Canned Garlic Scapes: Tasty and Practical for the Winter Table
Garlic Shoots - A Seasonal Delicacy Worth Discovering
In spring, nature awakens, bringing with it the season of many unconventional yet valuable ingredients. One such ingredient is garlic shoots, the young green parts of garlic that are often unused or even discarded. However, they are a true culinary delight that can enrich your menu with both flavor and nutritional value. How should they be processed, stored, and enjoyed? You might be surprised by the many possibilities garlic shoots offer.
What Are Garlic Shoots and Why They're Worth Collecting
Garlic shoots, sometimes referred to as garlic greens or garlic scapes, are hollow green stalks that grow from garlic in the spring and early summer. In the case of hardneck garlic varieties, which form flower stalks, they are the stalks with a small flower bud at the end, resembling a hook or spiral. This is the best time to collect them when they are still young and tender.
For garlic growers, the shoots are often undesirable because they take away energy needed for the bulbs to grow. Removing the shoots not only benefits the garlic itself but also provides a tasty and nutritious ingredient. The flavor of the shoots is milder than traditional garlic, but they still have the characteristic garlic aroma and a slight spiciness, making them an excellent addition to many dishes.
How to Process Garlic Shoots - The Possibilities Are Nearly Endless
You might be thinking: “Okay, I have the shoots, now what?" The possibilities for processing are indeed vast. You can use the shoots fresh in spreads, salads, soups, or as a seasoning for pasta. They are also great in Asian cuisine, where they can substitute for spring onions. Thanks to their firm texture, they can be sautéed or grilled as well.
A popular option is garlic shoot pesto, which is not only delicious but also very easy to prepare. For home preservation enthusiasts, there's even the option to pickle them – for example, in a spicy brine with wine vinegar, chili, and herbs.
Garlic Shoot Pesto - A Recipe You'll Love
Perhaps the most sought-after way to utilize the shoots is by making pesto. This delicious green cream is not only perfect for pasta but also on bread, in risotto, or as a dip for grilled dishes.
Recipe for Garlic Shoot Pesto:
Ingredients:
- 100 g garlic shoots
- 50 g sunflower or walnuts
- 50 g grated Parmesan cheese (can be substituted with nutritional yeast for a vegan version)
- 150 ml quality olive oil
- Juice from half a lemon
- Salt and pepper to taste
Instructions:
- Wash the shoots, trim the tougher ends, and cut them into smaller pieces.
- In a blender, blend them with nuts, cheese, lemon juice, and part of the oil.
- Gradually add the remaining oil until you reach the desired consistency.
- Season with salt and pepper.
Store the pesto in the fridge in a jar with a layer of oil on top – it will last up to two weeks. If you want to stock up for the autumn months, you can easily freeze it in ice cube trays, for instance.
Pickled Garlic Shoots - Summer Flavor in a Jar
Another popular method for preserving the shoots for later use is pickling. Pickled garlic shoots taste excellent as a side dish to grilled meat, in sandwiches, or as part of cold platters. Compared to the raw version, they are milder but still retain a spicy hint.
Simple Recipe for Pickled Garlic Shoots:
Ingredients:
- 500 g garlic shoots
- 500 ml water
- 250 ml wine vinegar
- 1 tablespoon salt
- 1 tablespoon brown sugar
- A few peppercorns, mustard seeds, optionally chili
Instructions:
- Clean the shoots, trim the hard parts, and cut them into pieces about 5–7 cm long.
- In a large pot, bring water with vinegar, salt, and sugar to a boil.
- Place the shoots in clean jars and add spices to taste.
- Pour the hot brine over and seal the jars well.
- Sterilize at 85 °C for about 15 minutes.
Prepared this way, the shoots will last in the pantry for several months and are a great addition to the winter menu.
Inspiration from Practice - How Garlic Shoots Transformed the Menu
Years ago, on a community farm in southern Bohemia, they noticed that young garlic shoots were going unused because customers preferred only the bulbs. The local cook started making pesto from them, which quickly became a hit at farmers' markets. Today, the shoots disappear faster in spring than the garlic itself. This example shows that even from a "waste" part of a plant, a delicacy can arise that enriches not only your kitchen but also your business.
Nutritional Value and Ecological Benefit
Garlic shoots are not only tasty but also healthy. They contain vitamin C, iron, calcium, and especially sulfur compounds, which have antibacterial effects. As a result, they can contribute to strengthening immunity and overall detoxification of the body. Moreover, by consuming them, you support a zero waste approach, utilizing the maximum from the plant and minimizing waste.
Try our natural products
As the famous French chef Jean-François Mallet once said: “Creative cuisine begins where others end." And this holds especially true for ingredients we previously considered waste.
Garlic shoots can also be grown at home – if you have your own garlic bed, a few extra minutes of work will provide you not only a better yield but also an ingredient full of flavor. And if you're not into growing, try inquiring at farmers' markets – growers often offer them at very symbolic prices.
Using garlic shoots offers not only new culinary possibilities but also a moment to reflect on how many valuable ingredients often slip through our fingers. During your next purchase or harvest, it might be worth looking at garlic with a slightly different perspective – not just as a spice but as a complex plant whose parts have something to offer from head to toe.
