"Garlic scapes are really tasty to eat," said Kudrna. ... All fresh garlic, Joanne Kudrna said, "is hot while it's raw," but mellows when roasted or incorporated into a cooked dish. ...

The range of garlic flavors is broad and varies whether you’re eating it raw, roasted or baked. Wine can be described as dry, oaky, fruity, etc. Garlic flavors are wide-ranging too.

Scapes grow from hardneck garlic bulbs, and farmers trim them because they draw energy away from the forming bulbs. They taste sweet, like a chive or scallion with a milder but familiar garlicky zing.

If you have a lot of scapes, a popular recipe is a pesto made with scapes in place of both the basil and garlic. They are also great as a topping for pizza and in omelets.

All the years I have enjoyed garlic, I have never had garlic scapes, or at least not knowingly. So, when I saw them featured on a cooking show recently, I had to begin my research. Now many of you ...

The Johnny’s Selected Seed catalog (Johnnyseeds.com) carries four varieties of hardneck, however they call it stiffneck. If you decide to order from a catalog, do so early as it goes fast.

Taking a page from food writer Eugenia Bone, columnist Christine Burns Rudalevige practices her Kitchen Ecoscape.

Eating 1–2 cloves of raw garlic per day may be beneficial. In supplement form, doses of up to 3,600 mg of aged garlic extract per day have been shown to be effective. The bottom line.