Garlic chives aren't unique in terms of flavour per se, but are distinctive because they combine the green/garlic flavour is found in stems that are thick enough to be used as vegetables, rather than herbs. Take care to avoid overcooking scapes however, as they can become unpleasantly mushy and lose much of their sweet, fresh, green flavour. As with other garlic and onion relatives, cooking tends to mellow the flavour considerably. This soft, cooked puree can be added to soups, sauces, potatoes, etc.Ĭooking - Raw and cooked garlic scapes are both popular. In the event that you end up with tough, older scape, you can trim them, roast them, and then scrape the soft green centers out, leaving behind the tough outer skin. These can be unpleasantly tough, making them hard to use in either their raw or cooked form. Preparation - Garlic scapes are generally very easy to prepare, though you may encounter some difficulty with particularly old scapes.
garlic stems, garlic stalks, garlic flowers, etc.), but the distinctive curly shape and seasonal nature of garlic scapes generally makes them quite easy to identify, regardless of any naming confusion. It's not uncommon to encounter other terms for garlic scapes (e.g. The term isn't commonly used in any culinary settings.
non-woody) plant segment that grows between two leaf bearing regions. Name - 'Scape' is largely a botanical term referring to a leafless, tender (i.e.
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