growing garlic

Garlic Scape Recipes

Scape Recipes

Known as “stems”, “scapes”, “spears”, or “tops”, these tender green “flowers” are the seedpod that forms on hard neck garlic plants in June. This delicious stalk has a taste that is milder than the garlic cloves, and has a broad spectrum of uses from soups to salads to garnishes. Garlic scapes are an allium delicacy that is highly prized and traditionally used in Southern, Eastern European, and Korean cuisine because of it’s subtle garlic flavor, tender-crisp texture, and nutraceutical potency.

When the scapes are newly-budded and still in full curl, they are tender and provide a delightfully subtle garlic flavor. Cut them when they curl between 1/2 and 3/4 turn. After the scapes have straightened and the flower top is maturing, they will be tough and unappetizing.

Garlic scapes store well. You can keep batches in the refrigerator for upwards of three weeks, though fresh cut is always the best. Remove all of the stalk tip above the pod [umbel] before cooking.

Here are some general cooking tips: Don’t overcook, they tend to get tough. Try starting simple to learn how much cooking is enough and how much is too much by sautéing the scapes in a little olive oil at medium heat, adding salt and pepper to taste. The end result should be a side dish that is elegant and delightfully tasty. Garlic spears can almost be used like asparagus. They are very well suited for stir-fries.

Raw Scape Pesto

Garlic scapes make a pesto that is a pretty green color and a knock-your-socks-off rich garlic flavor. If this pesto is too strong for your taste, add mayonnaise or sour cream to dilute by 1/1 or even 2/1.

½ lb. scapes (chopped into 1″ sections)
1½ c. olive oil
2 c. grated parmesan cheese

In a blender, combine the scapes and olive oil. Pour mixture into bowl and blend the cheese in by hand. Can be used as a cracker or pizza spread.

Spinach & Garlic Scape Pesto

1 Pkg. [10 0z.] frozen chopped spinach, thawed, well drained or
3 cups packed fresh spinach leaves
½ cup parsley leaves
2/3 cup grated parmesan cheese
½ cup walnuts
chopped garlic scapes
2 Tbs. basil
1 cup extra virgin olive oil

Process until smooth. While motor is running drizzle in oil. Makes 2 cups.

Walnut/Scape Pesto

1 cup tender scapes – cut in about 1″ pieces
1 cup fresh sage
2/3 cup canola oil
1/3 cup grated parmesan cheese
1/3 cup chopped walnuts

Blend all to an even consistency in blender.
Store in refrigerator for short term use, or in the freezer to keep longer.

Raw Scape Dressing or Dip

1 cup mayonnaise
1 cup sour cream
4—5 garlic scapes finely chopped
1½ Tbs. dried dill
2 Tbs. white vinegar
Milk to thin
Mix all ingredients, thin to desired consistency. Use on salad or vegetable dip.  

Sunflower Seed/Scape Pesto

6 Garlic Scapes,  tips

1 cup extra virgin olive oil

1 small head of leaf lettuce, chopped

¼ cup parsley

¼ cup sunflower seeds

½ cup grated Parmesan cheese

salt & freshly ground pepper, to taste


Chop the scapes into small pieces.  Blend briefly with ½ cup of the olive oil.   Add lettuce and parsley.  Process until blended.  Gradually add remaining oil.   Transfer mixture to a small bowl; stir in sunflower seeds, cheese, salt & pepper.

Sautéd Scape Dressing

1 medium onion, chopped
2 cloves garlic, minced
1 inch chunk fresh ginger, minced
6 each garlic scapes, rough chopped
1 ½ tsp coriander
1 tbsp sea salt
2 tsp chili flakes
1/2 cup pure olive oil

Sauté’ onions in olive oil for one minute then add the rest of the above ingredients.  Sauté until onions are soft. Place in blender and add:
2 cups lemon juice
½ cup mirin (a Japanese sweet rice liqueur)
2 tsp sea salt
1 cup extra virgin olive oil (or more)
Blend all ingredients adding olive oil until desired consistency is reached. Chill before serving.

Scape Dip

½ cup yogurt
½ cup mayonnaise
½ tsp. Dijon mustard
garlic scape
Variation: for a salad dressing, add 2 tbsp. apple cider vinegar.

Scapes & Green Beans

While the red pepper adds color, the beans & scapes are look-alikes that fill this dish with taste surprises! Serve with sautéed or grilled poultry or meat.

