Do you love garlic, but also enjoy exploring new and unique ways of incorporating that wonderful flavor into your favorite dishes? If so, then here’s a new one to try-garlic scapes. To look at a garlic scape, you might not have any idea what it is. These bright green, curly stems are actually the shoot from the hardneck variety of garlic. Garlic scapes have also been called garlic shoots, stems, spears, and have even been described as “serpent garlic” due to their wild look.

When we think of garlic, we usually envision the bulb, but in reality, the entire garlic plant can be eaten. The bulb and roots we are familiar with grow underground, while the stem shoots upward to soak in the sunshine, giving us the delicious garlic scape. These stems actually divert nutrients from the bulb, and left to grow, they lead to a smaller-sized garlic bulb. So oftentimes, the scapes are cut and tossed in the garbage, but I say no more. How’s that for no waste (not to mention reaping a larger bulb of garlic)?

Garlic scapes are similar in flavor to garlic, but with a more mellow taste. Why else might you want to stop in and pick up garlic scapes? Because they are only here for a short time, with their typical season lasting from late spring to early summer. With a superb taste, a short season and limited quantity, now is the time to pick them up and enjoy while you can!

When young and tender, garlic scapes are wonderful chopped and tossed in a salad, or used as a topping, the same way you might use scallions. When mature, garlic scapes are best when lightly sauted and used over any dish, the same way you would use garlic. Try sauted garlic scapes over pasta, eggs, on a pizza, or even pickled so you can enjoy these guys after their season is done.

Here are a couple recipes to get you started:

Pasta with Garlic Scape Pesto

All you need:

10 garlic scapes

1/3 cup unsalted pistachios

1/3 cup finely grated Parmigiano-Reggiano

tsp salt

tsp black pepper

1/3 cup extra-virgin olive oil

1 pound spaghetti

All you do:

1. To make the pesto, add garlic scapes, pistachios, Parmesan, salt (omit if using salted pistachios and salt to taste at end) and pepper to a food processor and run until very finely chopped.

2. With motor still running, slowly pour the oil through the opening.

3. In a large pot of boiling water, cook the spaghetti until al dente, according to package directions. Reserve 1 cup of the cooking water, then drain pasta.

4. Whisk together 2/3 cup pesto and the reserved pasta water; toss with pasta.

5. Season with salt and pepper, to taste, and serve immediately.

Source: www.epicurious.com

Pickled Garlic Scapes

All you need:

15 garlic scapes

1 dried chile (optional)

1 cup cider vinegar

4 tsp sea salt

4 tsp sugar

1 cup water

All you do:

1. Trim the garlic scapes, curl them up, and place them in a pint jar with a tight-fitting lid.

2. Work the chile, if using, into the jar with the garlic scapes.

3. In a small saucepan, heat the vinegar, salt and sugar with 1 cup of water until simmering and salt and sugar are dissolved.

4. Pour the warm vinegar mixture over the garlic scapes to cover them (you may not use all of the vinegar mixture).

5. Seal the jar, let sit until cool, then store in the refrigerator for at least 6 weeks and up to six months.

Source: www.localfoods.about.com

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This information is not intended as medical advice.

Please consult a medical professional for individual advice.

Lindsay Dalluge is a registered dietitian representing Hy-Vee as a nutrition expert promoting healthy eating throughout the community.