Have you ever seen the bizarre-looking, Doctor-Suess-like curly tops that grow on the stalks of hardneck garlic in the spring? These are flower stalks the garlic plant sends upward to make babies (seeds), but if you are growing garlic for the fragrant bulbs in the ground, you should cut off these scapes so the bulbs can grow bigger instead of channeling their energy into reproducing.
Not that making babies is a waste of energy, but, you know… If you want big, fat garlic, you want to cut the scapes off.
Our favorite way to consume garlic scapes is fermenting them, which yields a delicious, crunchy pickle-like treat – and it’s good for you!
Everything fermented is fabulously healthy, as I teach in my online fermentation course.
– Fermented foods preserve nutrients in food and break them down to a more digestible form, which helps you to absorb more of the nutrients in the food.
– Fermented foods are potent detoxifiers and contain much higher levels of probiotics than probiotic supplements, making them ideal for optimizing your gut flora, which helps to break down and eliminate heavy metals and other toxins from your body, strengthens your immune system, even lowers the risk for cancer.