Garlic Scapes

Cooking Tips

• Young scapes are usually tender enough to be eaten raw, but older ones may be tougher and require cooking.
• Puree into pesto with sunflower oil, walnuts, and Parmesan cheese. Freeze to use throughout the year.
• Pack scapes into hot jars and cover with a brine of vinegar, water, salt, and chili flakes. Seal and let stand in the refrigerator for at least two weeks before eating.
• Add diced scapes to scrambled eggs, omelettes, and frittatas.