Garlic is normally planted in the fall and harvested in mid-summer. A few weeks before harvesting, however, it starts to form flowers. These are called scapes and are usually cut off so that the plant will put all of it’s energies into forming large heads of garlic in the ground. The scapes are edible, however. Picked just as they form, they are tender and delicious. Garlic scapes can be added to any cooked soup, sauce, or omelette. We like them when placed on the barbeque, however, so today’s post is about how easy it is to grill garlic scapes.
At the top of the garlic plants the curly flowers start to form. These are called “scapes.” Cut them just as they appear, as you see in this photo. If they grow too large and mature they are much tougher. When they initially start to grow they are very tender and mild.
Cut all the scapes off of your garlic plants and store them in the refrigerator until ready to use. If you’re grilling, just pile some of the scapes into a bowl and toss with a tablespoon of olive oil.
Place them on the grill, either right on the metal or on top of other food you are cooking. Scapes wilt and cook in five to fifteen minutes depending on how hot the grill is and how close they are to the coals or heat. Remove them when they are soft and just slightly charred as shown in this photo. Add salt and pepper to taste.
Is your garlic blooming? Lucy! You got some scaping to to!
