The season for garlic scapes is brief and magical. They are truly what seasonal local eating is all about. So grab some this week at the Market and try one of both of these delectable recipes that capture the garlicky goodness of garlic scapes.
Garlic scapes are harvested before they flower so the plant can channel all its energy into producing flavorful bulbs. The resulting scapes taste mild and sweet, like chives or scallions, but with a hit of unmistakable garlicky flavor that’s softer than its bulbous counterpart.
Garlic Scape Dressing
recipe by Diana Rattray, The Spruce Eats
- 2 garlic scapes (coarsely chopped)
- 2 green onions (coarsely chopped)
- 1 teaspoon honey
- 2 teaspoons Dijon mustard (or similar brown mustard)
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- Dash of salt
- 1/8 teaspoon black pepper
- 1/2 cup extra virgin olive oil
- In a blender, combine the garlic scapes, onions, honey, mustard, red wine vinegar, lemon juice, salt, and pepper. Blend until smooth.
- With the blender on low, slowly add the olive oil until well blended. Makes 8 servings.
How to Store: The garlic scape dressing should be stored in an airtight container in the refrigerator; it will last up to one week. Make sure to shake the dressing well before using.
- Creamy Garlic Scape Dressing: Add some plain yogurt, buttermilk, sour cream, or feta cheese.
- Green Goddess Garlic Scape Dressing: Add 3/4 cup plain Greek yogurt or sour cream, 1 1/2 teaspoons anchovy paste, and either 1 cup mayonnaise or 1/2 of ripe avocado.
- Garlic Scape Dressing With Herbs: Add a handful of fresh herbs, such as parsley or tarragon.
Double Garlic Soup
recipe by Melissa Clark, New York Times
- 3 cups sliced garlic scapes (about 3/4 pound)
- 3 fat bulbs green garlic,* root and green parts trimmed, outer layer removed
- 3 tablespoons unsalted butter
- 1 ½ teaspoons fresh thyme leaves, more for garnish
- ¾ teaspoon salt, more to taste
- Ground black pepper to taste
- 1 large yellow potato, peeled and diced
- 1 quart chicken or vegetable broth
- 1 cup half-and-half or whole milk
- 2 teaspoons freshly squeezed lemon juice, or to taste
- Freshly grated nutmeg
- Chop green garlic. In a soup pot, melt butter over medium-high heat. Add green garlic and sauté until translucent, about 3 minutes. Add scapes, thyme, salt and pepper, and sauté for 5 minutes.
- Stir in potato and broth, reduce heat to medium, and simmer until scapes and potatoes are tender, about 20 minutes. Add half-and-half, and purée soup with an immersion blender or pour into a regular blender. Stir in the lemon juice and season with more salt and pepper. Garnish with nutmeg and thyme leaves, and serve hot. Makes 4 servings.
*Cook’s Note: If you can’t find green garlic, you can improvise with a few garlic cloves and a handful of a pungent spring greens like arugula or watercress.
For more great ways to use garlic scapes, check out our recipe archive.