Spotlight on Garlic Scapes

Information courtesy of Cathy Bruce & The WM Community Gardeners

Garlic scapes are curly shoots that appear on garlic plants in late spring.  The experienced garlic grower cuts these shoots to divert the plant’s energy to producing bigger bulbs below the ground. When scapes are left uncut, the plant will divert its energy to flowering and produce smaller bulbs.    

Garlic scapes are edible. They taste like a cross between garlic and chives, and can be used as a substitute in recipes that call for either. For gardener’s who practice “no-waste”, the shoots are a great and tasty way to harvest and enjoy garlic in your garden.     

Garlic scapes have many health benefits and a similar nutritional profile to garlic cloves:

• Allicin: This compound that gives garlic its pungent flavor, can lower cholesterol, improve metabolism, and reduce inflammation.

• Antioxidants: These are essential for good health and preventing chronic diseases.

• Vitamins and minerals: Garlic scapes are a great source of manganese, vitamin B6, vitamin C, selenium, and potassium.

• Other compounds: Garlic scapes also contain allium, which may help keep bones healthy. 

Recipe: Garlic Scape Pesto

3-4 garlic scapes

1-3 bunches of tender spring herbs of your choice (eg: oregano, sage, basil, fennel fronds)

Olive oil (¼-½ cup)

Salt & pepper to taste

Parmesan cheese to taste (optional) 

Roughly chop the garlic scapes and place in a food processor. If everything falls neatly to the bottom, you should not need more than enough olive oil to cover—approximately ¼ cup depending on how many scapes you have. Don’t overdo it! You can always add more oil later. Roughly chop the herbs and place in the food processor as well. Blend thoroughly until you have a nice, dippy-but-not-too-drippy consistency. Add a small amount of water if needed to blend all the ingredients together smoothly. Add cheese if desired and blend again.

Serve as a dip with chips (mix with sour cream for a creamy version!), crackers and cheese, or over pasta for a hearty and healthy dinner.

RECIPE COURTESY OF L&D PROVISIONS

HERB SPOTLIGHT: Greek Mountain Oregano

Each month we hope to spotlight either a native, medicinal or garden herb and share its benefits and uses in your kitchen or medicine cabinet. 

This week we are excited to introduce you to Greek Mountain Oregano (O. vulgare L. hirtum). This variety of oregano is different from common oregano (O. vulgare L. vulgare) thanks to stronger antibacterial properties. It also has all of oregano’s prized antioxidant and anti-pathogen activity, making it a power hitter for cold season. 

The NCWM Culinary Herb Program grew Greek Mountain Oregano as part of our pilot year. We hope to harvest more this summer for sale to local restaurants as well as the public. 

suggested uses for Greek oregano:

Oregano Oil – dried herb filled ½ way, fill the bottle with organic olive oil, keep in a sunny spot for 4-6 weeks, shake weekly. Strain and transfer to a bottle with a dropper for antiseptic, antimicrobial, anti-fungal, anti-viral support.

Oregano Tea – 1 tsp dried herb = 1 Pot of tea (4 cups). Relieves sore throats, mild coughs, bloating and gas.

Oregano Tincture – dried herb filled ¾ way, fill the bottle with vodka, keep out of sunlight for 3-6 weeks, shake weekly. Strain and transfer to a bottle with a dropper. 

Oregano Dried Herb – include ½ tsp or more in sauces, stir-fry, soups, and salad dressings.