If you grow garlic, you’ve probably noticed those curly, whimsical stalks that appear in early summer. You might be wondering, can you eat garlic flowers? The answer is a resounding yes, and they offer a wonderful, aromatic addition to your kitchen. These delicate parts of the plant are not only edible but also a true seasonal treat for any gardener-cook.
Often called garlic scapes, these flower stalks are the plant’s attempt to produce a bloom and set seed. By harvesting them, you actually help direct the plant’s energy back into bulbing. This means you get two crops from one plant: the flavorful scapes now and the robust bulbs later. It’s a win-win situation in the garden and for your plate.
Can You Eat Garlic Flowers
Let’s clear up the terminology first. What we commonly call “garlic flowers” are actually the immature flower stalks, or scapes, of hardneck garlic varieties. The true, fully developed flower is rarely seen because we harvest the scape before it opens. However, if left to mature, a small, papery bulbil cluster forms where the flower would be, and these bulbils are also edible. For culinary purposes, the tender, green scape is the prize.
What Do Garlic Scapes Taste Like?
The flavor is distinctly garlicky but with important differences from the clove. Imagine a blend of fresh garlic and green onion, with a crisp, vegetal quality. The taste is milder and sweeter than a raw clove, often with a subtle hint of asparagus or chive. This makes them incredibly versatile. You can use them anywhere you’d use garlic or green onions, but they bring their own unique, fresh character.
Identifying and Harvesting Your Scapes
Scapes emerge from the center of hardneck garlic plants in late spring to early summer. They start straight, then form one or more graceful loops or curls. The best time to harvest is when the stalk has just completed its first loop but is still tender and bright green. Use a sharp knife or snap them off by hand near the base of the top leaf.
- Look for the curly cue stem shooting up from the plant center.
- Harvest when the stalk is young and tender; if it straightens again, it’s becoming woody.
- Cut as close to the base as possible without damaging the leaves.
- Regular harvesting encourages larger bulb growth underground.
Nutritional and Garden Benefits
Garlic scapes are more than just tasty. They are low in calories and contain valuable nutrients like vitamin C, calcium, and allicin, the compound responsible for garlic’s health-promoting properties. From a garden perspective, removing the scape is a critical step for hardneck growers. It tells the plant to stop putting energy into seed production and focus entirely on swelling the bulb beneath the soil, leading to a better harvest come midsummer.
What About Softneck Garlic?
Softneck garlic varieties, the kind commonly braided, typically do not produce a true flowering stalk. Occasionally, they may send up a central stem, but it is generally not as developed or flavorful as a hardneck scape. For the best “garlic flowers,” focus on hardneck types like Rocambole, Porcelain, or Purple Stripe.
How to Prepare and Store Garlic Scapes
Preparing scapes is simple. Give them a good rinse under cool water to remove any dirt. Trim off the very tip where the bulbils would form (it’s often pointy and tougher). The entire stalk from the trimmed tip down to where it becomes fibrous is usable. If the lower part of the stem feels tough, you can snap it off, much like you would with asparagus.
For storage, place unwashed scapes in a loose plastic bag in your refrigerator’s crisper drawer. They’ll keep well for up to three weeks. For long-term preservation, they are excellent candidates for freezing or pickling.
- Wash and dry the scapes thoroughly.
- Chop them into the sizes you’ll likely use for cooking (e.g., coins for pesto, lengths for grilling).
- Spread the pieces on a baking sheet and flash-freeze for one hour.
- Transfer the frozen pieces to an airtight freezer bag, removing as much air as possible.
- They can be used directly from the freezer for cooked dishes.
Culinary Uses for Your Garlic Flowers
The applications for garlic scapes in your cooking are nearly endless. Their mild yet distinct flavor shines in both raw and cooked preparations. Here are some of the most popular ways to enjoy them.
1. Garlic Scape Pesto
This is the classic and most beloved use. It’s a vibrant, seasonal pesto that beats the basil version to the punch. Simply replace basil with a cup of chopped scapes in your favorite pesto recipe. Blend with nuts (walnuts or pine nuts work great), Parmesan cheese, lemon juice, and olive oil. It’s fantastic on pasta, spread on sandwiches, or as a marinade.
