![]() Garlic scapes recipes showcase them raw or cooked, sliced thin or cooked whole. Wash the garlic scapes, then trim off the end and the bud. Since garlic scapes taste "greener" than regular garlic, we find its flavor reminiscent of garlic and chives.īlaine Moats How to Cook With Garlic Scapesīefore we dive into how to cook garlic scapes, we want to address a common question: "what part of garlic scapes do you eat?" For the most pleasant texture, use the slim stem in the middle. Raw garlic scapes are tamer than raw garlic cloves, yet still offer plenty of fresh, oniony, herbaceous, and pungent flavor. Feel free to use green garlic and garlic scapes interchangeably, if desired. ![]() Garlic scapes are more crisp than softer green garlic, and garlic scapes also pack more of a flavor punch. Green garlic is a young garlic plant that's harvested before the bulb is fully mature and developed. Ramps are their own plant as well, and taste similar to leeks and onions. Green onions, also known as scallions, are a different plant-unlike how garlic scapes are the stem of the bulb of garlic. But garlic scapes are not green onions, nor are they green garlic or ramps. In case you missed it, garlic is actually part of the onion family, so garlic scapes are relatives of green onions, shallots, and the alliums you probably cook with frequently. Their texture is akin to fresh, slim asparagus stalks. ![]() Scapes grow out of the top of each garlic bulb, then coil into long, skinny, green stems that look somewhat like tender, twirly green beans or green onions. Garlic scapes are the tender stem and flower bud of the hardneck garlic plant that also produces the garlic bulbs with many cloves.
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