I’m always concerned about the blooms on the garlic chives, because they spread so easily. So, I’m careful to remove anything that will even develop into a bloom. For garlic, onions, garlic chives, and chives, the stalk with the bud (for the bloom) is a “scape.” The scapes are edible and delicious. Use the buds or flowers raw in a salad, or add to pickling juice. However, lightly cook Garlic Chive Scapes and they become mild and yummy. They are perfect as in interesting side dish, or cooked in a frittata. If you’re making a stir-fry, throw them in.
When I use regular garlic scapes, I harvest before the flower opens. Cook them like you would asparagus. For more information about scapes, click here.
Garlic Chive Scapes
Ingredients
- Garlic chive scapes
- Extra virgin olive oil
- Salt and pepper
Instructions
- Trim the hard part of the stem off the scapes.
- Heat oil in a skillet.
- Saute scapes until they wilt.
- Season with salt and pepper.
- Eat as side or add to frittata. If using in stir-fry, add them raw.