Garlic Scapes: The Curled Treasure of the Summer Garden
Welcome to Wild Faith Acres
I’m Jenn—a homesteader, herbalist, and mama living a slow, rooted life here in Michigan. Around here, we blend ancient herbal wisdom with real-life rhythms to help you build your own apothecary, garden with intention, and reconnect with the land. If you’re new, start with our free ebook From Garden to Apothecary it’s a 25-page introduction to seasonal herbalism and creating your own home apothecary—it’s a beautiful, beginner-friendly way to get started with herbs.
There’s a moment in the garlic patch that signals summer is truly here—when curly, green tendrils begin to emerge from the tops of the plants, twisting upward like nature’s own whimsical scrolls. These are garlic scapes, and if you’ve never cooked with them, you’re in for a treat.
What Are Garlic Scapes?
Garlic scapes are the flower stalks of hardneck garlic. As the garlic plant matures, it sends up this central shoot in preparation to bloom. But instead of letting it flower, gardeners snip it off—which tells the plant to focus its energy on growing a large, flavorful bulb underground instead.
Hardneck vs. Softneck Garlic
• Hardneck garlic (what produces scapes) has a stiff central stalk and thrives in colder climates. It usually has a richer, more complex flavor and is what we grow here at Wild Faith Acres.
• Softneck garlic doesn’t produce scapes, has a more flexible stem (great for braiding!), and stores a bit longer. It’s the kind most commonly found at grocery stores.
What Do Garlic Scapes Taste Like?
Imagine the flavor of garlic, but milder and greener—like a cross between garlic and scallions with a hint of sweet herbaceousness. It’s garlicky without the bite, and it holds up beautifully to both raw and cooked dishes.
Why Do You Snip Them?
Snipping scapes:
• Improves bulb size by redirecting energy underground
• Gives you an edible bonus crop while the garlic matures
• Helps you gauge when harvest is getting close (usually 2–4 weeks after scapes appear)
How to Use Garlic Scapes
Here’s where the fun begins! Garlic scapes are incredibly versatile in the kitchen:
• Blend into pesto (our favorite!)
• Sauté with veggies or eggs for a mild garlic kick
• Grill them like asparagus
• Chop raw into salads or salsas
• Pickle them for an easy garlic snack
• Freeze in chopped bundles to enjoy year-round
We make a simple garlic scape pesto with just a few ingredients and freeze it in small jars or cubes—it’s one of our favorite ways to preserve the garden’s early summer goodness.
My Garlic Scape Pesto Recipe
This is the pesto that started it all.
Years ago, I made and sold garlic scape pesto, homemade bread, and goat cheese to help fund a $4,000 missions trip to Brazil. With support from friends, family, and a whole lot of garlic scapes from a farm across the state, I raised every dollar—and then some. That summer taught me the power of small things done with heart.
Now, I grow my own garlic and still make this same pesto. It’s bold, herbal, and endlessly versatile.
Garlic Scape Pesto
Makes about 1½ cups | Freeze it in cubes to enjoy summer all year
Ingredients (all approximate—taste and adjust!):
• 1/2–1 cup fresh basil leaves
• 1/2–1 cup fresh parsley leaves
(You can also sub in oregano, cilantro, or mint for variety)
• 1–2 cups garlic scapes, ends removed and chopped
• 2–3 Tbsp pine nuts (or toasted almonds or walnuts)
• 2 tsp salt, or to taste
• Freshly ground black pepper
• At least 1/2 cup extra virgin olive oil
• 1/2 cup grated Parmesan cheese
Dairy-Free Option: Use dairy-free parmesan or a handful of soaked cashews to mellow the garlic’s spice and create a creamy texture.
Directions:
1. Add the scapes, herbs, nuts, salt, pepper, and cheese to a food processor.
2. Blend while slowly drizzling in the olive oil until your desired consistency is reached.
3. Taste and adjust seasoning or cheese as needed.
4. Use immediately, refrigerate for up to 2 weeks, or freeze in ice cube trays for easy storage.
Use it on everything: pasta, toast, eggs, grain bowls, roasted potatoes, or mixed into salad dressings.
From the Garden to the Table
There’s something sacred about harvesting food you’ve grown yourself — especially a crop like garlic, which has such a long, quiet rhythm. These scapes feel like a little reward at the halfway point, a whisper that the work is paying off.
This year, I’m keeping the scapes for our family (and definitely a few batches of pesto tucked into the freezer). But if you’re looking to try them for yourself, check your local farmers market — they’re usually in season for just a few weeks in early summer. And next year, I plan to grow even more garlic so we can share bundles of scapes here at Wild Faith Acres in our soon-to-be roadside stand.
Want Recipes, Garden Tips, and Real-Life Rhythm?
Join the Wild Faith Acres newsletter for seasonal recipes, garden updates, herbal wisdom, and simple rhythms for wholehearted living. From garlic scapes to tea blends and backyard harvests, we share what we’re growing, making, and learning—right from our homestead to your inbox.