Garlic (Allium sativum) produces many different edible parts: greens, scapes, and bulbs.


Garlic greens are 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.


Bayd ala Toum: Lebanese Scrambled Eggs with Garlic Leaves
www.mamaslebanesekitchen.com/breakfast/scrambled-eggs-garlic-leaves-bayd-ala-toum/

 

Garlic Leaf Chutney
cookingwithdarshu.blogspot.com/2012/12/green-garlic-leaves-chutney.html


Garlic scapes are 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.

 

Pickled Garlic Scapes

http://localfoods.about.com/od/condiments/r/Pickled-Garlic-Scapes.htm

 

Garlic Scape Pesto

http://www.epicurious.com/recipes/food/views/Pasta-with-Garlic-Scape-Pesto-395769

 

Sauteed Garlic Scapes with Sesame Oil

http://www.farmerdaves.net/sauteed-garlic-scapes-with-sesame-oil

 

Garlic Scape Hummus

http://spicedplate.blogspot.com/2011/07/garlic-scape-hummus.html