Garlic scapes are the curly green stalks that emerge from the center of hardneck garlic plants in late spring or early summer. They are a seasonal delicacy, a milder, fresher version of garlic cloves, popular at farmers’ markets. Harvesting these stalks serves a dual purpose: it provides a unique culinary ingredient and promotes the growth of the underground garlic bulb. This process is integral to the cultivation of hardneck varieties, directly influencing the final harvest.
The Botanical Identity of the Scape
The garlic scape is the plant’s reproductive structure, a flower stalk that develops from the center of the stem. Scapes are characteristic of hardneck garlic varieties, contrasting with softneck types that typically do not produce a stiff, central stalk. A scape is a long, slender shoot that often develops a distinctive curl as it grows.
If left unharvested, the scape will eventually straighten and form an enlarged swelling at its tip known as an umbel. This umbel contains tiny, vegetative structures called bulbils, which are asexual copies of the parent plant. Commercial growers remove the scape to prevent the plant from diverting energy away from the developing bulb, even though its natural function is to produce these bulbils.
Horticultural Reasons for Removal
Harvesting the scape maximizes the size and quality of the garlic bulb. The plant’s energy, produced through photosynthesis, is a finite resource allocated between vegetative growth (the bulb) and reproductive growth (the scape). Allowing the scape to remain causes the plant to use energy forming bulbils, reducing nutrients available for the underground cloves.
Removing the scape redirects photosynthates directly into the bulb, increasing its diameter and mass. Research indicates that early scape removal can increase the yield of the bulbs by 20 to 30%. The optimal time for removal is when the scape has fully extended above the leaves and has begun to curl, but before it straightens out for bulbil production.
Preparing and Cooking Garlic Scapes
Garlic scapes offer a flavor profile that is milder and fresher than a mature garlic clove, possessing garlicky and grassy notes. When cooked, their pungency mellows, taking on a sweeter taste reminiscent of roasted garlic. This versatility allows them to be used in recipes where a subtler garlic flavor is desired without the intensity of a raw clove.
Preparation requires trimming both ends of the scape to remove the toughest parts: the woody base and the bulbous tip containing the bulbils. The remaining central stalk can be chopped and used raw in compound butters, dips, or pestos, often substituting for basil. Scapes also shine in cooked applications, such as being sautéed in stir-fries, grilled whole, or added to omelets and pasta dishes. Because of their short season, they are often pickled in a vinegar brine to preserve their unique flavor long after their summer availability.