Garlic Scapes Certified Organic


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Certified Organic Fresh Garlic Scapes

Fresh farm picked and shipped right to your door during summer scape season anually! Free Shipping!

In June annually, we pick our garlic scapes fresh.  They are boxed and shipped the next day to arrive at your door within 3-4 days.  The scapes should then be eaten or put into a bag and refrigerated in the crisper drawer . If using brown paper one fold to close is fine, if using plastic bag we suggest leaving it OPEN (don’t enclose or allow condensation in the bag). Store for up to a few months. This is fresh produce, so please open your box immediately This only ships once a year in mid-late June. You can eat on them through the summer and feel free to check out our Garlic Scape Recipes page for ideas on different ways to use them.

For foodies interested in the Low FODMAP diet, garlic scapes can be added to recipes, sautéed, eaten on their own and they can be made preserved so that they can be eaten year round. We also have freeze dried garlic scapes and other garlic scape seasonings. *Monash University has lab tested garlic scapes – called ‘Garlic Shoots’ in the app – and they state that a low FODMAP serving is is 30 g. 

What are Garlic Scapes? A Springtime Treat!

See our blog post on Garlic Scapes!

Garlic Scapes are the edible flower stem that grows off the center of the garlic plant.  Appearing on the finest hard neck garlic varieties, the scape curls upward as they grow, ultimately straighten, and then grow little seed-like bulbs. A young scape makes one or two loops before straightening out, and then develops seeds. By snipping off the scape before the seeds develop, more energy goes into making a bigger garlic bulb. When the garlic scapes are still in full curl, they are tender and delicious.
To harvest your garlic scapes, snap off the top of the garlic scape where it emerges from the leaves of the garlic plant. Eat from the part you snapped to the bulb where the flower is forming. Some farmers harvest the scape by pulling the stem straight up for the more delicate flavor of the scape. We don’t harvest this way, since we have a nice rain fall until July and removing the scape that way could lead to bulb damage. Every farm is different, so try what works best for you and your farm.
Garlic Scapes have a wonderful mild garlic flavor that can be used in soups, salads, grilled, pickled, sautéed or a variety of other uses where you desire garlic flavor that is not over the top. The garlic scape is an allium delicacy that is highly prized and traditionally used in Southern, Eastern European, and Korean cuisine because of its subtle garlic flavor and tender-crisp texture.   Since they are seasonal and availability is limited it’s recommend to stock up on as many as you can. Our favorite is making them into pesto, freezing them, pickling them, dehydrating, freeze drying them into seasonings.
  • Toss with Pasta
  • Mix 2T-4T with cream cheese for a cracker spread
  • Mix 3T with cream cheese and mix with pasta for an alfredo sauce
  • Wisk in Olive oil with 1t of mustard for vinaigrette.
  • Mix 1t in Olive oil and dip fresh bread into
  • Mix 1t in Olive Oil and spread on French bread to make garlic bread
  • Mix 1T into spaghetti sauce for more flavoring
  • Put pesto into large cooked pasta shells, pour spaghetti sauce over shells, add Mozzarella cheese, and bake.
  • Spread on pizza crust and add cheese
  • Use as a sandwich spread on Chicken and grill or bake
  • Use as a layer in lasagna Wisk into eggs for Quiche
It has become our everything seasoning and we use it everywhere! As you can see a little goes a long way. It’s a great way to bring wonderful flavor to so make dishes.
Make pesto cream cheese:
After making pesto, leave about ½ cup in the food processor and add 1 package of soften cream cheese and 1/2 cup of Parmesan cheese. Mix and serve with crackers or a baguette. Our brother Ray’s favorite!
Garlic Scape Uses:
  • Cut into 2-inch lengths and sauté in olive oil or butter over medium heat, adding salt and pepper to taste.
  • Add scapes to your favorite stir-fry dishes.
  • Chop and add raw to salads.
  • Preserve them by using the Dilly Bean canning recipe found in many canning cookbooks.
  • Chop in a food processor into small bits and put in ice cube trays to use as a seasoning.
  • Toss with olive oil and salt and pepper and put on the grill.
  • Add to pickled beets or cucumbers.
  • Steam and dress with a bit of lemon juice.
  • Make garlic scape pesto (see recipe).
  • Slice and sprinkle over any pasta.
  • Slice and add to most any sauce.
  • Chop and add to guacamole or fresh salsa.
  • Chop and mix with softened cream cheese or butter for a unique spread for sandwiches or bagels.
  • Use chopped fresh scapes as a garnish for tomato or potato soup.
  • Add chopped scapes to vegetable soups and stews toward the end of cooking time.
  • Use in recipes as a substitute for green onions.
  • Add to toppings for bruschetta or pizza.
  • Place in lightly oiled pan and add salt to taste. Cover and roast for 30 to 45 minutes until beginning to turn brown. Serve as a side dish.
  • Add to egg dishes or mashed potatoes.

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