Our garlic fields are planted in late fall for harvest in the following season. Garlic takes multiple years to grow in MN, but while we wait for the bulbs to form we are able to harvest and enjoy the flower, or scape, of garlic. Garlic scapes are very firm, you can use the green shoot along with the tiny flower heads sauteed in stir-fry, or diced small and used in a fresh spring potato or chicken salad.
Prep and Storage
- Mature garlic heads should be hard and firm. Scapes should be firm and green.
- Garlic stores best in cool, dry locations. Do not refrigerate.
- For long term storage garlic can be minced, blended with olive oil, and frozen.
How to Use
- Saute garlic only until translucent as it will turn bitter quickly if burned.
- Make garlic butter, using about 1/2 cup of softened butter with 4 minced cloves of garlic. Freeze for later use on pizza crust, toasted bread, or potatoes.
- You can use the top flower head of the garlic scape just as you would use regular garlic cloves.