Like big bulbs? Then snip those scapes
To snip? Or not to snip? Garlic scapes, that is. Should we cut them off — or leave them au naturel?
The debate rages. Many gardeners get their pruners out pronto, the moment they spot the quirky, curly stems appearing on garlic plants. And speedy reaction is a good idea — because scapes seem to pop up almost overnight, unfurling those cute little “pigtails”s as they go.
But other garlic buffs say: “Don’t bother.” If the scapes (which contain the seed heads, in a bulgy, yellowish bit near the top) stay on the plants, so what? Either way, it doesn’t make a scrap of difference to the size of the garlic bulbs developing in the ground below.
Who’s right? In past summers, I’ve conducted experiments — the scapes on some of my garlic got the chop, the rest I left alone — and at harvest time (usually mid-July), I tended to side with the “leave-aloners.” Some bulbs were certainly fatter than others, but this I attributed to the variety of the garlic, not the presence of those hotly debated scapes. Yet here’s the latest scoop: new research by the University of Guelph says removing scapes definitely does make a difference — a big difference. It is so marked, Canadian farmers who cultivate entire fields of garlic are being advised to cut off every one of their thousands of scapes. By hand.
Yikes. And what’s crucial is the timing.
“Our research shows that it is advantageous to remove the scapes as soon as possible,” reports John Zandstra of the University’s Ridgetown Campus, which conducted trials with the popular “Music” variety of garlic.
Acting fast can apparently result in a 20 to 30 per cent better yield — that is, fatter bulbs and less loss. The drawback for people who grow garlic commercially is that undertaking this time-consuming chore with a contraption called a sickle bar mower doesn’t work well — because it removes some of the plant’s leaves along with the scapes.
And gardeners? Here’s my revised opinion: yes, scuttle those scapes. But act the moment they come up, making sure to remove the bit containing the seed head. Also, don’t cut off any leaves. (Zandstra found that removing the top two reduced yield by 25 per cent.)
Then, if you’re wondering what to do with the resulting pile of “pigtails,” try my recipe: Chop them roughly. Grind in a blender with olive oil and a big handful of a fresh herb like basil or mint. Add enough oil to make a smooth paste (plus some grated parmesan and squeezed lemon juice, if you like). Store in little jars in the freezer.
I put spoonfuls of this concoction on bowls of soup or servings of pasta — delish during the dark, cold months, when we’re dying for something green from the garden.
Two tips: Don’t use any pieces of stem that feel hard, because they’ll turn fibrous and nasty when swirled in the blender. Also, to avoid bittertasting pesto, reject any older seed heads that have swelled and become bulgy.
Finally, some words of wisdom from a lovely woman I once met who grows great garlic in Grey County.
“Be sure to leave a scape on one garlic plant. When that stem unfurls and stands up straight in the air, the garlic bulbs are ready to dig up.”
I tried this — and yes, it does work. soniaday.com