The curly green shoot that grows from hardneck garlic bulbs, harvested in early summer before flowering. They have a mild garlic flavor and tender texture, often used like green onions.
From 'garlic' plus 'scape,' from Latin 'scapus' meaning stem or shaft. The culinary appreciation of scapes in Western cooking is relatively recent, borrowed from Asian and Eastern European traditions.
Garlic scapes were traditionally discarded by American farmers until the 1990s when chefs discovered their delicate flavor! In Korea, they're pickled and called 'manul-jjong,' while removing scapes actually helps the garlic bulb grow larger underground.
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