the garden like they’re auditioning for a fairy tale—and lucky for us, they taste as magical as they look.

So, what is a garlic scape?

Imagine if garlic decided to grow a flower, but then changed its mind and turned that flower stalk into a delicious, edible shoot instead. That’s the scape—a looping, curly shoot that pops up only on hardneck garlic plants. Softneck garlic (the kind you usually find in the grocery store) doesn’t produce scapes, which makes these beauties a seasonal delicacy.

And boy, have they caught the culinary spotlight. Garlic scapes have been featured on shows like Top Chef, The Great British Bake Off (in a savory twist round!), and even made a cameo in Chopped, where chefs raced the clock to figure out what to do with these green spirals of flavor. Spoiler alert: the judges were not impressed with the “raw scape smoothie.”

Scapes have all the flavor of garlic, but with a gentler touch. Think of them as garlic’s cheerful, less intense cousin—the one who brings the zing without the sting. They’re fresh, green, and just garlicky enough to make your taste buds perk up without making your dinner guests scoot their chairs back.

Here in Minnesota, garlic scapes make their big debut in mid to late June—right around the time we’re finally starting to believe that yes, summer has arrived and yes, it’s safe to put away the snow boots.

Scapes are typically harvested when they make their first elegant curl—not too tight, not too woody. This timing isn’t just about taste (though they’re most tender and sweet at this stage); it’s also best for the garlic bulbs still growing underground. Removing the scape redirects energy back to the bulb so it can grow big and strong.

Now, the fun part: what do you do with garlic scapes?

Basically, treat them like garlicky green beans crossed with scallions—with a hint of superhero swagger. You can:

• Whip up a bright garlic scape pesto (delicious on pasta, eggs, toast, pizza, or just eaten straight from the spoon—we won’t judge).

• Chop and sauté them with your morning eggs or in a stir fry.

• Grill them whole with olive oil and a sprinkle of salt—yes, like green garlic noodles.

• Blend into salad dressings or hummus.

• Pickle them! (Tart, spicy, and the ultimate Bloody Mary garnish.)

  
  

Fresh garlic scapes will keep three weeks or more in the fridge. Store them in a produce bag or wrapped in a damp paper towel.

Want to enjoy that mild garlicky zing all year long? Freeze your pesto or blanch and freeze the chopped scapes. Boom—summer, saved in a jar.

At Jerry’s Garden, garlic scapes are a short-lived but magical crop, usually available in mid to late June. Get on Jerry’s Garden email list to be notified when garlic scapes are ready.