It’s possible that your garlic plants may not begin producing scapes until well into July. The scapes can be easily mistaken for leaves, which are often the same color and size, but are firm and rounded like green onions.
Scapes can actually begin to flower if you let them grow long enough. The stalks will still be usable when this happens. [3] X Research source
Try to make your cut as clean as possible to avoid crushing the stalk. Once you remove the scape, the plant will direct more of its resources to the bulb. The result is larger, more flavorful garlic cloves. [5] X Research source
Alternatively, you can place the stalks in a glass of cool water (the way you would celery or carrots) and leave them out on the countertop if you plan on using them within a few days. For maximum freshness, be sure to change the water daily.
If you’re washing a lot of scapes at once, it may be easiest to do it in a colander. Don’t attempt to clean scapes by soaking them. This can cause them to absorb too much water, diluting their flavor and leaving them mushy.
The top and bottom portions of the scape are tough and chewy, so it’s best to just throw them away.
The exact thickness of each slice will depend on your knife-handling skills and your intended use for the scapes. Toss a handful of sliced scapes into a stir fry or sauté, or sprinkle them onto a salad or loaded baked potato. They also go well in sauces and dips like salsa verde, guacamole, chimichurri, and pesto. [9] X Research source
If you don’t intend to eat the scapes, leave the stalks a little longer so they’ll be easy to pick out of the pot or pan once you’re done cooking. Try adding chopped scapes to a vegetable medley, or steaming them and serving them on their own. When cooked, they have a crunchy texture not unlike asparagus, with a mild onion flavor. [11] X Research source