2. Sautéed or Grilled
Treat scapes like green beans or asparagus. Toss whole scapes with a bit of oil, salt, and pepper. Sauté them in a hot pan for 5-7 minutes until tender-crisp and slightly charred. Alternatively, throw them on the grill for a smoky flavor. They make a perfect simple side dish for grilled meats or fish.
3. In Stir-Fries and Soups
Chop scapes into small coins and use them as the aromatic base for any stir-fry, soup, or frittata. They add a gentle garlic note without the risk of burning that minced garlic has. Add them at the beginning of cooking to mellow their flavor, or at the end for a sharper bite.
4. Pickled Garlic Scapes
Pickling is a wonderful way to preserve their crunch and tangy flavor. Pack clean scapes into a jar with spices like dill, mustard seed, and peppercorns. Pour over a hot brine of vinegar, water, and salt. Process in a water bath or simply refrigerate for quick pickles. They are a incredible garnish for Bloody Marys or charcuterie boards.
5. Compound Butter and Cream Cheese
Finely mince raw scapes and mix them into softened butter or cream cheese. Add a pinch of salt and maybe some lemon zest. This flavored butter can be rolled into a log, chilled, and sliced onto steaks, melted over corn, or spread on fresh bread. The cream cheese makes an instant, elegant bagel schmear.
Can You Eat the Actual Garlic Bloom?
If you let a scape mature fully, it will eventually produce a cluster of tiny bulbils where the flower would be, encased in a papery sheath. These bulbils are also edible, though their texture is different. They can be quite crunchy and have a intense garlic flavor. You can peel and mince them to use like garlic, but they are small and a bit tedious to prepare. Most gardeners find the tender scape stage to be far superior for eating.
A Note on Wild Garlic and Other Alliums
In the wild, you might find plants like ramps or wild garlic with similar edible flowers or stalks. The same principle of positive identification applies before eating any wild plant. Only consume plants you are 100% certain of. Cultivated garlic from your garden is the safest and most reliable source for these edible flowers.
Common Mistakes to Avoid
- Harvesting too late, resulting in woody, fibrous scapes.
- Confusing the scape with the plant’s central leaf; the scape is round and emerges from the center.
- Overcooking scapes, which can make them slimy. Aim for tender-crisp.
- Forgetting to harvest them at all, which will lead to smaller garlic bulbs.
FAQ About Eating Garlic Flowers
Are garlic scapes and garlic flowers the same thing?
Essentially, yes for the cook. The scape is the flower stalk harvested before it matures. It’s the part we commonly eat and refer to as the “flower.”
What part of the garlic scape do you eat?
You eat the entire stalk from the flower bud end down to where it becomes tough and fibrous. The lower part near the leaves can sometimes be to tough, so just snap it off if it doesn’t bend easily.
Can you eat raw garlic scapes?
Absolutely. They are delicious raw when young and tender. Chop them finely into salads, salsas, or use as a garnish. Their flavor is fresh and sharp when raw.
Do all garlic plants produce these edible flowers?
No, primarily hardneck garlic varieties product the edible scape. Softneck garlic rarely forms a true, edible stalk, though it sometimes sends up a central stem that is less flavorful.
How long is the garlic scape harvesting season?
The season is relatively short, typically just 2-3 weeks in early summer, depending on your climate. This makes them a prized seasonal ingredient.
Can I eat the leaves of my garlic plant?
While not toxic, the tough, fibrous leaves are generally not considered palatable. They are quite different from the tender, hollow leaves of green onions or chives. It’s best to stick with the scapes and bulbs.
So, the next time you see those whimsical curls in your garlic patch, don’t hesitate. Harvest them with confidence. These edible, aromatic gifts from the garden offer a unique flavor that captures the essence of early summer. From a simple sauté to a vibrant pesto, incorporating garlic flowers into your meals is a rewarding way to maximize your garden’s yield and enjoy a truly seasonal taste. Their versatility in the kitchen is matched only by the benefit they provide to the developing bulbs underground. It’s a simple practice that any gardener can adopt to get more from their plot.