Shake up the BBQ season with these Grilled Garlic Scapes . A fun and delicious side dish that has a mild garlic flavour. You might even have your guests asking “What the heck is a garlic scape”?
These tasty seasonal delights are in the same category as fiddlehead ferns. You know that unusual ingredient category. The thing you see at the market or the store and ask yourself, “What is that”?
Grilled garlic scapes are tender crisp with a smoky garlic flavour. Quick, easy and bold summer side dish. Makes a great appetizer too.
Also, known as the garlic stems, garlic tops, or garlic shoots. Similar to the texture of grilled asparagus. Crispy on the outside, tender on the inside, and a sure-fire conversation starter. Have you tried them before?
What Are Garlic Scapes?
They are only available for a few short weeks at the beginning of summer. Until just a few years ago, I had no idea these existed. One day while at the Farmer’s Market I was super excited to pick up a big basket. Then I had to figure out how I was going to cook them.
Scapes are the tender stem and bud of the hardneck garlic, usually grown in Canada and the northeastern part of the USA.
Scapes appear before the garlic matures. Farmers remove them to allow the bulbs to thicken. This happens about 3 weeks before harvesting usually in June-July each year.
They sort of resemble long, curly green beans. You can eat the entire stem (except for the very top part that looks like dried grass).
The texture is similar to asparagus. The taste is along the lines of green onion or scallion. Certainly not as strong as raw garlic cloves.
Summer Grilled Garlic Scapes
Grilling these garlic shoots was the name of the game. Read on, and you will see how easy that is to do. I also froze some for enjoy when they are not in season.
The first time we placed them whole, directly on the BBQ grates. The second time (our preferred method) we used a grill basket. Here is all you have to do:
- Wash and dry the garlic scapes.
- Cut off the dry ends and thick stalks.
- Cut into long pieces (or leave whole if you prefer).
- Massage in some olive oil (I used butter flavoured).
- Season with salt (smoked sea salt is awesome here).
- Cook in a (affiliate) grill basket over medium heat.
- They are done when they are crispy on the outside and tender on the inside (about 10 minutes).
- Remove from the heat.
- Add more seasoning (OMG (affiliate) black truffle salt is the best)
- ENJOY!
How To Use Garlic Scapes
Don’ stop with grilling (although this recipe is so good), there are lots of ways to enjoy these tender stalks:
- make compound butter
- sautee and use as a pizza topper
- great used in garlic hummus
- pickled garlic shoots are a fun foodie treat
- you can never go wrong with homemade soup
- use them in omelettes
- add them to salads
How Long Will They Last? If you get them fresh, you can store them in the fridge for 1-2 weeks. Place them in water (similar to fresh herbs or asparagus), and change the water daily. You can also keep them in the crisper.
They also freeze well too. Wash and cut them into pieces and place in freezer bags. Some people prefer to blanch them, but this step is not necessary.
Love grilling? Give these recipes a try this summer:
- Hakurei turnips and radishes are grilled to tender perfection. A great side dish.
- Grilled Shishito Peppers are a fun and tasty appetizer. Let’s see who gets the hot ones?
- Looking for something simple and delicious? Grilled veggies are always a hit.
- Did you know you can grill fruit? Grilled balsamic strawberries are perfect for dessert.
- Move over apple pie, smoked apples are taking over.
- Grilled portobello mushrooms are great as a starter or light meal.
- Foil packet green beans are no fuss, no mess, and super delicious.
Now that grilling season is here, check out these recipe roundups. Perfect for BBQ parties!
Grilled Garlic Scapes Recipe
Ingredients
- 1 ½ pounds garlic scapes
- 2 tablespoons olive oil ( I used butter flavoured)
- 1 teaspoons smoked sea salt
- ¼ teaspoon black truffle salt (to garnish/optional)
Instructions
To Prepare The Garlic Scapes:
- Wash and pat dry garlic scapes.
- Cut off dry ends and thick stalk ends (the bulb at the end).
- You can choose to leave them whole if you wish, or cut them into long pieces. Place in a bowl.
- Massage them with the olive oil, and season with the smoked sea salt. You can also add pepper if you wish.
To Grill The Garlic Scapes:
- Heat the BBQ to medium.
- Oil a grill basket, and add the prepared garlic scapes.
- Grill for about 10 minutes, turning several times. Garlic scapes are done when they are slightly browned on the outside, and tender on the inside. Very similar to asparagus.
- Remove from grill, and season with black truffle salt.
- ENJOY!!
Dean
In our first foray in homegrown garlic, we planted 13 cloves last fall and witnessed 13 weird, curly seed heads early this summer. We wondered if these seed heads should be pruned, and if so, were they edible. Turns out, yes and yes! We composted the lower, woody portion of each scape, then tossed with a little canola oil and salt barbequed briefly. YUMMY!
Gloria Duggan | Homemade & Yummy
I am so glad you decided to venture out and eat the garlic scapes….so delicious.
Min
This is the perfect side dish to go with my burgers I’m making on the grill this weekend! YUM!
Gloria Duggan | Homemade & Yummy
Yes, easy side dishes are just what we need during the summer. ENJOY!
M. F. Stewart
I’m so glad I found your recipe. I had it once and then I misplaced it! We finally have some scapes growing and I tried this recipe and I simply LOVE the garlicky taste of them. It’s not overpowering and we made this recipe as a side with our grilled pork chops. Excellent way to make the scapes. Can’t wait to make them again.
Gloria Duggan | Homemade & Yummy
Garlic scapes are a seasonal gem for sure. We love them grilled.
Susan
I don’t often see garlic scapes, but I’m going to look for them so I can make this. I have a grill basket, and can see that’s a good way to go when grilling them. Thanks for this recipe!
Gloria Duggan | Homemade & Yummy
I usually find them at outdoor markets. Hope you can give this recipe a try.
Mary Lee
Can you grill them after you have frozen them?
Gloria Duggan | Homemade & Yummy
I would say yes, but the texture may not be the same.
Loreto and Nicoletta
Every time we see garlic scapes at the farmers market we buy them! But we never thought of grilling them. Genius! They look great, very yummy, will try soon!
Gloria Duggan | Homemade & Yummy
You really must give garlic scapes a try this way. So delicious.
Natalie
I think I never tried garlic scapes before. But it sounds so delicious. I will have to look for them on the market and make this. Can’t wait.
Gloria Duggan | Homemade & Yummy
I am sure you would remember them if you had, they are sort of unusual but so delicious. Check for them at the beginning of growing season.
Alex
Fiddlehead ferns! What a delightful name. I’ll check those out next! I’m totally intrigued by these garlic scapes. Love how easy they are!
Gloria Duggan | Homemade & Yummy
I know right…they are the cutest little gem ever. Garlic scapes and fiddleheads are fun ingredients to experiment with.
Erin
I’d always wondered what garlic scapes are! They sound like something I really need to try. I’ve got to find these! Then I’m going to try the BBQ option. Sounds awesome!
Gloria Duggan | Homemade & Yummy
I highly recommend the bbq version. Such a great way to prepare them. ENJOY!