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Garlic scapes are the edible stalk of the flower or seed pod of garlic. They grow up from the leaves in early summer and should be cut once they curl to allow all the nutrition from the soil to be diverted to the bulb or garlic cloves. The young tender scapes have a mild garlic flavor.

Being from the garlic plant, the scapes have similar nutrients to garlic itself. Notably, the sulfur containing compounds such as allyl sulfides which are responsible for improving immune function, cancer prevention, particularly of the GI tract, and heart health benefits such as lowering blood pressure, cholesterol and reducing platelet agregation. The phytochemicals act as antioxidants, tumor suppressants and detoxifying agents. Peeling, chopping and crushing garlic activates the allinase enzyme which sets a series of chemical reactions in motion that produce these health benefits.

One scape contains 5 kcal and is a source of vitamin C, folate and vitamin K. Scapes can be stored in the fridge for 3 weeks in a loose plastic bag or can be frozen without blanching. There are many ways to use garlic scapes. Raw, they can be blended into a pesto with olive oil, cilantro and pistachios or hazelnuts, olive oil and sea salt. The pesto can also be used in a salad dressing for potato salad with snap peas and hard boiled egg. Garlic scapes are delicious grilled on the BBQ with olive oil and salt or added to stir fry. Eating parsley with or after garlic and their scapes may help improve your breath.