Garlic (Allium sativum) produces many different edible parts: greens, scapes, and bulbs.
Garlic greensare the green leaves that grow at the top of a garlic
plant. Usually the leaves are not harvested, because then the plant would not
form a head of garlic cloves underground, but we always keep some garlic plants
just for greens. The green have an intense and spicy garlic flavor and can be
used fresh snipped into salads or on top of pasta or other dishes. They are
also great sautéed into cooked greens or stir fries, added into soups, or used
to make pesto.
Garlic scapesare the stems and flower buds of the garlic plant. Not
only are they delicious, but cutting them off is important for the developing
garlic bulbs underground so that all of the plant’s energy can stay focused on
growing the garlic bulb instead of growing a flower and making seeds. Use
garlic scapes fresh in salads, or try the cooked. They are especially good when
sauted or roasted.