Serious Eats: Talk
Green garlic/ garlic scapes
Had another impulse at the market today and bought a bunch of green garlic. I'm surprised that none of my books have much to say about it, not even mentioned in my big veggie book.
It looks like scallions, so I assume I can use it that way, but I wonder if anyone has a particularly favored dish? Also, I noticed that it's already pretty mild raw. Would cooking it diminish the flavor?
Also, does anyone know what is a garlic scape? Is it the same as the green parts of the green garlic?