Grilled Garlic Scapes Recipe

Shake up the BBQ season with this grilled Garlic Scapes Recipe. 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”?

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”?

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?

RECIPE and INSTRUCTIONS for these grilled garlic shoots can be found at the bottom of the post.

What Are Garlic Scapes?

Until just 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 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.

Cooking Garlic Scapes On The Grill

Grilling these garlic shoots was the name of the game. We actually did it twice since the basket was HUGE. I also put some in the freezer. Read on, and you will see how easy that is to do.

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 Long Will They Last?

If you get them really 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.

How To Use Garlic Stems

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

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.

So if you have never tried them before, give this grilled Garlic Scapes Recipe a try at your next BBQ party. You just might turn some garlic haters into garlic lovers. Grab them before it’s too late!

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