A simple guide to freezing, drying, storing, and savoring one of early summer’s quiet treasures.

If you’ve ever come back from the garden (or the market) with a bunch of curly green garlic scapes and thought, what now?—you’re not alone. These tender green stalks show up just once a year, and they have a way of leaving even seasoned gardeners wondering how to use them all before they wilt in the crisper drawer.

That’s why I put together this guide: to give you a handful of easy, doable ways to use what you have and preserve the rest for later. Garlic scapes are simple to save and incredibly flavorful. Whether you’re new to preserving or have a pantry full of jars already, you’ll find something useful here.

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First—What Are Garlic Scapes?

Garlic scapes are the curly green shoots that grow from hardneck garlic plants in late spring and early summer. They have a mild garlic flavor and a tender, crisp texture, making them perfect for everything from pesto to compound butters.

If you leave them on the plant, they eventually form a flower. But if you harvest them early, you encourage the garlic bulb to grow bigger—and get a bonus crop to boot.

They’re a fleeting seasonal treat, which makes them perfect for preserving.

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Enjoy Them Fresh (Before You Freeze!)

Before we jump into long-term storage, here are a few of our favorite ways to enjoy garlic scapes fresh from the garden:

• Garlic Scape Pesto – Blend raw scapes with olive oil, lemon juice, parmesan, and sunflower seeds or walnuts. It’s bright, fresh, and freezes beautifully.
• Garlic Scape Infused Vinegar – steep scape for 3-4 weeks in vinegar then strain. Perfect for dressings and marinades!
• Sautéed Scapes – Slice and sauté in butter or olive oil—toss into eggs, pasta, or rice.
• Garlic Herb Butter – Mince scapes and stir into softened butter for spreading on warm bread or melting over vegetables.

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How to Store Garlic Scapes in the Fridge

If you’re not ready to preserve them right away, garlic scapes will last for a couple of weeks in the fridge if stored properly.

• Keep them unwashed in a loose bag in your crisper drawer.
• Avoid sealing them in anything airtight—they’ll go soft.
• Check every few days and remove any that start to wilt or go slimy.

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Freezing Garlic Scapes (Two Easy Ways)

Freezing is a quick way to tuck scapes away for soups, sautés, or pesto in the months ahead.

Option 1: Freeze Them Raw

• Wash and pat dry.
• Chop into 1–2 inch pieces.
• Spread on a baking sheet and freeze until solid.
• Store in a labeled freezer-safe bag or container.

Use them frozen straight from the bag—no need to thaw.

Option 2: Blanch First

• Bring a pot of water to a boil.
• Blanch chopped scapes for 30–60 seconds.
• Transfer to an ice bath to stop the cooking.
• Drain, dry, and freeze as above.

Blanching helps keep that vibrant green color and firm texture if you plan to use larger pieces later.

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Garlic Scape Powder

If you have a dehydrator, this might be your favorite new pantry item. It’s a simple way to turn garlic scapes into a shelf-stable seasoning you can use year-round.

To Make It:

• Wash and chop scapes into 1–2 inch pieces.
• Spread in a single layer on dehydrator trays.
• Dry at 125°F (52°C) for 8–12 hours, until completely brittle.
• Blend into a fine powder using a spice grinder or high-speed blender.
• Store in an airtight jar, away from light and moisture.

To Use:

• Sprinkle on roasted veggies or grilled meats
• Stir into eggs, soups, dips, or salad dressings
• Add to homemade spice blends or rubs

A little goes a long way—and it tastes like green garlic sunshine.

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Bonus: Garlic Scape Infused Vinegar

This is one of the easiest infused vinegars you’ll ever make, and it adds a subtle garlic kick to dressings, marinades, or even roasted potatoes.

What You’ll Need:

• 1 cup chopped fresh garlic scapes
• 2 cups white vinegar or raw apple cider vinegar
• A clean glass jar with lid

Instructions:

1. Add chopped scapes to a clean jar.
2. Pour vinegar over the top to cover.
3. Seal and store in a cool, dark place for 2–3 weeks, shaking gently every few days.
4. Strain into a clean bottle when it smells garlicky and bright.
5. Label and store in a dark cabinet for up to 6 months.

Use it anywhere you’d use a bold-flavored vinegar—it’s especially good in potato salad and vinaigrettes.

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A Few Final Tips

• Harvest younger scapes for the best texture and flavor.
• Preserve in small batches, so it’s easy to use later.
• Label everything, especially if you’re preserving more than one thing this season.
• Don’t stress about doing it all. Pick one or two methods to start. The goal is progress, not perfection.

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Want More Simple Seasonal Ideas?

At The Seasonal Homestead, we walk through rhythms like these every week—what’s in season, what to cook, how to preserve it, and how to weave it all into your home life with a little more peace and purpose.

You can join our community anytime—but if you’re on the waitlist, keep an eye on your inbox. The summer season is almost here, and this year, we’re not missing it.

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Pin or print this guide for later—because garlic scapes don’t last long, but the joy of using what you’ve grown can. 🌱