8 ounces green beans

6 ounces garlic scapes

1 tablespoon olive oil

½  red peppers, diced salt, & freshly ground pepper

1 tablespoon balsamic vinegar

  1. Top& tail green beans.
  2. Bring a large pot of salted water to a boil; add beans& blanch for 2 – 3 minutes or until crisp-tender.
  3. Drain & refresh with cold water until beans are cold.
  4. Trim garlic scapes & remove any seed pods.
  5. Cut into pieces about the same length as the beans.
  6. Blanch for 1 – 2 minutes; drain& refresh with cold water.
  7. Heat oil in skillet on medium heat; add scapes& saute for 2 minutes.
  8. Add beans & red peppers.
  9. Toss together, cover skillet & cook for 2 minutes longer or until scapes are crisp-tender.
  10. Uncover & season with salt, pepper & balsamic vinegar.

Garlic Scape Potatoes

1½ lbs yukon gold potato

½ cup butter

½ cup garlic scapes, very finely chopped

1/3 cup whipping cream

  1. Cook potatoes in salted boiling water until tender.
  2. Melt butter & sauté the scapes for about 5 minutes.
  3. Remove from heat& stir in cream.
  4. Drain potatoes& mash.
  5. Add garlic mixture& combine well.

Mashed Potatoes with Garlic Scapes

2½ lb. russet potatoes, peeled and cut into 1” pieces.
½ stick butter
2 Tbs., olive oil
¼ cup finely chopped scapes
¼ cup hot milk (or more)
Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and sauté about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.

Spinach & Scape Frittata

3 tbs. Olive oil
10 eggs
1 cup finely chopped raw spinach (½ lb)
½ cup grated Parmesan cheese
1 Tbs. chopped parsley or basil
½ cup finely chopped Garlic Scapes or Garlic Greens

Preheat oven to 350º In a large bowl mix egg, spinach ,cheese, herbs, salt and pepper. Heat oil in 10-inch ovenproof skillet on the stove. Add the garlic scapes and sauté until tender on med. heat (about 5 minutes).  Pour egg mixture in skillet with garlic and cook over low 3 mins. Place in oven and bake uncovered 10 mins. or until top is set. Loosen bottom with spatula and cut into wedges and serve.

Chicken With Garlic Scapes

2 whole skinless boneless chicken breasts, halved
4 Tbs. Unsalted butter
2 Tbs. vegetable oil
4 Tbs. dry white wine
2 Tbs. lemon juice
4 chopped garlic scapes
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 2 Tbs. of butter and the oil over medium high heat. Sauté until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Salt & pepper to taste. Spoon sauce over chicken. Serves 4.

Garlic Scape Omelet

This omelet has a mildly garlic taste with asparagus-like crunchiness
1½ cups chopped garlic scapes
½ cup chopped scallions
¼ cup hot water
Salt & Pepper
4 large eggs
2 Tbs. extra virgin olive oil

Place garlic and scallions in a 10-inch skillet with 1-tsp. oil, ¼ cup water and a pinch of salt. Cook covered over med. high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over med. low heat until top is set [2-3 Minutes].

Stir-Fried Beef with Scapes

For beef Combine using 2 Tbs. oil. *
1½ lb. boneless sirloin cut ¼ slice
1/3 cup soy sauce
2 Tbs. lemon juice
garlic scapes chopped
1 whole scallion chopped
1 Tbs. fresh ginger chopped or 1/8 tsp. dried
1 Tbs. fresh thyme chopped or 1/8 tsp. dried
¼ cup water, 5 Tbs. vegetable oil*
garlic scapes chopped
1 lb. broccoli cut into flowerets

Marinate beef for 30 minutes. Heat a wok or skillet over high heat. Add remaining 3-Tbs. oil. Stir fry beef in batches for 1 minute. Transfer to plate. Stir fry scapes, add broccoli and stir fry for 1 minute. Add water and steam covered for 2 minutes. Combine 1½-Tbs. cornstarch with 4-Tbs. water. Add to marinade. Stir marinade slowly into wok. Add beef and stir until sauce thickens. Serve with rice. Serves 4 generously.

