Garlic Scapes: The Edible Flower of Hardneck Garlic

March 22, 2026

Garlic scapes are the flower stem that grows from the center of hardneck garlic varieties. When allowed to grow, the scape will rise 1 to 6 feet above the leafy part of the garlic plant in late spring. The longer the scape is left on the plant, the more woody and inedible it becomes.

Why You Should Remove Garlic Scapes

Close-up of curling hardneck garlic scapes with water droplets growing in a field with browning lower leaves

Most gardeners remove garlic scapes to redirect the plant’s energy from making a flower back down to the bulb. If scapes are allowed to remain on the plant, they can reduce the overall size of the garlic bulb.

Cut or ‘snap’ the scape at the base — where it emerges from the plant — once it has formed a bend or circle. Remove it too early (before it coils) and it may regrow.

How to Use Garlic Scapes

A large pile of freshly harvested curly green garlic scapes

Scapes are edible and similar to chives, but with a sweet, garlicky flavor. They can be used as a garlic substitute in recipes, or:

Grilled
Sautéed
Pickled
Dehydrated
Made into pesto

Garlic Scape Pesto

Recipe by Vanilla and Bean (via Google)

Pesto is a pantry staple — freeze fresh summer pesto for a burst of summer in the middle of winter. This Garlic Scape Pesto is versatile and a fabulous addition to pizza, pasta, crostini, potato salad, or sandwiches. Yields about 1¼ cups. Vegetarian + gluten free.

Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 20 (about 1 Tbsp each) | Calories: 79kcal

Ingredients

10 garlic scapes
1/3 cup pine nuts (see notes for substitute)
1/3 cup Parmesan, Asiago, or simply Parmesan — diced or shredded
1/2 lemon, juiced
1/8 tsp fine sea salt
A few grinds of pepper
1/3 cup olive oil

Instructions

Trim the garlic scapes by cutting just below the bulb and any woody part of the stem (think asparagus). Discard and set the remaining scape aside.
In a food processor, add the scapes, twirling them around the center so they all fit. Add the pine nuts, cheese, lemon juice, salt, and pepper. Pulse until the mixture begins to break down. Scrape the bowl down.
With the processor running, slowly add all the olive oil. Continue to process until all ingredients are incorporated and broken down, about one minute.
Store in a covered container or lidded jar in the fridge and enjoy within a week. Or freeze in a jar or ice-cube tray — once frozen, transfer cubes to a zip-top bag.