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May 23, 2005 04:47 PM

garlic "snakes"

  • m

got a couple garlic "snakes" in my veggie box this week. I threw one in some pesto sauce I made last night, (minced) was pretty good. added some to some pasta sauce.

does anyone have any special recipes for these things? they seem a bit strong to use in place of scallions, etc.

I was thinking of trying them in a pan sauce, kind of in place of shallots. (the white ends)... and maybe throwing them in some minestrone soup this weekend? any other ideas?

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  1. If you are referring to green garlic- it is a wonderful thing when fresh. Super in a fresh salsa, good in stir fries, lovely in a blended green soup (ex: spinach, watercress)- just wherever garlic is not used for long cooked mellow effect.

    5 Replies
    1. re: torty

      It's garlic scape season, below is a photo and a link to our recipe page for them:



      1. re: chardgirl

        Wow- I was mistaken- those look like flower shoots of garlic? Have not seen them in our So Cal farmers markets. Thanks.

        1. re: torty

          do you fry the green garlic to soften it, as you would normal garlic, when you put it in soup, or do you just chuck it in the simmering pot and blend the whole thing later? I've seen a lot of it around, but haven't known what to do with it. The salsa sounds like a good idea. Any others?

          1. re: kate

            I treat it as a vegetable, not as garlic. Cooks sort of similar to asparagus. I like it boiled with soy sauce and a little vinegar, for instance. Also good boiled, tossed with parmesan and butter.

          2. re: torty

            Many growers have removed their scapes and then tossed them not knowing they are great to eat and or not knowing how to market the scapes. If you know of growers at your farmers market that raise 'regular' cured bulbs of garlic in the fall ask her/him now if they have scapes, ask them to bring the scapes!


      2. They make a lovely vischysoisse, chopped small, sauteed in evoo, salt & pepper, and cooked with potatoes or parsnips or white turnips and chicken stock, pureed, and then pureed again with a bit of heavy cream and butter. Good hot or cold.

        I also make a "pesto" with sauteed small-chopped scapes, whizzed in the blender with evoo, toasted almonds (just throw them in the saute pan for 2 mins with the chopped scapes) and served on crostini, with pasta (esp. whole wheat spaghetti, arugula, and cherry tomatoes) or any place you want a garlicy hit. Makes a good pizza sauce, with sliced potatoes on top and grated fontina cheese on a whole wheat crust.

        1. I was under the impression that scapes were leeks, and that the snakes were just a seldom grown type of garlic?

          are these the same?

          the ones I have are not twisty, they are straight... but garlicky smelling. hmmm... the soup sounds lovely, I will have to give that a try.

          3 Replies
          1. re: megan

            The name for the part of the garlic that grows tall and is eventually topped by the flower is the Scape. They can be straight or curvy.

            On leeks the scape is the white part.

            1. re: The Rogue

              I've never cooked with scapes, but I saw the recipe below on a blog, which uses flowering chives in a simple rice dish. If scapes are like pre-flowering garlic, I am sure it would work too.


              1. re: kate

                flowering chives and garlic scapes are quite different, thanks for linking to their photo. The scapes are stonger than chives (yes, stronger than flower chives too) because the scapes are the budding flower of a 'regular' garlic plant. Here's a photo of an abundance of garlic scapes:


          2. I discovered garlic scapes a few years ago at the Farmer's market. The vendor suggested chopping them and freezing them to add later to soups, stir frys etc. Just wash, dry, chop and store in baggies...great flavour!!!