Deep-Fried Battered Scapes

1 lb garlic scapes
3-4 tbsp. brown rice flour
salt, pepper
1 cup brown rice flour
1 tbsp. cornstarch
¾ – 1 c. flat beer
canola oil for deep frying

1.   Wash and thoroughly dry the scapes. Toss in a few tablespoons of rice flour, seasoned with salt and pepper.
2.   Beat together the cup of rice flour, cornstarch and egg with enough beer to make a thick batter.
3.   Fill a deep-sided pot with about two inches of oil. Heat the oil until hot, but not smoking. Dip the scapes in batter, one at a time, and lower into the hot oil. Flip once and remove when golden brown.
 Serve hot with tamari dipping sauce.

Baked Scape/Vege Frittata

¼ cup  chopped assorted cooked vegetables
1 cup chopped cooked scapes
½ cup dried bread cubes or seasoned croutons.
¼ cup 2% milk
½ cup grated cheese
pinch dried basil

Preheat oven to 350°F (180°C).
In a bowl, combine vegetables and bread cubes. Sprinkle mixture evenly over bottom of 8″ square greased baking pan.
In a small bowl, wisk together eggs, milk, salt & pepper. Pour over vegetable mixture. Sprinkle with cheese & basil.
Bake in preheated oven for 20 minutes, or until inserted in center comes out clean. Cut into wedges.  Serves 4.

Grilled Scapes

1 lb garlic scapes
olive oil

  1. Cut scapes into pieces about 2 inches long& place onto a large sheet of foil wrap.
  2. Sprinkle liberally with olive oil; season to taste with salt& pepper.
  3. Bundle up the foil & grill for about 10 minutes or until soft & golden

Sauté of Scapes

1 dozen garlic scapes
1/4 cup red onion, finely chopped
1 tbsp balsamic vinegar.
Trim and discard the scape tips. Cut into two-inch lengths. Heat oil in a skillet over medium heat. Add the scapes and the onions and sauté for 5 to 7 minutes, until the scapes are crisp-tender. Uncover and season with salt, pepper, and balsamic vinegar.

Roasted Scapes


Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or sea salt works best but any will do). Put the loaded and covered pan in a hot (400°F) oven for 30 to 45 minutes or until they are just beginning to turn brown on the bottom.  Serve as a side or main dish. Tastes like roasted garlic but creamier.

Fried scapes


Cut scapes to green bean size and sauté them in butter and salt for 6 to 8 minutes.  During the last minute of cooking add about 1 tsp. of balsamic vinegar. They are good and amazingly simple.

Other ideas


Steam and serve in dishes instead of asparagus. Add to quiche or omelets. Stir fry with vegetables.  Add raw to salads. Add to mayonnaise to add zip to sandwiches.

Welcome to Dakota Garlic

hardneck_drawing_smallWe grow hardneck garlic and sell it direct to you.  Hardnecks – Rocambole, Porcelain and Purple Stripe – are the closest descendents to wild garlic. They are considered superior garlic, but are generally not grown on commercial scale.  You won’t find these at the supermarket [or even most farmers markets]. Two of our partners our working in the Asian online casino atmosphere. We work together to get the garlic business booming but also their business ventures are important to us. You can read more about them in this review รีวิวคาสิโนLuckyNiki and รีวิวคาสิโนWebet Casino. The links on this page will either take you to our order page or to other pages showing you how to cook and grow your own garlic using our seed stock.softneck_drawing_small PRODUCTS: The garlic we sell fall in three varieties as follows; Rocambole, Purple stripe, and Porcelain [continental].  Within these categories are the following strains; Montana Giant, Montana Roja, Mountain Rocambolekillarney, German Brown, Brown Tempest, Chesnok, Metachi, Romanian Red, and Music.   The strains are individually described and photographed.  We also have bulk garlic, garlic powder, braids, and peelers.  Click on the Order link to find pricing, current stock status, and to place an order with us. If you’re not sure about what variety you want to have, check out the Varietal information link for more about growing characteristics, bulb form and size differences, and taste. ADVICE: We describe how to plant the seed [cloves] and how to harvest and store the bulbs, how to to skin [peel] the individual cloves within the bulbs, recipes on how to prepare roasted bulbs or grilled scapes [the spear or flower stalk that produces bulbils] or pickles, and reference material on festivals, garlic plant disease, and human health medicinal uses.  We would like to thank mrgreendirect online spelen bij oranje casino page  These are our main sponsor and we want to thank them for all the effort and help we are getting from them!