Garlic Scapes

They have a mild, fresh flavor and perfectly combine the aroma of spring onions and garlic, but without an overly sharp bite. That is exactly why they are a favorite ingredient in spring salads, stews and light dishes.

What exactly are garlic scapes?

Garlic scapes are young green garlic shoots harvested before a full bulb develops. They have thin green leaves and tender stalks, and almost the entire plant can be used. They are at their best when young and fresh, with a mild aroma and soft texture.

In the kitchen, they can be used raw or briefly cooked. They pair wonderfully with eggs, potatoes, fresh cheeses, olive oil and spring vegetables. They can be added to soups, frittatas and risottos, or simply chopped and served on bread with olive oil.

Garlic scapes are harvested in spring, most often from March to May, depending on weather conditions and the growing area. They are best when young, tender and bright green. That is when their flavor is at its finest and freshest.

Garlic Scape Salad with Boiled Eggs, Potatoes and Cherry Tomatoes

Ingredients for 4 servings

1 bunch garlic scapes

4 boiled eggs

500 g potatoes

200 g cherry tomatoes

juice of 1 lime

4 tablespoons olive oil

salt and pepper to taste

Preparation

Boil the potatoes in their skins, let them cool and cut them into cubes. Boil the eggs as well, then cut them into quarters or slices. Cut the cherry tomatoes in half and cut the garlic scapes into smaller pieces.

In a large bowl, combine the potatoes, eggs, tomatoes and garlic scapes. In a separate bowl, whisk together a dressing made with lime juice, olive oil, salt and pepper, then pour it over the salad. Toss gently and serve immediately.

This salad is excellent as a light lunch or as a side dish with grilled fish or meat.

Creamy Garlic Scape Stew

Ingredients for 4 servings

1 l vegetable stock

1 small cauliflower

3 potatoes

2 carrots

1 bunch garlic scapes

3 tablespoons olive oil

salt and pepper to taste

Preparation

Cut the cauliflower into florets and cook it in the vegetable stock until completely soft. Then blend it with an immersion blender into a smooth cream.

Cut the carrots and potatoes into small cubes, then add them to the cauliflower cream. Add more stock as needed to achieve the desired stew consistency. Cook until the vegetables are soft.

Toward the end of cooking, add the garlic scapes cut into smaller pieces. Cook for a few more minutes so they retain their freshness and color. Finally, stir in the olive oil and season with salt and pepper.

This stew is light, nourishing and perfect for spring days when we crave simple dishes full of fresh seasonal ingredients.