scapes (WHB#40: garlic)

Weekend Herb Blogging (WHB)#40: Garlic (Allium sativum)

My sister-in-law and her husband grow a LOT of garlic. And happily for us, it was just flowering when we were visiting family last week. They brought over a big bag of scapes (flower heads and stalks of garlic) to stir fry.

click on image for larger view
Scapes What a fabulous dish to have with grilled chops!

So imagine my delight when we got home and I saw that we had three scapes in our little garden. It won’t be quite the bountiful dish we had last week but we expect that it will go very well with tonight’s charcoal grilled steaks.

Weekend Herb Blogging#40: Garlic (Allium sativum)

weekend herb blogging - © kalyns kitchen Scapes are not new to Weekend Herb Bloggers but before last week, I hadn’t had a chance to taste them. Wow! They’re fabulous. It’s worthwhile growing garlic just for the scapes! (And if you don’t want to eat them, they look beautiful in a vase.)

Garlic can be planted in the late fall or early spring. It usually flowers in early July here in Toronto. To focus all the growing energy into the roots, the flowers should be cut off. The garlic bulbs are ready for harvesting sometime mid August.

Read more about garlic and/or scapes:

If you wish to participate in WHB#40, send your link to MSGABRIELLATRUE(at) by mid afternoon PDT on Sunday 9 July, 2006.

My Life as a Reluctant Housewife – home of weekend herb blogging #40

edit 10 July 18:40 EDT:

My Life as a Reluctant Housewife – WHB#40 roundup.


4 responses to “scapes (WHB#40: garlic)

  1. kalyn

    I like the idea of stir-frying the garlic scapes. I bet they’d be great cooked that way. I think it’s important to pick them fairly young, FWIW. Some of the ones I had were rather overly pungent.

  2. ejm Post author

    I think you’re right, Kalyn. The ones in our garden were on the old side. It wasn’t that they were too pungent though. It was that they were too tough. We only cut one of them. It was almost as tough as a small tree branch so we decided to just leave the others on the counter to look pretty.

    Next year I’ll cut them earlier because the ones from my sister-in-law’s garden were fantastic stir-fried.

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