Twenty years ago, when I first joined CSA, I threw away my garlicscapes. They didn’t fit anywhere in the refrigerator and sprang out every time I opened the door. I had no idea what to do with them. When I learned how to use them, I became a fan, as did many other members; scapes are now are an eagerly-awaited favorite.

I’ve included a list of “things to do with garlic scapes” but basically—just chop them up and use them like garlic. I find that they’re easier to use—no paper to peel—and give a milder, though still deep, garlic taste. A long scape goes a long way once it’s chopped and scapes last for a long time. Just roll them up and put them in the crisper drawer in a plastic bag to keep them all together. They can frozen, but I find that they last so long that I use them up before they go bad.



3 tablespoons butter

3 tablespoons chopped garlic scape (about 1 long scape)

3 tablespoons flour

3 cups milk, heated until almost—but not—boiling; 3 minutes in microwave

Salt, pepper to taste; grated nutmeg if you have it.

Melt the butter in a saucepan; add the garlicscape and sauté until soft, about 2 minutes. Add the flour and whisk until combine; it should be thick. Whisk for another two minutes. Then pour in the hot milk—carefully—and whisk stir until fully combined. Keep stirring until the sauce thickens, about 3-5 minutes. Season with salt, pepper, nutmeg and any other herbs. This is great with greens, turnips, potatoes, pasta.


Add a teaspoon to a tablespoon of finely chopped garlicscape to 2 tablespoons of mayonnaise, or mayonnaise/horseradish sauce combination. Makes a super sandwich spread.


When we have a lot scapes—not this week—saute them, cut into manageable lengths—in butter and/or olive oil until they are browned and soft. I don’t think they work as a side dish on their own, but mixed with other broiled, roasted, or sautéed vegetables, they add a great taste. And layering a length of sautéed scape into a sandwich adds a wonderful texture and flavor.


Chop a scape into small pieces—or whirl it a food processor—and combine with soft butter; add some chopped herbs. Spread it on bread and warm the bread in the oven for a minute or two.


From Super Natural Cooking, by Heidi Swanson

1 tablespoon clarified butter or extra-virgin olive oil

12 garlic scapes, flower buds discarded and green shoots chopped

2 medium russet potatoes, unpeeled and cut into ½ inch dice

2 to 3 cups vegetable stock or water

1 large handful spinach leaves (or other greens), stemmed

Juice of 1/4 lemon

1/4 teaspoon fine-grain sea salt

Freshly ground black pepper

2 tbs heavy cream (optional)

Heat the butter in a large saucepan over medium heat, then add the scapes and sauté for 2 minutes.

Add the potatoes and stock, cover, and simmer for about 20 minutes, or until the potatoes are cooked through and beginning to break down.

Remove from the heat, add the spinach, and puree using a hand blender. (If you must use a conventional blender, be careful; the hot liquid can burst out the top and make a huge, potentially painful mess. Try leaving the lid slightly ajar to allow steam to escape. Cover the top with a kitchen towel and blend in batches at low speed.)

Season with the lemon juice, salt, and a few grinds of pepper.

Whisk in the cream for a silkier texture.

If the soup tastes flat, add salt a few big pinches at a time until the flavors really pop.

Serves 2 to 3.


10 large garlic scapes

1/3 cup unsalted pistachios

1/3 cup finely grated Parmigiano-Reggiano

Kosher salt and black pepper

1/3 cup extra-virgin olive oil

Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)

Serve over pasta; Serves 8-10


Katelyn writes:

I was in the Catskills over the holiday and I wanted to pass along this incredible garlic scape recipe that a friend gave me! We used it to spread on meat, but it would be an excellent dip, sandwich spread, or french fry sauce!

I believe she created this, so if you want to credit Susan Jaffe from Snowdance Farm, but I am not 90% certain, so either way is fine with me!

Creamy Garlic Scape Dip & Bread Spread


4-5 garlic scapes

2 tbs almonds

1 tbs sunflower seeds

1 tbs olive oil

2 tbs freshly grated parmesan cheese

salt and pepper

1/4 c Greek yogurt

~1-2 tbs sour cream and/or mayonnaise


  1. Wash the garlic scapes and cut off the ends so you are left with just the tender fragrant spirally part. Chop them into small pieces. (For a milder flavor, blanch your scapes first.)
  1. Add everything to the food processor except Greek yogurt and sour cream/mayonnaise. Pulse until you have a pesto-like consistency.
  1. Put the “pesto” into a small bowl and add the Greek yogurt. Take half of the mixture and put it back in the food processor. Puree until almost smooth. Add back into the small bowl.
  1. Finally, mix in about 1-2 tbs sour cream or mayonnaise to taste.

*Serve as a dip with veggies or chips of your choice or as a garlic bread spread–it’s a perfect partner for kohlrabi

Leave a Reply

Your email address will not be published. Required fields are marked *