If you’re a garlic lover, it’s nice to know how to use the super pungent shoot, or scape of the garlic. Typically they’re cut off before they form a flower, so as not to allow the garlic’s energy to move upward…but to focus the plants energy down to the head or bulb that’s trying to form.
Scapes are often made into pesto or a compound butter, but my favorite use for garlic scapes is a tasty Green Goddess dressing. Her’s my favorite recipe, terrific on the garden salad greens so prevalent right now in gardens everywhere:
3/4 cup either mayo or full fat Greek yoghurt
1 cup flat, leaf parsley, leaves only
1/2 cup fresh tarragon leaves only
4 garlic scapes, tender parts only, rough chop
1/2 avocado, peeled and pitted
1 tbsp. White wine vinegar
Juice of one lemon
Salt and fresh ground pepper to taste
Combine all and mix by hand until desired consistency
Toss with your favorite lineup of summer salad greens….Bibb lettuce for me!